Matcha is taking the globe by storm. Do you know what this green powder is and why it has become so popular worldwide? Matcha is not just a recent drink, but it is one of the traditional Japanese beverages and culture. Today, matcha has evolved beyond the tradition to become a popular ingredient in modern drinks and desserts, appreciated for its distinctive umami taste and wellness appeal.
1. What Is Matcha?
Matcha is a vivid green, finely crushed powder that is used in traditional Japanese ceremonies. In recent years, matcha trends have spread rapidly worldwide and have made this green powder become a hit in the food and beverage industry. It is made from carefully developed, shade-grown tea leaves and is renowned for its bold flavor and nutritional value.
Different from regular green tea, which is steeped and released in the hot water, matcha is prepared by whisking the powder into hot water. This means that when enjoying matcha, you consume the entire leaves, leading to a higher concentration of antioxidants, caffeine, ân a distinct umami taste.
2. The Production Process of Matcha
Cultivating and harvesting
The process of producing matcha begins with the cultivation of tea plants. Approximately three to four weeks before harvesting, the tea plants intended for matcha are covered with shade cloths (or straws, black vinyl sheets). Shading blocks up to 90% of sunlight from reaching the tea plants, forcing them to produce more chlorophyll. This increase in chlorophyll gives the leaves their deep green color, which is a hallmark of premium matcha. Shading also increases the levels of L-theanine, which enhances the umami taste of matcha. The result is a more vibrant, sweeter, and smoother flavor than other green teas.
Harvesting is done by hand to ensure that only the youngest, most tender leaves are selected. These top leaves contain the highest concentrations of the beneficial compounds for a high-quality matcha. At FGC tea farms, tea leaves are harvested by hand to ensure that only the best-quality leaves are used for the next stages of production.
Cleaning
Once harvested, the tea leaves are transported to the factory as quickly as possible before they begin to wilt and wither to ensure their freshness. Tea leaves are put on a conveyor belt leading to a clean water tank to wash away dirt and impurities. This washing takes place several times before the leaves are transferred to the next steps.
Steaming
The tea leaves must be steamed immediately to halt oxidation and preserve their vibrant green color. Machines are used to apply steam at the right temperature and time (often 100°C for 30-60 seconds), and stir them evenly so that all the tea leaves are steamed properly. This prevents oxidation and locks in essential compounds that give matcha its fresh, grassy aroma and green color.
Cooling
After steaming, the leaves must be rapidly cooled to prevent further damage from residual heat and protect their vibrant green color. The tea leaves are sent to a special cooling equipment, which consists of four identical compartments, with the same function. Every compartment has a blower located at the bottom, which creates a strong wind. This wind will help cool and reduce the humidity of the tea leaves.
Drying
Once the leaves are cooled, they are transferred to drying machines. Here, the primary drying brings moisture down to 3-5%. Maintaining low heat is crucial to preserving the natural nutrients in the leaves, which contribute to the flavor and aroma of matcha. In addition, the tea leaves go through a heat drying oven to be roasted in a short time to enhance the flavor and aroma without affecting the color of matcha.
Cutting and sorting
After primary drying, the leaves need to be de-stemmed and deveined. Tea leaves are gently crushed and passed through a separator, which helps to separate the stalks and veins from the tea leaves. Then they are further processed in a machine that uses forced air from a blower system to remove the stems and veins, keeping only leaf material for the next steps. This step will create the semi-finished matcha product, called tencha. Tencha will be put into cold storage for preservation or ground into matcha powder.
Milling
The final step in matcha production is milling the dried tencha into a fine powder. Traditionally, matcha is ground using granite stone mills, but currently, manufacturers often use ball milling machines to produce matcha on a larger scale. A ball mill operates using a rotating drum filled with stainless steel balls. As the drum rotates, the balls crush and grind the tencha leaves into an ultra-fine powder.
The ball mill allows for highly controlled milling, ensuring the powder is consistently ground to a size of 5–10 microns, essential for achieving matcha’s smooth texture and creamy mouthfeel. Additionally, ball mills minimize heat generation during the milling process, protecting the delicate flavor compounds and preserving the tea’s bright green color.
3. Key Characteristics of Matcha
The vibrant green color
The color of matcha is an important factor in recognizing high-quality matcha powder. The vibrant green color of matcha comes from the amount of chlorophyll contained in the tea leaves. The shade cultivation of tea plants leads to an increase in chlorophyll, producing leaves that are deeply green. In addition, the freshly harvested tea leaves will immediately be steamed to preserve the color and fresh flavor. The slow grinding process prevents heat buildup, thereby avoiding changing the color of matcha powder.
Unique flavor and aroma
The taste of high-quality matcha can be described through several key elements. Umami is key to its unique matcha flavor. It is derived from high concentrations of L-theanine, an amino acid that increases when the tea plants grow in shade. The natural sweetness is mild but essential, balancing the bitterness of catechins and complementing the savory umami. Moreover, the fresh, grassy scent of matcha also adds to the overall experience. The quick steaming of freshly harvested leaves retains this aroma and prevents oxidation, maintaining the tea’s fresh, vegetal scent.
Rich source of antioxidants
When consuming matcha, you take in the whole leaves. Therefore, matcha is a higher source of antioxidants than regular green tea. Its high levels of catechins, especially EGCG, help fight oxidative stress and inflammation and enhance cellular health and anti-aging. Besides, the mixture of caffeine and L-theanine can boost mood, alertness, and concentration. Moreover, the vitamins and minerals in matcha can help improve immunity and overall general well-being.
4. Typical Matcha Grades
Different matcha grades are categorized according to where the tea plants are cultivated, how they are grown and harvested, and the manufacturing process. These factors will influence matcha’s color, texture, taste, and nutritional profile.
| Ceremonial Grade |
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| Premium Grade |
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| Culinary Grade |
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