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What is Matcha?

Tradition in a Cup

Matcha vs. Powdered Green Tea

Matcha is a finely ground powder made from tencha leaves, while powdered green tea is made by grinding sencha leaves. Although both tencha and sencha come from the same tea plant (Camellia sinensis), their cultivation and manufacturing processes differ significantly, resulting in distinct flavors and nutritional profiles.

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How Tencha is Cultivated

key difference between tencha and sencha lies in how the tea plants are grown:

  • Sencha is grown in full sunlight, resulting in higher levels of catechins, which contribute to its astringent, slightly bitter flavor.
  • Tencha, on the other hand, is cultivated using a shading process. For more than 20 days before harvest, sunlight is blocked using methods such as covering the plants with blackout cloths or straw mats. This shading process reduces the production of catechins and enhances the umami component, theanine, giving tencha its rich, smooth flavor.

The shading process, known as the kabuse method, also enhances the tea's aroma, referred to as the kabuse aroma. After harvesting, tencha undergoes minimal processing: the leaves are steamed, dried, and stripped of stems before being ground into a fine powder to produce matcha.

Unique Features of Matcha

Matcha stands out due to its:
  • Labor-Intensive Production: Unlike powdered green tea, matcha requires specialized methods like shading and precise grinding, often using traditional stone mills. These processes make matcha more expensive than powdered sencha.
  • Rich Nutritional Profile: Matcha contains high levels of theanine, known for its calming effects and ability to improve focus and sleep quality. It’s a healthy, delicious beverage enjoyed worldwide for its natural benefits.
  • Fragility and Storage: Matcha's ultra-fine particles (approximately 5–10 microns) make it highly sensitive to light, heat, moisture, and odors. Proper storage in airtight containers, away from light and humidity, is essential to maintain its vibrant color, aroma, and taste.
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    Definition of Matcha

    The Japan Tea Association defines matcha as tea made by grinding unrolled, dried tencha leaves (grown under the Ohishita shading method) into a fine powder using tea mills. However, no universal standard for matcha exists yet. The International Organization for Standardization (ISO) and Japanese tea industry groups are currently working to establish a global definition, as the rising global demand for matcha has led to the distribution of lower-quality teas labeled as "matcha."

    Why Quality Matters

    Matcha's quality is directly tied to the raw tea leaves and meticulous production methods. Reputable manufacturers, like Yamamasa Koyamaen, oversee every step—from cultivation to grinding—to ensure high-quality matcha. This commitment results in a premium product, cherished for its distinctive flavor and health benefits.

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    Key Takeaways

    • Matcha vs. Powdered Green Tea: Matcha is made from tencha, while powdered green tea uses sencha.
    • Shading Process: The kabuse method enhances umami and reduces bitterness.
    • High Quality: Matcha’s flavor and health benefits depend on careful cultivation and processing.

    By understanding how matcha is made, you can appreciate its rich heritage, unique taste, and numerous benefits.