What is Matcha and How It's Made

What is Matcha and How It's Made: A Complete Guide for Tea Lovers

If you have spent any time in a café recently, you have probably seen matcha everywhere, in lattes, desserts, smoothies, and even skincare. But beyond the trend, matcha is one of Japan's most refined and storied teas, with a production process unlike anything else in the world of green tea. This guide covers everything you need to know, from what matcha actually is to how it is made, what it tastes like, and how to choose the right one for you.

What is Matcha?

Matcha (抹茶) is a finely ground powder made from specially grown green tea leaves of the Camellia sinensis plant. Unlike regular green tea, where you steep the leaves and discard them, matcha involves consuming the entire leaf in powdered form. This means you receive a far more concentrated dose of everything the tea leaf has to offer - its colour, flavour, and nutrients all in a single bowl.

The word matcha comes from two kanji characters: 抹 (matsu), meaning "to brush or rub," and 茶 (cha), meaning "tea." Ground tea. That is exactly what it is.

Where Does Matcha Come From?

Matcha has its roots in China, where powdered tea was consumed during the Song dynasty. Around 1191, the Japanese Buddhist monk Eisai brought the practice to Japan, where it was eventually refined into the matcha we know today.

The most celebrated matcha in the world comes from Uji, a city just south of Kyoto, Japan. Uji has been producing premium tea for over 800 years, and its unique combination of climate, soil, river mist, and altitude creates growing conditions no other region has been able to fully replicate. It remains the benchmark for ceremonial grade matcha globally.

AiCha's matcha is sourced directly from Uji, Japan, the region widely regarded as the birthplace of Japanese tea cultivation and still home to some of the country's most respected tea gardens.

The leaves come from farmers whose families have worked these same tea gardens for three generations, passing down cultivation methods refined over decades. This direct relationship means AiCha's matcha travels from a single trusted source in Uji straight to Dubai, with no unnamed intermediaries in between.

For a tea this particular, provenance isn't a marketing detail. It's the difference between matcha that tastes the way matcha is supposed to, and matcha that doesn't.

How Matcha is Made: Step-by-Step Process

The journey from tea plant to that vivid green powder in your bowl is long, precise, and deeply considered. Here is how it unfolds.

Step 1: Shade Growing (Oishita-en)

Three to four weeks before the harvest, tea farmers cover their plants with black netting or traditional straw screens, blocking up to 90% of direct sunlight. This triggers a remarkable change in the plant. Deprived of light, it produces more chlorophyll, deepening the leaf's green colour, and significantly more L-theanine, the amino acid responsible for matcha's calm, focused energy and smooth umami flavour. Without this step, you simply do not have matcha.

Step 2: Hand Harvesting

Only the youngest, most tender leaves at the very tip of the plant are selected, typically in early spring during the first flush harvest. First-harvest leaves contain the highest concentration of amino acids and nutrients, which is why ceremonial grade matcha is always made from this picking. The timing is critical. Leave it too late, and the quality drops noticeably.

Step 3: Steaming

Immediately after picking, the leaves are steamed at high heat to stop oxidation. This is what keeps Japanese green tea vibrant and fresh-tasting rather than dark and bitter. The steaming locks in the brilliant green colour and preserves the natural volatile compounds that give matcha its clean, grassy aroma.

Step 4: Drying and Sorting (Aracha)

After steaming, the leaves are cooled and dried at carefully controlled temperatures. At this point, the product is called aracha, meaning rough or unfinished tea. It then undergoes meticulous sorting, where stems, veins, and any coarse material are carefully removed by hand or with precision machinery. Only the pure, soft leaf flesh moves forward.

Step 5: Producing Tencha

Once sorted, the clean leaf flakes are cut into uniform pieces. This refined intermediate product is called tencha (碾茶), which literally translates as "tea for grinding." Tencha is the essential raw material that becomes matcha. It is sometimes stored in sealed, temperature-controlled warehouses for several months before grinding, allowing the flavour to settle and deepen.

Step 6: Stone Grinding

This is the final and most defining step. Tencha leaves are slowly ground between two granite millstones rotating at just 55 to 60 revolutions per minute. The deliberate pace is essential - any faster and the friction would generate heat, damaging the colour, aroma, and nutrients. One stone mill produces just 30 grams of finished matcha powder per hour. The result is an ultra-fine powder with particles measuring less than 10 microns, roughly ten times finer than standard flour. This extreme fineness is what gives matcha its characteristic silky texture and the ability to dissolve smoothly in water.

Matcha vs Regular Green Tea: What's the Difference?

Both come from the same plant - Camellia sinensis - but the similarities largely end there.

Regular green tea is grown in full sunlight, brewed by steeping the leaves in water, and then discarded. You consume only what the water extracts. Matcha is shade-grown, processed into a fine powder from tencha leaves, and consumed whole. When you drink matcha, you are ingesting the entire leaf, which means significantly more antioxidants, L-theanine, chlorophyll, and other compounds than you would get from a cup of steeped green tea.

The flavour difference is equally significant. Regular green tea tends to be light and slightly grassy. Authentic matcha has a deep, smooth umami character with natural sweetness, nothing like the bitter, harsh taste of low-quality powdered green tea.

