What Is Matcha Made Of? The Full Process Explained

Matcha isn’t just green tea powder — it’s a centuries-old Japanese craft rooted in patience, precision, and respect for nature.
Every sip reflects a process that begins long before the bowl and the whisk.

So, what is matcha made of? Let’s walk through how ordinary tea leaves transform into the bright, silky powder behind your morning ritual — step by step.

The Origin: One Plant, Infinite Possibilities

All true matcha comes from a single plant: Camellia sinensis, the same plant used for white, oolong, and black tea.
The difference lies not in the species — but in how it’s cultivated, shaded, harvested, and processed.

While regular green tea is sun-grown and later steeped in water, matcha is shade-grown and stone-ground, allowing you to consume the entire leaf.
This unique production method gives matcha its rich flavor, vibrant color, and nutrient-dense composition.

Step 1: Shading the Tea Fields

The journey of matcha begins about three to four weeks before harvest. Farmers cover the tea bushes with traditional bamboo screens or modern shade cloths, reducing sunlight by up to 90%.

Why Shade Matters

Shading triggers a natural response in the leaves:

• Increases chlorophyll (for that deep emerald hue)

• Boosts L-theanine (the amino acid that gives matcha its calming, umami flavor)

• Reduces bitterness by lowering catechin levels

This stage marks the foundation of authentic matcha production — the creation of flavor through restraint.

Step 2: Hand-Picking the Youngest Leaves

Only the first harvest — known as first flush — is used for high-quality ceremonial matcha.
Farmers carefully hand-select the youngest, softest leaves from the top of each plant, avoiding mature or damaged ones.

These tender leaves have thinner cell walls and higher amino acid content, ensuring a naturally smooth, sweet taste.
This is why premium matcha costs more — it’s literally made from the best leaves the plant produces.

Step 3: Steaming and Drying

Immediately after harvest, the leaves are steamed for 15–20 seconds to prevent oxidation.
This locks in the vibrant color and fresh aroma — a key difference between matcha and other green teas like sencha, which are pan-roasted instead.

After steaming, the leaves are air-dried to preserve their natural oils and nutrients.
At this point, the product is called tencha — the precursor to matcha.

Step 4: Sorting and Destemming

Once dried, the tencha leaves go through a delicate refinement stage:

• Veins and stems are removed to maintain smooth texture.

• Only the soft leaf tissue remains, giving matcha its creamy, fine consistency once ground.

Removing stems not only improves texture but also balances the flavor, reducing bitterness and enhancing the signature umami sweetness.

Step 5: Stone-Grinding into Powder

This is where the true magic happens. The tencha leaves are slowly ground between granite stones to create an ultra-fine powder — the matcha you know.

The Slow Process

Traditional mills rotate at a speed that produces just 30–40 grams per hour.
Grinding too fast would generate heat and degrade the tea’s delicate compounds, so patience is key.

The result? A vibrant, luminous green powder with a soft, talc-like texture — rich in chlorophyll, antioxidants, and flavor depth.

🍵 To experience authentic stone-ground matcha, explore the handcrafted ceremonial sets in the ZENSŌ Matcha Collection. Each one is designed to honor the true Japanese tea ritual.

Step 6: Sealing and Storing for Freshness

Matcha is highly sensitive to light, air, and humidity.
Right after grinding, it’s immediately sealed in airtight, opaque containers to preserve freshness and color.

Properly stored matcha:

• Retains its bright green color

• Maintains its naturally sweet aroma

• Keeps its nutritional potency for months

Once opened, it’s best consumed within 4–6 weeks for peak flavor — especially ceremonial-grade varieties.

The Anatomy of Matcha: What It’s Really Made Of

When you drink matcha, you’re consuming the entire leaf — and with it, an exceptional nutritional profile.

Because you ingest the whole leaf, matcha offers up to 10× more antioxidants than steeped green tea.
That’s the reason behind its vibrant energy and smooth, long-lasting mental clarity.

Matcha Production vs Regular Green Tea

To truly understand what matcha is made of, it helps to compare it to how regular green tea is processed.

In short:
Regular green tea is brewed from the leaf — matcha is brewed with the leaf.
That’s why matcha feels deeper, fuller, and more nourishing.

Matcha Grades: Not All Powders Are Equal

Depending on which leaves are used and how carefully they’re processed, matcha is classified into different grades:

If you’re looking to experience the authentic taste of Japan, always choose ceremonial-grade matcha — especially for whisking rituals.

Culinary matcha is better suited for blending with milk or in recipes that require bolder flavor.

The Human Touch: Craftsmanship Matters

True matcha production is still largely artisanal.
Many Japanese farmers rely on skills passed down for generations — adjusting shading, hand-picking, and grinding based on weather and harvest conditions.

This craftsmanship is what separates mass-produced matcha from the fine powders used in Japanese tea ceremonies.
It’s not just tea; it’s a reflection of care, discipline, and respect for nature’s rhythm.

Final Thoughts: From Leaf to Ritual

Now that you know what matcha is made of, it’s clear that each bowl represents much more than a beverage.
It’s sunlight filtered through bamboo screens, the sound of granite grinding, and centuries of human artistry distilled into a single green moment.

Every step of matcha production — from shaded fields to whisked foam — exists to preserve purity and calm.

So next time you whisk your matcha, take a quiet second to remember its journey.
You’re not just drinking tea; you’re part of a 900-year tradition of mindfulness and mastery.

✨ Bring this ancient ritual into your home with the handcrafted ZENSŌ Matcha Collection — designed to honor every step from leaf to bowl.