Hello from ICHIZEN. When you whisk a bowl of matcha, have you ever wondered how such a fine green powder came to be?
Matcha is not simply ordinary tea leaves ground into powder. It begins with carefully shaded tea leaves, is processed into tencha, and is then slowly milled into the smooth powder you know.
What kind of tea leaf becomes matcha?
The base of matcha is called tencha. Unlike sencha, which is rolled into needle-like leaves, tencha is steamed, dried without rolling, and then refined by removing stems and tougher leaf veins.
ICHIZEN works with Wakimoto Jokoen, a Uji tea producer in Kyoto. The origin, cultivation, and finishing all quietly shape the balance of sweetness, umami, and gentle bitterness in the cup.
Why are tea plants shaded before harvest?
Tea leaves for matcha are grown under shade for a period before harvest. In general, reducing direct sunlight for several weeks helps deepen the green color and encourages a flavor profile with more perceived umami.
This shaded cultivation is one reason good matcha can feel surprisingly soft and layered, especially if your image of green tea is only bitterness.
After harvest, the leaves become tencha
Steaming helps preserve color and aroma
Freshly picked leaves are steamed soon after harvest. This heat treatment helps stop oxidation and keeps the leaves bright and fresh in character.
The leaves are dried without rolling
Sencha is rolled as it is processed, but tencha is generally not rolled. The leaves are dried in a more open form, becoming light, flaky pieces.
Stems and veins are removed
After drying, stems and harder veins are separated as much as possible. This refinement helps create a smoother texture and a cleaner taste once the tencha is milled.
Stone milling turns tencha into fine matcha
Tencha is then slowly ground, often with a stone mill, into very fine powder. Traditional stone milling is slow; as a rough guide, only a few dozen grams may be produced in an hour.
Grinding faster may sound efficient, but too much heat can affect color and aroma. For matcha, the question is not only how finely the leaf is ground, but how gently it is ground.
- Finer particles tend to create a smoother mouthfeel
- Lower heat helps protect color and aroma
- The quality of the tencha strongly shapes the final cup
How should finished matcha be stored?
Because matcha is a powder, it is sensitive to light, moisture, air, and heat. After opening, keep the container tightly closed and away from strong-smelling foods.
Using a clean chashaku or spoon, then closing the tin promptly, can make a real difference in daily use. Matcha has been made through many careful steps, so it is worth treating it gently at home too.
If you would like to compare different styles, you can browse ICHIZEN’s matcha collection as a starting point. It may help you choose a tin for usucha, koicha, lattes, or sweets.
A quiet summary
Matcha is made through a chain of patient work: shaded cultivation, steaming, drying, refining, and slow milling. Inside one small spoonful is the time and skill of both farming and finishing.
The next time you whisk matcha, notice its color, aroma, and texture. Those small details tell the story of how tencha became matcha.
FAQ
Is matcha the same as powdered green tea?
Not always. Matcha is made by grinding tencha. Some powdered green teas are made from sencha or other teas, so cultivation, processing, and flavor can be different.
Can you drink tencha as loose-leaf tea?
Tencha is primarily the raw material for matcha and is usually ground before use. It is different from teas intended to be brewed in a kyusu teapot.
Why is stone-milled matcha often more expensive?
Stone milling is slow and produces only a small amount at a time while helping limit heat. The quality of the tencha and the careful milling process affect the price.
How soon should I use matcha after opening?
Matcha gradually changes after opening. Keep it sealed in a cool, dark place and try to enjoy it within a few weeks to about one month for the best flavor.
