Matcha is a finely ground high quality green tea powder. It has gained a lot of attention over the past few years from wellness enthusiasts all over the world for its vibrant green color and many health benefits. Just like all other teas, Matcha comes from the Camellia Sinensis plant.
Where does it come from?
Teas and powdered teas are said to have first originated from China and many variations of them were then spread across Eastern Asia and influenced by different cultures. If the second place that comes to your mind when contemplating the rich history and artistry of tea making is Japan, you are absolutely right! Japanese culture, renowned for its pursuit of perfection and commitment to craftsmanship, played a significant role in shaping the evolution of tea production, amongst many others. While Matcha initially emerged from China, it was the Japanese who truly embodied the beverage, refining it into the version we enjoy today. Therefore, this guide will be covering Matcha properties and production techniques that are proper to Japan.
What makes Matcha so unique?
A tea plant typically requires 5 years to reach maturity before it starts being harvested, however, most farmers usually wait until the eight year, allowing the plant to develop its full flavor profile before starting commercial harvesting. Once the plants reach maturity, they are harvested annually and, depending on the desired quality, harvesting can occur one to three times a year; spring, summer, autumn. The first harvest generally happens from late-April to mid-May (depending on the plant being grown) and is renowned for yielding the highest quality of tea leaves. Therefore, the farmers who aspire to produce the finest teas opt for a single annual harvest, in spring. Since Matcha is a high quality tea, it is usually produced from leaves resulting from the first harvest, also called “Ichibancha” (first harvest).
The exceptional nutrient density of Matcha can be attributed to its unique cultivation methods. Japanese tea growers pioneered the practice of cultivating tea plants destined for Matcha in shaded environments, often covering them with straw for protection. Through experimentation, they discovered that regulating sunlight exposure led to tea leaves developing a deeper green color, indicative of higher chlorophyll content. This process evolved into a meticulous shading regimen, typically implemented three to four weeks before harvest, where up to 90% of sunlight is obstructed from reaching the plants. This precise technique demands vigilant monitoring to ensure the desired effect; to condition the plants to continue producing amino-acids. This practice also explains the increased levels of antioxidants, L-theanine and caffeine in Matcha compared to other teas. While shading remains crucial and specific to Matcha production, it has also found application in cultivating other tea varieties. The duration and timing of shading significantly influence plant development, yielding diverse flavor profiles and nutritional compositions across tea types.
How is Matcha produced?
Ichibancha (番茶) — handpicked → Namacha (生茶) — steam & dry → Aracha (荒茶) — destem & devein → Tencha (碾茶) — stone-grind → Matcha (抹茶)
Shade growing & picking:
The shading process begins with the emergence of the first sprouts from the tea plants, which usually happens around the beginning of April. Over the subsequent 3 to 4 weeks, the plants undergo continuous growth while being shielded from direct sunlight. Once the leaves have grown and shaded enough to reach the ideal color and density, the harvesting process starts. Nowadays, most farmers will harvest by machine for better efficiency, but it is still common for smaller tea farms and producers to pick the leaves by hand. At this point, the initial sorting occurs as only the youngest and healthiest leaves will be selected to become “Namacha” (raw tea).
Steaming, cooling & drying:
The following step is unique to Japanese teas and crucial to maintaining the high density of nutrients found in Matcha. Upon harvest, the freshly plucked leaves undergo a thorough washing before embarking on the steaming process. The leaves will be steamed within 20 to 24 hours of being plucked in order to prevent oxidation, enabling them to retain their vibrant color, amino acids and other nutrients. The steaming usually lasts between 15 to 20 seconds, with variations in temperature and duration tailored to the condition of the leaves. Subsequently, they will be air blown to cool down before they go through the final step of this stage. The leaves are subjected to a furnace where they are meticulously dried to eradicate residual moisture, prolonging the storage life of what has now become “Aracha” (rough cut tea).
De-stemming, deveining & grading:
This stage of production is dedicated to refining the tea leaves to their ultimate form by eliminating any residual impurities. Initially, all stalks will be removed and set aside. Afterwards, the leaves undergo several additional rounds of sorting to remove smaller stems and leaf veins. The remaining will be cut into smaller leaves, otherwise called “Tencha” (final leaf product).
At this point, a Tea Sommelier will appraise the quality of the Tencha in order to classify it according to color, texture and aroma. It is common to blend different batches together in order to reach the finest results.
Once graded, Tencha will be labeled and stored into cold rooms, and farmers will only grind it into Matcha when required. This is because Tencha retains the properties of the tea better and longer compared to when it is ground into Matcha. This practice is meant to preserve the properties of the tea for as long as possible, offering consumers the freshest Matcha experience.
Milling:
Upon request, Tencha is finally ground into “Matcha” (green tea powder). Traditionally, this practice was carried through by hand, Tencha was placed onto a granite stone mill and ground into a fine powder. This process is very labor intensive, as the leaves must be ground slowly to prevent excessive friction and heat, which could compromise the quality of the Matcha. The modern way relies on machine-powered stone mills, however, even with an automated machinery, it will take up to an hour to produce just 40 grams of Matcha.
Interesting Facts on Matcha Production:
The production of Matcha has undergone refinement over many centuries and remains an integral part of Japanese history and culture. Remarkably, some of the companies that originally pioneered the processes detailed above continue to produce Matcha to this day. Traditionally, the entire Matcha production process was carried out by hand, ensuring the utmost quality. However, with advancements in technology, most of the steps are now executed using various types of machinery developed over time. This shift to mechanization does not necessarily compromise the quality of the final product. Nevertheless, some people are willing to pay a high premium for Matcha made by hand. For most people who drink Matcha casually, the difference might not even be noticeable.