How Matcha Is Made — The YUZUKI Perspective
Producing matcha is not a single process, but a long sequence of careful decisions made over years.
At every stage—from cultivation to grinding—skilled hands and experienced judgment are essential.
Tea plants must be patiently cared for, shaded with precision, and processed according to methods refined over generations. Before matcha ever becomes powder, it exists first as tencha. Each batch of tencha is tasted and evaluated by a tea master, who assesses aroma, texture, and flavor. Only after this evaluation are leaves from different fields or cultivars blended in precise proportions. This blend is then ground into matcha.
Matcha comes from Camellia sinensis, the same plant used for many other teas.
What makes it matcha is not the plant itself, but how it is grown, harvested, and processed in Japan.
Choosing the Right Tea Cultivars
Technically, any tea plant can be made into matcha.
In practice, cultivar selection plays a critical role.
Some cultivars, such as Yabukita and Okumidori, are robust and frost-resistant. They are widely grown across Japan and form the backbone of many Japanese teas. Other cultivars—such as Saemidori, Asahi, and Gokoh—respond especially well to shaded cultivation. Their leaves tend to produce a lighter, sweeter profile, making them particularly suitable for matcha and gyokuro.
New cultivars continue to emerge through careful crossbreeding. One recent example is Seimei, introduced in 2017, known for its vivid green color, creamy mouthfeel, and gentle nutty sweetness.
The Long Road to Harvest
Tea plants require time to mature.
It takes at least five years before a tea plant is ready for harvest—and often longer before its leaves are considered suitable for commercial use.
During these early years, plants are regularly pruned to encourage horizontal growth rather than height. This allows leaves to develop evenly and makes harvesting more precise.
Although harvesting may begin around the fifth year, many farmers wait until the seventh or eighth year. Earlier harvests can result in inconsistent flavor, something YUZUKI deliberately avoids.
Shading: The Most Critical Stage
Shading is the most defining step in matcha production.
In the final four to eight weeks before harvest, tea plants are gradually shielded from sunlight—sometimes blocking up to 90% of direct light. With reduced photosynthesis, the plant redirects its energy inward, increasing amino acids such as L-theanine and deepening chlorophyll content.
This is where matcha’s signature sweetness, umami, and softness are formed.
Shading is not a fixed formula. Farmers must constantly adjust coverage, balancing plant survival with optimal amino acid production. This stage relies heavily on experience, and many of the growers we work with come from families that have cultivated tea for generations.
Some still use traditional bamboo coverings, while others rely on modern mesh systems or layered materials. Each approach subtly shapes the final flavor.
Harvesting the Leaves
Matcha leaves are typically harvested in May, during the first flush of the year. This harvest is prized for its concentration of nutrients and clarity of flavor.
In Japan, large-scale regions such as Kagoshima and Shizuoka rely primarily on mechanical harvesting. In smaller fields—especially around Uji—hand harvesting remains common.
While hand-picked leaves can be excellent, we believe harvesting method alone does not determine quality. Subsequent processing, blending, and grinding are equally influential. For most drinkers, these differences may be subtle rather than decisive.
From Leaf to Matcha
After harvest, tea leaves undergo several stages:
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Steaming, to prevent oxidation and preserve color and amino acids
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Drying and de-stemming, producing aracha (crude tea)
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Refinement into tencha, removing veins and cutting leaves into uniform pieces
At the tencha stage, tea masters taste, evaluate, and blend leaves according to desired flavor profiles. Tencha can be stored at low temperatures for extended periods without losing quality, which allows matcha to be ground only when needed.
Grinding: Precision Over Speed
Traditionally, tencha is ground slowly using stone mills. Even with modern motorized mills, grinding must remain gentle. Excess speed generates heat, which damages aroma and texture.
Some producers use jet mills or ball mills for efficiency. When properly controlled, modern methods can achieve textures comparable to stone milling. The true measure is tactile: matcha should feel soft, light, and airy—almost like talc.
Beyond a certain point, preparation has a greater impact on the final experience than the grinding method itself.
At YUZUKI, tencha is ground only when orders are placed, ensuring freshness from Japan to your cup. This approach occasionally results in limited availability—but freshness is a compromise we are willing to make.
Matcha as Living Craft
The methods used to produce matcha today have been refined over centuries.
Some of the companies that pioneered these techniques still operate in Japan.
Outside Japan, matcha is often framed as a health product.
Within Japan, it is something deeper—a continuation of land, skill, and time.
This living craft is what YUZUKI seeks to respect and preserve.
