Journey of Matcha: From Leaf to Powder

Growing the Leaves:

Matcha first starts in the shade, for at least 20-30 days before harvest. Tea plants are then covered to block 70-90% of the sunlight. This boosts chlorophyll and L-Theanine, giving matcha its umami flavor. 

Harvest Time and Tencha:

Only the youngest, most tender leaves are hand-picked. Early leaves are prized for their sweetness and smoothness! Before matcha, there’s tencha—a type of Japanese green tea that is primarily used as the raw foundation for matcha. Leaves are steamed, dried, and de-stemmed, but never rolled. This preserves the delicate flavor and prepares the leaves for stone grinding. 

Stone Mill Ritual:

Tencha is ground into a fine matcha powder with granite mills—just 30-40g per hour! This slow process protects nutrients and flavor from the heat.

Why it Matters:

Each step—from shade-growing to slow milling—shapes the flavor, texture, and health benefits of matcha. 

*Umami-rich from high L-Theanine

*Naturally sweet from young, shaded leaves

*Nutty or vegetal from cultivar and terroir

*Full-bodied or light-bodied depending on harvest and grade 

*Delicate astringency balanced by smooth texture

Now you know what you’re sipping! Check out our infographic on Instagram @ujicha.matcha

Social Medias:

Instagram: @ujicha.matcha

TikTok: @ujichamatcha

Snapchat: @ujichamatcha

Discord: https://discord.gg/jbhKEQUk