Matcha refers to a specific type of powdered green tea. It is most recognized for its vibrant green color, full-bodied flavor, and high caffeine content—all of which are direct results of distinct harvesting and production techniques.

Matcha is born from, like all true teas, the camellia sinensis plant species. Its signature profile is the result of both nature and nurture: Japan’s unique island terroir is the foundation for the distinctive characteristics that define matcha, while practices like shade-growing, stone-milling, and hand-whisking all contribute to its final makeup.

THE HISTORY
Matcha has risen in popularity over the past decade stateside, but the tradition dates back more than a thousand years. The practice of powdering tea was first introduced to Japan by the Buddhist monk Esai. He brought the practice to Japan from China during the 12th century.

The introduction of powdered green tea provided new ways for tea enthusiasts to more intimately engage with tea ceremonies. Over time, Japanese tea farmers would evolve their practices, which encouraged experimentation with new plants, new varietals, and new cultivars. Their obsessive attention to detail and the creation of specialized procedures in growing and processing the tea set matcha apart from all other powdered teas.

Matcha has risen in popularity over the past decade stateside, but the tradition dates back more than a thousand years. The practice of powdering tea was first introduced to Japan by the Buddhist monk Esai. He brought the practice to Japan from China during the 12th century.

The introduction of powdered green tea provided new ways for tea enthusiasts to more intimately engage with tea ceremonies. Over time, Japanese tea farmers would evolve their practices, which encouraged experimentation with new plants, new varietals, and new cultivars. Their obsessive attention to detail and the creation of specialized procedures in growing and processing the tea set matcha apart from all other powdered teas.

The tradition and art of matcha goes far beyond the preparation of the tea itself. Historically, matcha has been the preferred tea used in Japanese tea ceremonies. These tea ceremonies were first brought to Japan by Buddhist monks around the 9th century, but were evolved and refined into the practice we recognize today closer to the 16th century. Ceremonies emphasized four core tenants—harmony, respect, purity, and tranquility—and ranged from large-scale political gatherings to intimate at-home gatherings amongst friends.

THE HARVEST & THE PRODUCTION
Matcha’s distinct taste profile and appearance stems from its equally unique cultivation methods.

It begins with the leaves themselves: Matcha is made from younger, tender leaves of plants that have been ‘shade-grown,’ or at least partially concealed from direct sunlight. Plants may be shaded for as long as 45 days. This allows the leaves to become more delicate yet dense with chlorophyll—hence the bright green color.

The first harvest results in the highest quality matcha. Historically, farmers would hand-pick leaves and buds to ensure only the richest parts of the plant were used. Today, a mix of hand-picking and machine-led production methods are used to allow farmers to cover more ground and harvest a greater yield. Once the harvest is complete, they will begin to ‘process’ the leaves—which includes a steaming, drying, and de-veining process.

At this stage, the tea maker has produced tencha. Tencha, a drinkable tea, is not the same as matcha. Once this tencha has been stone-milled, or ground up into powder, it becomes matcha. The refining process responsible for developing tencha is the second important qualifier of matcha. Without this thoughtful refining process, tea makers would not be able to achieve a consistent and super-fine powder during the milling process.

AT HOME
At home, matcha can be prepared two ways: as a ‘koicha’ or a ‘usucha’. Koicha means “thick tea” and is typically prepared by using roughly double the amount of matcha and very little water. To prepare koicha, you use a technique called kneading to incorporate the matcha and the water. Usucha means ‘thin tea” and is the preparation style most popular among matcha drinkers. This style can be enjoyed on its own but is most often enjoyed as a latte.

Unlike most teas, matcha is not steeped into hot water—it is whisked. The hand-whisking results in a characteristic froth associated with matcha.

From beginning to end, first harvest to hand-whisking, every aspect of the matcha making process is obsessed with care and consideration to ensure a final product that’s worthy of being a centerpiece to one’s morning ritual.