What Does Matcha Taste Like?

Good matcha has a smooth, layered flavour. The first note is a clean vegetal freshness, followed by a deep savoury umami sweetness - the kind that lingers pleasantly rather than fades quickly. There is no bitterness or astringency in ceremonial grade matcha when prepared correctly. If matcha tastes bitter or harsh to you, it is almost certainly a lower-grade product or one that was not shade-grown properly.

Culinary or latte grade matcha has a slightly more robust, earthy flavour that holds up well when mixed with milk or used in recipes.

Different Grades of Matcha

Not all matcha is made equal. The grade depends on harvest timing, the age and quality of the leaves, and the care taken throughout production.

Ceremonial Grade is made from the youngest first-harvest leaves and is designed to be whisked with water alone. It is the purest expression of the tea, with the smoothest texture and most refined flavour.

Latte or Premium Grade uses high-quality first-harvest leaves but is suited to pairing with milk, sweeteners, or other ingredients. The flavour is bold enough to come through without overpowering.

Culinary Grade comes from later harvests and has a more intense, earthy flavour designed for cooking and baking rather than drinking.

AICHA offers three matcha varieties, all sourced from Uji, Japan:

Emerald Matcha - A ceremonial grade, all-purpose matcha suited for both drinking and culinary use. Smooth, versatile, and an excellent entry point into genuine Uji matcha.
Golden Grade Matcha - A single-origin ceremonial grade matcha sourced from a specific Uji farm, offering a more defined, nuanced flavour profile for the discerning tea drinker.
Pearl Matcha - A premium sweetened matcha, perfectly balanced for those who prefer a ready-to-use option for lattes and everyday enjoyment.

Possible Health Benefits of Matcha*

*As per Harvard Health Publishing: https://www.health.harvard.edu/healthy-aging-and-longevity/matcha-a-look-at-possible-health-benefits

"Matcha contains an abundance of antioxidants (including polyphenols such as catechins) and phytochemicals (such as chlorophyll and quercetin). These substances may have some positive effects on our health, particularly when they are consumed in foods that naturally contain them."

Here's what we know about some substances found in matcha:

A meta-analysis published in the European Journal of Nutrition found that antioxidants called catechins found in green tea help lower blood pressure and LDL cholesterol levels. Rutin, a bioflavonoid found in matcha, also contributes to these effects.
Polyphenols have anti-inflammatory effects.
The amino acid L-theanine, found in matcha, has been associated with improved concentration and alertness.
Antioxidants and polyphenols may help improve insulin sensitivity.

How to Choose the Right Matcha

Look at the colour

Authentic, high-quality matcha is a vivid, bright green. A yellow or olive tone indicates lower quality, improper shading, or older stock.

Check the origin

Uji, Japan is the gold standard for premium matcha. If the origin is not stated clearly, that is itself a signal.

Consider how you will use it

For drinking with water or a chasen (bamboo whisk), choose ceremonial grade. For lattes, smoothies, or baking, a premium or culinary grade works perfectly.

Avoid added fillers

Pure matcha contains one ingredient: stone-ground tencha leaves. Nothing else.

Buy fresh

Matcha oxidises over time. Purchase from a source with a clear harvest or packaging date, and consume within a few months of opening.

FAQs

Is matcha halal?

Pure matcha powder made from ground green tea leaves is considered halal, as it is a 100% plant-based product derived from Camellia sinensis with no animal-derived ingredients or alcohol involved in its production.

Can I drink matcha during Ramadan?

Yes. Matcha can be consumed during the non-fasting hours of Ramadan. It provides a source of calm energy and hydration, and many people find it a gentler alternative to coffee during suhoor or iftar.

How much matcha per day is safe?

Most health professionals consider one to two servings of matcha per day to be safe for healthy adults. One serving is typically 1 to 2 grams of matcha powder. Since matcha contains caffeine, those who are sensitive to caffeine, pregnant, or breastfeeding should consult a healthcare professional before consuming it regularly.

Does matcha expire?

Matcha does not spoil in the way food does, but it does degrade in quality over time. Exposure to air, light, heat, and moisture accelerates oxidation, which dulls the colour and flattens the flavour. Unopened matcha stored properly can last 12 months or more. Once opened, it is best consumed within one to two months for optimal taste and freshness. Always store it in an airtight container away from heat and light.

Is matcha available in UAE supermarkets?

Matcha is available in some specialty stores and larger supermarkets across Dubai and the UAE, but quality varies significantly. For genuine Uji-sourced ceremonial and premium grade matcha, AiCha offers direct delivery across Dubai and the UAE with free delivery on orders above AED 250. Also, AiCha's matcha is available at Scoop Wholefoods - The Springs Souk outlet.

Is matcha tea really healthy?

When consumed as pure, high-quality matcha, yes. The whole-leaf nature of matcha means you receive a far more concentrated source of antioxidants, amino acids, and other beneficial compounds compared to steeped green tea. That said, matcha should be part of a balanced diet and is not a substitute for medical advice or treatment.