Why Matcha Is So Green: The Science Behind the Color

Matcha’s vibrant green color is one of the main reasons it stands out from other teas. From lattes to desserts, its bold shade instantly catches the eye. But this color isn’t just about appearance — it’s the result of specific growing techniques, plant chemistry, and careful processing that work together to create matcha’s signature look and flavor.

Shade-Growing: The Key to Matcha’s Color

Unlike regular green tea, matcha is made from tea plants that are grown in the shade for about three to four weeks before harvest. Farmers use covers to limit direct sunlight, which changes how the plant grows.

When sunlight is reduced, the plant produces extra chlorophyll to absorb as much light as possible. Chlorophyll is the pigment responsible for photosynthesis, and it’s what gives matcha its deep, vivid green color.

How Chlorophyll Affects Flavor and Quality

Higher chlorophyll levels don’t just change the color — they also influence taste. Chlorophyll-rich leaves tend to be:

• Less bitter
• More umami-rich
• Smoother and creamier when whisked

This is why high-quality matcha often tastes mild and balanced, while dull-colored matcha can taste sharper or more bitter.

The Role of Amino Acids

Shading the tea plants also increases the production of amino acids, especially L-theanine. These amino acids help balance bitterness and enhance sweetness. They also protect chlorophyll from breaking down too quickly, helping the leaves maintain their bright green color even after processing.

Matcha with higher amino acid content usually appears brighter and fresher, while lower-quality matcha may look darker or yellowish.

Harvesting the Youngest Leaves

For premium matcha, farmers carefully select the youngest tea leaves, which are naturally higher in chlorophyll and nutrients. Older leaves contain more tannins, which can dull both flavor and color. Using young leaves ensures matcha stays vibrant and smooth.

Processing: Preserving the Green

After harvesting, the leaves are steamed to prevent oxidation. This step locks in the green color and stops the leaves from turning brown. The leaves are then dried and de-veined to create tencha, the base material for matcha.

Tencha is ground slowly using traditional stone mills. This slow grinding prevents heat buildup, which could otherwise damage chlorophyll and cause the powder to lose its brightness.

Why Some Matcha Loses Its Color

Matcha is sensitive to light, air, and heat. Over time, exposure to these elements can cause the green color to fade. This is why fresh matcha is often stored in airtight containers and kept away from sunlight.

Lower-quality matcha may appear:

• Dull green
• Yellowish
• Brown-tinged

These colors often indicate lower chlorophyll levels or improper storage.

Color as a Visual Quality Guide

While taste matters most, color is an important first clue. Bright green matcha usually suggests:

• Shade-grown leaves
• High chlorophyll and amino acid content
• Careful processing and freshness

That’s why chefs, tea enthusiasts, and matcha lovers often judge matcha by its color before even tasting it.

Matcha’s striking green color is the result of science, tradition, and patience. From shade-growing and amino acid development to gentle grinding and proper storage, every step helps preserve that vibrant hue. The next time you enjoy a cup of matcha, you’ll know that its beautiful color reflects the care and chemistry behind it.