Matcha – from tea leaf to green powder
Matcha has been conquering the world for several years now. Its characteristic intensely green color, creamy texture, and unique flavor have transformed it from a traditional Japanese drink into one of the most recognizable tea products in the world.
But what exactly is matcha? What type of shrub does it come from? Why does it have such an intense color? What makes it different from regular green tea? And most importantly – how do you properly prepare it at home?
What exactly is matcha?
Matcha is finely ground green tea made from the tea shrub Camellia sinensis – the same plant from which sencha and gyokuro are produced, among others. Therefore, the difference is not that matcha comes from a different plant. The most important factor is the cultivation method and subsequent processing of the leaves.
For matcha, primarily young, delicate tea leaves are used, which are intended for the production of tencha. Before harvesting, the shrubs are shaded, allowing the leaves to develop under limited light conditions. This method of cultivation helps achieve an intensely green color and a distinctive, deep umami flavor.
From what leaves is matcha made?
Matcha is made from the leaves of Camellia sinensis, but not from random leaves intended for regular green tea production.
The most important are the young leaves from specific harvests, which after appropriate cultivation and processing become tencha.
The process starts even on the plantation.
1. Shading the shrubs
A few weeks before harvesting, the tea shrubs are covered with special mats or black nets that limit sunlight access.
This is one of the most crucial stages in the production of high-quality matcha.
Limiting light affects the chemical composition of the leaves and helps achieve a more intense green color and a bolder umami flavor. Shading is also used in the production of high-quality teas like gyokuro.
2. Harvesting young leaves
After the shading period, young, delicate leaves are harvested.
High-quality matcha is particularly dependent on the quality of the raw material – therefore, factors such as the shrub variety, cultivation location, harvest timing, and plantation management are significant.
How is matcha made?
After harvesting, the leaves go through several very important stages.
3. Steaming the leaves
Freshly harvested leaves are subjected to steam.
The purpose of this process is primarily to stop the enzymatic oxidation of the leaves. This helps preserve their characteristic green color and fresh flavor profile.
This distinguishes Japanese green teas from those that undergo a process of intense oxidation.
4. Drying without rolling
In the production of sencha, the leaves are rolled and shaped.
In the case of matcha, the situation is different.
The leaves intended for tencha are dried without the rolling characteristic of many other Japanese teas.After proper drying, the material is referred to as tencha.
5. Removing stems and veins
After drying, the material is appropriately sorted and cleaned.
Stems and tougher parts of the leaf are removed. The delicate leaf portion remains, which is then prepared for grinding.
It is from high-quality tencha that matcha is later made.
6. Grinding in a stone mill
The final stage is the extremely slow grinding of tencha into a very fine powder.
Traditionally, stone mills are used for this.
The resulting powder is extremely fine and has a characteristic, intensely green color.
And this is where one of the most significant differences between matcha and regular green tea lies.
When we drink sencha, we are consuming an infusion made from leaves, which usually remain in the teapot afterwards. In the case of matcha, we consume the entire ground leaf, as the powder is mixed directly with water.
Ceremonial matcha – what does it actually mean?
The term "ceremonial matcha" is very popular today, especially outside Japan.
However, it is worth noting that it is not a strictly defined quality category according to Japanese law.
On the market, this term is usually used to refer to matcha intended primarily for drinking with water – characterized by an intensely green color, a milder flavor, aroma, and high-quality raw material.
Good matcha for drinking should have a fresh aroma, an intense green color, and a smooth taste if possible. Freshness is also very important – matcha loses some of its aroma and freshness over time after the package is opened.
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