Matcha Makers Association

What is Matcha? Where does it originate from?

– Matcha is a green powder that is created from pulverized Camellia Sinensis tea leaves, varying from umami to nutty and grassy depending on the harvesting region.

– Originally from 7th-century China, matcha integrated into Japan in the 12th century, laying the groundwork for traditional ceremonies and modern matcha culture.

Cultural Significance:

– Matcha is fundamental to the traditional Japanese tea ceremonies, known as chanoyu or sado, which focus on the creation of a bond between hosts and guests while also gaining inner peace.

– The ceremony is respected through the usage of traditional attire like kimonos and the meticulous cleansing of tools. It continues to be preserved, but has grown less common due to the effects of modern matcha culture.

Matcha vs. Green Tea

Matcha

Shade-grown harvest process involving destemming and grinding into a powder
Needs to be whisked
Richer in flavor
Higher in antioxidants and caffeine

Green Tea

Sun-grown harvest process utilizing the whole leaf
Pan-fried
Needs to be steeped or infused
Delicate flavor
High in antioxidants and less caffeine

Production Process

Green tea leaves are shade-grown and uses minimal sunlight to increase chlorophyll (green color) and the anime (umami flavor).

The youngest and greenest tea leaves are handpicked and are destemmed and deveined to ensure a high quality taste .

Tea leaves are steamed to prevent fermentation and oxidation that can create a bitter taste. They are air-dried and grinded into its powder form.

Should I Get Ceremonial Matcha?

“Ceremonial grade” matcha is nonexistent. It is a marketing term used by brands to sell “high quality matcha”, making it more expensive. In Japan, the term “high-quality” matcha is uncommon since they use a grading system that ranks taste and texture.

The quickest way to judge matcha quality is through the color. The brighter the matcha, the higher the quality.