Shade, steam, blend, and mill: the four steps behind a fine bowl.
Matcha is a tea powder rooted in China's diancha tradition. It is made by processing specific tea leaves and grinding them into an extremely fine powder.
Unlike ordinary green tea powder, high-quality matcha is shade-grown for about three to four weeks before harvest, enriching amino acids and reducing bitter catechin formation. When consumed, the whole leaf's nutrients are taken in.
Avoid light and moisture: matcha is sensitive to light, heat, and humidity. Keep it sealed before opening.
Store cool: refrigeration helps preserve aroma and freshness. In dry climates, sealed room-temperature storage away from light can also work.
Use dry tools: reseal immediately after each use and avoid introducing moisture.
Avoid odors: matcha absorbs smells easily, so keep it away from strong-scented foods and use opened matcha as soon as practical.
Process
Tea gardens are covered for several weeks before spring shoots emerge, reducing direct sunlight and encouraging theanine, chlorophyll, and the distinctive shaded aroma.
Fresh leaves are quickly steamed to stop oxidation, fix green color and flavor, and preserve nutrients before drying into tencha.
Experienced makers blend tencha by color, aroma, taste, origin, and batch so the final powder is balanced and consistent.
Refined tencha is slowly stone-milled at low temperature, producing 5-10 micron powder with the aroma of traditional milling.
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