THE SHADING PROCESS
The color of matcha depends on a few factors from region to harvest to storage. It starts with chlorophyll, the pigment behind matcha's signature green color. In the weeks before harvest, the tea fields undergo a shading process, which reduces light and causes the leaves to produce more chlorophyll. Once the leaves are steamed, dried and milled, that vivid green color carries through into the powder.

THE FIRST HARVEST
The first harvest, or ichibancha, is made up of the youngest leaves of the season. These leaves are tender and naturally rich in color, while matcha from later harvests may have a slightly more yellow or olive hue, making it well suited for culinary uses like baking. Matcha milled from first-harvest leaves often appears vivid green. These younger leaves are also higher in L-theanine, an amino acid linked to matcha's smooth, less bitter character (Kochman et al., 2020).

MATCHA STORAGE
Color is also a measure of freshness. Once the package is opened, exposure to light, air and heat begins to oxidize the matcha. As the green color fades, the aroma and flavor soften with it. A dull or yellow color often reflects the age of the matcha or the way it has been stored. Besides storage, cultivar, region, and milling can also influence the flavor and texture of the finished tea. A vivid green is a useful indicator, but color and taste should always be considered together.