How Matcha Is Produced?

Natural matcha powder is one of the most celebrated forms of green tea in the world. Its vibrant color, rich umami flavor, and fine powdered texture set it apart from other tea types. Unlike conventional brewed teas, matcha requires a unique growing and processing methodology that actively changes the chemistry and sensory qualities of the tea leaves before they are consumed. Its production is deeply rooted in centuries-old traditions. Today, matcha production adheres to a meticulous sequence of preparation stages - from cultivation and shading to harvesting, steaming, drying, and grinding - each executed with precision to preserve quality and maximize flavor. As a professional matcha powder supplier, we have focused on bulk matcha powder for 20 years. The following steps are our production processes.

How Matcha Is Produced?

Cultivar Selection

Natural matcha powder begins with the plant itself. All matcha-grade tea comes from Camellia sinensis, the same species used for most traditional green teas. However, not all tea bushes are equally suitable. Producers typically select specific cultivars - plant varieties genetically predisposed to desirable flavor, color, and texture traits. These cultivars have been developed through years of agricultural refinement to support matcha's characteristic profile: high chlorophyll content, balanced bitterness, elevated L-theanine levels, and a vibrant green appearance.

The choice of cultivar plays a significant role in the final Natural matcha powder product. Some cultivars yield more robust flavors with pronounced umami, while others - developed for higher leaf yields - may be better suited to culinary matcha rather than ceremonial grade.

Shading

One of the distinctive features of matcha cultivation is shade growing. Several weeks before the harvest - typically 20 to 30 days - tea plants selected for matcha are covered with shade cloth, bamboo mats, or black vinyl netting. This shading blocks direct sunlight, producing a low-light environment that has profound effects on plant metabolism.

In response to subdued light, the tea leaves increase chlorophyll production. Chlorophyll intensifies the green color and, along with reduced catechin synthesis, enhances the flavor profile of Natural matcha powder by increasing the amount of L-theanine - an amino acid responsible for sweetness and umami - while reducing bitterness. This shading also stimulates other biochemical changes that enrich antioxidants and nutrients valued for wellness benefits.

This stage is so integral to matcha that it distinguishes matcha production from other green teas. Without shading, tea leaves would develop stronger astringency and a more conventional green tea flavor, rather than the smooth, rich umami associated with matcha.

Harvesting

Harvesting typically occurs in spring, and Natural matcha powder producers focus on the first flush, known as ichibancha. This first harvest yields the youngest, most tender leaves - those with the highest concentration of the desirable compounds fostered by shading. These leaves are hand-picked to ensure that only premium material is collected, minimizing damage and maximizing uniformity in leaf quality.

Subsequent harvests - nibancha (second) and sanbancha (third) - may be collected later in the season but generally produce lower quality leaves. These later harvests often form the basis of culinary matcha or lower-grade commercial powders.

Steaming:

Immediately after harvesting, the tea leaves are transported to a processing facility and steamed. The steaming process typically lasts for 10–30 seconds and serves one primary purpose: deactivating oxidative enzymes. This prevents the leaves from oxidizing and turning brown, thus locking in their bright green color and preserving aromatic compounds and nutrients that would otherwise degrade.

In this respect, matcha processing echoes the broader green tea production methodology. However, while most green teas are rolled or shaped after steaming, the leaves destined for matcha remain flat to retain their original structure and support subsequent steps such as drying and sorting.

Drying and Sorting:

After steaming, the leaves undergo a controlled drying process. Unlike many other green teas, matcha leaves - now known as aracha - are not rolled. The absence of rolling keeps the leaf surfaces intact, which is critical for creating the distinctive leaf type called tencha - the intermediate product that will eventually be ground into matcha powder.

Drying is typically conducted in a combination of warm air tunnels and finishing ovens, slowly reducing moisture without overheating the leaves. Once dried, the leaves are flattened, fragile, and subject to sorting and inspection. The stems and veins are carefully removed, either by machine or hand, because these parts would interfere with the final texture and grinding process. The result is high-grade tencha - the pure leaf material that forms the foundation of matcha.

Tencha is sometimes aged for a period under controlled conditions to develop flavor consistency, allow blending, or equilibrate moisture levels before milling.

 

Grinding:

Grinding tencha into matcha is the most iconic and labor-intensive phase of production. Historically and traditionally, stone grinding is performed using granite stone mills - slow-turning millstones that produce extremely fine Natural matcha powder powder without generating heat. The slow pace - often around 30 to 40 grams per hour per mill - ensures that the delicate color, aroma, and flavor compounds remain intact.

The physical mechanics involve inserting dried tencha leaves between two closely matched granite stones. As the stones rotate, the leaves are gradually reduced to a powder finer than sugar or flour. This ultrafine particle size is essential: it influences how the matcha dissolves in water, its mouthfeel, and how vibrant and consistent the color appears when prepared.

Modern matcha producers may also use mechanized milling technologies such as jet mills or ball mills. These alternatives increase production throughput and can produce powders with a micronized particle size similar to stone-ground matcha. However, many traditionalists and premium producers maintain that stone grinding yields superior sensory qualities.

The term matcha itself - written as matcha in Japanese - literally means "powdered tea," underscoring the centrality of this milling step to the identity of the product.

Grading and Quality Control

After grinding, Natural matcha powder undergoes a thorough quality assessment. Grades are assigned based on color, texture, aroma, and flavor intensity. Ceremonial grades, found at the top of the hierarchy, exhibit bright emerald green color, smooth texture, and a sweet, umami-rich flavor profile. Culinary grades, which may be slightly darker or more robust in taste, are optimized for food and beverage applications such as lattes, smoothies, ice cream, and baked goods.

Producers conduct nutrient analysis and contamination inspections to ensure food safety standards are met. Some matcha - especially those marketed as organic - carry certifications verifying that the tea was grown without synthetic chemicals and processed according to international organic standards.

Packaging and Distribution

Once graded and approved, Natural matcha powder is packaged in airtight containers or sealed packets to protect it from light, oxygen, and moisture - factors that can degrade quality. Efficient packaging is critical because matcha's vibrant color and nuanced flavors are sensitive to environmental factors.

Suppliers such as Guanjie Biotech ensure that their matcha products reach commercial partners and end customers with appropriate packaging that preserves quality while meeting regulatory food safety requirements.

Conclusion

Matcha production is a precise and resource-intensive process rooted in tradition but adapted to modern standards. From cultivar selection and the unique shading phase to careful harvesting, steaming, careful drying into tencha, and meticulous grinding, every step shapes the final product's sensory and health attributes. While innovation has optimized certain stages, traditional practices continue to define the quality benchmarks that consumers associate with premium matcha.

Guanjie Biotech, as a bulk matcha powder supplier, navigates this complex production landscape to source and provide matcha products that meet diverse market needs - from ceremonial-grade natural matcha powders prized for tea ceremonies to culinary applications in foods and beverages. Whether for cultural appreciation, beverage crafting, or functional nutrition applications, matcha's layered production process reflects its unique stature among teas worldwide. Welcome to enquire with us at info@gybiotech.com.

References

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