How Premium Japanese Matcha Tea is Made: From Tea Bush to Fine Powder

The production process of authentic Japanese matcha is a fascinating combination of tradition and precision. Every step - from 20-day shading to grinding on granite stone mills - influences the final taste, color, and quality of this exceptional tea.

Why Knowing Matcha's Origin Matters

Authentic Japanese matcha differs from imitations primarily in cultivation and processing methods. Only tea grown according to traditional Japanese methods can provide the characteristic emerald green color, delicate umami taste, and rich amino acid content.

For B2B partners, understanding the production process is crucial - it enables better communication of product quality to end customers and justifies premium pricing.

Cultivation and Shading: The Key to Unique Flavor

Matcha production begins on traditional Japanese farms in Aichi, Kagoshima, and Kyoto prefectures. Camellia sinensis plants are cultivated year-round with careful maintenance and fertilization.

The Shading Process (Oishita-en)

About 20-30 days before harvest, tea bushes are covered with bamboo mats or synthetic tarps. This process has several essential effects:

• Chlorophyll increase — the plant produces more chlorophyll for better photosynthesis, creating the characteristic dark green color
• Amino acid formation — reduced photosynthesis promotes production of L-theanine and other amino acids responsible for umami taste
• Reduction of bitter compounds — limits the formation of catechins that normally protect leaves from strong sunlight

Hand-picking the First Flush

High-quality matcha is made exclusively from the first harvest of the year (Ichibancha) in April to May. Only the youngest, most tender leaves and topmost buds of each branch are collected.

For tencha (matcha precursor), leaves are allowed to grow slightly longer than for sencha or gyokuro, so they are larger and have a better ratio of "leaf flesh" to veins - this facilitates later de-veining.

Processing: From Fresh Leaf to Aracha

Immediate Processing After Harvest

Harvested leaves must be processed within hours of picking. The process follows these steps:

• Steam drying (steaming) — 20 seconds at precise temperature stops oxidation and preserves color
• Air cooling — leaves are quickly cooled using fans
• Drying in tencha-ro oven — special oven completes drying at controlled temperature

Unlike other teas, tencha leaves are not rolled - they remain flat, which is ideal for subsequent grinding.

Selection and De-veining

One of the most important steps is carefully removing all stems and veins from the leaves. This process occurs through a combination of machine and manual sorting.

The result is pure tencha - raw material containing only pure "leaf flesh" without any structural parts that could disrupt the grinding process or final taste.

Traditional Grinding on Granite Stone Mills

Grinding tencha into fine matcha powder is the most critical phase of the entire process. Exclusively granite stone mills (ishi-usu) are used, a tradition over 800 years old.

Why Granite Specifically?

• Soft stone — granite creates minimal friction and heat during grinding
• Precise grooves — each mill is hand-carved to exact specifications
• Slow process — 30-40g matcha per hour at 48 revolutions per minute
• Nutrient preservation — low temperature protects L-theanine, EGCG and other active compounds

Modern industrial mills can produce larger quantities in shorter time, but generate heat that damages flavor, aroma, and nutrients. They also don't create such fine and uniform particle structure.

Packaging and Air Freight for Maximum Freshness

After grinding, matcha is immediately packed in airtight packaging to preserve color, taste, and nutrients. Various packaging options are available for different B2B partner needs:

• Wholesale bags — 5, 10, and 15 kg for larger buyers
• Tin cans — for retail packaging, protect from light
• Inert atmosphere — nitrogen or argon displaces oxygen

Why Kyosun Imports by Air Freight

Unlike many competitors who use sea freight (4-6 weeks), Kyosun imports matcha exclusively by air freight. This approach has essential advantages:

• Maximum freshness — from grinding to customer in days, not months
• Color preservation — minimizes chlorophyll degradation
• Stable quality — constant temperature and humidity during transport

Kyosun Quality Guarantee

Kyosun as a leading Japanese matcha wholesaler since 2012 guarantees the highest quality standards through comprehensive testing and certification:

• 200+ laboratory tests — every batch undergoes extensive testing
• Own laboratory — quality control directly in Czech Republic
• Origin certification — documentable traceability from farm
• Private label solutions — flexible MOQ for B2B partners

Production of authentic Japanese matcha is a demanding process requiring expertise, patience, and respect for tradition. Every step - from shading tea bushes to slow grinding on granite stone mills - has essential impact on the final product quality.

For B2B partners, understanding this process represents a competitive advantage in communication with end customers and justification of premium prices for Japanese matcha versus cheap imitations.

Sources: International Organization for Standardization ISO 20715:2023, Japan Tea Central Public Interest Incorporated Association, Naoki Matcha Production Guide, Tezumi Traditional Methods Documentation

Kyosun — premium Japanese matcha since 2012.