Grades, origin & product choice
How Matcha Is Made: From Shaded Tea Field to Powder
Matcha is made from tea leaf that is shaded before picking, then steamed, dried flat without rolling, stripped of stems and veins, and milled into a fine powder. The leaf at the stage before milling is called tencha, and matcha is tencha ground into powder; green tea powder made from other teas is not matcha. This explainer walks through each step in the order it happens, so your team can answer guest questions accurately and briefly.
The process in six steps
| Step | What happens | Why it matters |
|---|---|---|
| 1. Shading | Tea plants are covered for a period before picking | Moves flavour towards umami and away from astringency; deepens the green |
| 2. Picking | Young spring leaf is harvested, usually the first harvest | Tender leaf gives a finer, sweeter tea |
| 3. Steaming | Fresh leaf is steamed soon after picking | Stops the leaf from oxidising, keeps it green |
| 4. Drying | Leaf is dried flat, not rolled | Unrolled leaf is what makes it tencha, not sencha or gyokuro |
| 5. Sorting | Stems and veins are removed | Leaves only the soft leaf tissue for a smoother powder |
| 6. Milling | Tencha is ground into powder, traditionally in a stone mill | Creates the fine powder that is whisked into water or milk |
Japan's Ministry of Agriculture (MAFF) and JETRO both describe this sequence for tencha and matcha. The international technical report ISO/TR 21380 also defines matcha by its plant source and its cultivation and production methods.
Step by step
1. Shading
Weeks before picking, the tea rows are covered to block most of the sunlight. In the Uji area this method, called ōishita (covered cultivation), goes back to the 16th century, when tea ceremony demand called for a less bitter tea. MAFF describes the covers as straw or similar material.
As general tea knowledge, shaded leaf tastes softer, with more umami and less astringency, and grows a deeper green. Open-air tea, like most sencha, is brisker and more bitter.
2. Picking
The best matcha usually comes from the first harvest of the year, in spring. The first harvest explainer covers why. Picking may be by hand or machine, depending on the garden and the grade of tea.
3. Steaming
Japanese green tea is steamed shortly after picking. Heat stops the enzymes that would otherwise oxidise the leaf, as happens in black tea. This keeps the leaf green and the flavour fresh and vegetal.
4. Drying without rolling
This is where tencha parts ways with other Japanese teas. Sencha and gyokuro are rolled into needles. Tencha is dried flat and loose, which keeps the leaf open and makes it easier to separate the soft tissue from the stems and veins.
5. Removing stems and veins
The dried leaf is broken up and sorted. Stems and veins are removed, leaving small flakes of leaf. This tencha can be stored before milling; as general practice, producers often mill in smaller batches closer to the time of sale.
6. Milling
Tencha is ground into a very fine powder. The traditional method uses granite stone mills, which turn slowly and produce only small amounts at a time. JETRO notes that some matcha is now milled by machine and is still matcha. The guide to stone milling compares methods.
Matcha vs other powdered green tea
If the leaf was not grown and processed as tencha, the powder is not matcha. JETRO calls powders made from other teas "powdered tea", used for processing and blends. Some products labelled "green tea powder" or "matcha-style" are ground sencha. The matcha vs green tea powder guide explains how to read labels.
A 30-second script for guests
Staff do not need to recite all six steps. Something like this works:
"Matcha is made from tea leaves that are shaded before picking, which makes them sweeter and greener. The leaves are steamed, dried, and the stems are taken out. Then they're ground into a fine powder. You're drinking the whole leaf, not an infusion."
If a guest asks about origin, answer only with what your supplier states. For Yumi's matcha that is: Uji (Kyoto), Japan, first harvest, stone-milled.
What not to say
Keep training material factual. Avoid:
- Claims about wellbeing or nutrition. They are regulated in the EU and do not belong in a production explainer.
- Details you have not been given, such as a specific farm, the number of shading days or hand-picking.
- "Ceremonial grade" presented as an official standard. It is a trade term.
Training checklist
- [ ] Staff can name the leaf matcha is made from (tencha).
- [ ] Staff can explain shading in one sentence.
- [ ] Staff know why matcha is not the same as green tea powder.
- [ ] Staff know the origin facts printed on your bag, and nothing more.
- [ ] Staff can explain the difference between your milk-drink matcha and your pure-serve matcha.
For the wider onboarding list, use the matcha training checklist for new staff.
The Yumi products
Both 1 kg products, Ceremonial Barista Matcha for milk drinks and Ceremonial Matcha for pure preparation with water, are matcha from Uji (Kyoto), Japan, first harvest, stone-milled.
Next step
Make production part of your training tasting. Order both 10 g samples, prepare each with water and in milk, and talk your team through the six steps while they taste.