True matcha is made from "tencha," - and tencha is - steamed, de-stemmed, de-veined leaves that are then stone-ground into a very fine powder.

From Leaf to Tencha. How matcha becomes matcha (the full process):

1.Shade-growing (~3 weeks)

The tea plants are covered/shaded from sun to increase chlorophyll and L-theanine, which gives matcha its deep green color and mellow umami taste.

2. Harvest

Only the youngest, most tender top leaves are picked.

3.Steaming

The leaves are quickly steamed to stop oxidation, preserve the green color, and lock in nutrients. This is standard in Japanese green tea processing.

4.Cooling & Drying (Air-Drying)

After steaming, the leaves are air-dried, typically in machines like tencha-ro dryers.

This is the step where they begin becoming tencha in texture — flat, papery, and dry.

5.De-stemming and De-veining

The dry leaves are sorted, and the tough veins and stems are removed.

What remains is just the soft leaf blade — *this is now officially called tencha.

6.Stone Grinding

The tencha is slowly ground into fine powder.

This final powder is matcha.