What Is Matcha Made Of

Matcha begins its life in tea fields where the plants (Camellia sinensis) are cultivated specifically for powdered green tea. Approximately three to four weeks before harvest growers cover the tea bushes with shade cloth to reduce sunlight by around seventy percent. This shading process slows leaf growth increases chlorophyll levels resulting in a vibrant green colour and boosts the amino acid L theanine which gives matcha its gentle umami sweetness.

Harvesting and Leaf Processing
At the peak of spring only the youngest most tender leaves from the top of each shaded bush are picked by hand. These leaves known as tencha are quickly steamed to halt oxidation preserving their fresh green hue and delicate flavour. After steaming they are laid out to dry and then sorted to remove stems and veins leaving pure leaf tissue.

Grinding into Fine Powder
The dried tencha leaves are milled very slowly using stone mills to produce an ultra fine powder. This careful grinding can take up to an hour to turn just thirty grams of leaves into matcha powder keeping heat low to preserve both colour and nutrients. The resulting powder dissolves completely in water delivering a smooth texture and full flavour.

Key Nutrients and Compounds
Matcha contains all the beneficial components of the whole tea leaf:
• Catechins and antioxidants such as epigallocatechin gallate known for supporting heart health
• L theanine an amino acid that promotes calm alertness and tempers caffeine’s effect
• Caffeine in amounts comparable to a cup of coffee yet released more slowly thanks to L theanine
• Chlorophyll which gives matcha its bright green colour and supports natural detoxification
• Vitamins and minerals including vitamin C potassium and trace elements derived from the leaf

Traditional and Modern Uses
Originally prepared in Japanese tea ceremonies by whisking the powder with hot water until frothy matcha has become a versatile ingredient in modern kitchens. It features in lattes smoothies desserts and even savoury dishes. Because you consume the whole leaf matcha offers a more concentrated flavour and nutritional benefit than steeped green tea.