Although green tea and matcha both come from the same plant — Camellia sinensis — it's the way they're grown, harvested and processed that sets them apart.

With matcha, tea plants are shaded from around three weeks before harvesting by covering them with bamboo or black netting. This boosts chlorophyll and L-theanine, giving it that vibrant green color and naturally sweet, umami flavor.

After harvest, the youngest and most tender leaves are chosen for matcha. ( that is why we believe that first harvest spring blend matcha is so delicious) They are lightly steamed to lock in their nutrients and colour, and then air-dried, de-veined and de-stemmed to become"tencha."

De-veined and de-stemmed, the tencha is slowly ground into an exceedingly fine, silky powder — matcha. Unlike when you brew regular green tea, where you steep and then discard the leaves, with matcha you're drinking the entire leaf powdered, so you get more antioxidants and a natural energy boost.

It is worth noting that not all "matcha" green powders are the real deal. Some cheaper varieties are actually ground green tea — which is usually duller in color and more bitter in taste.

These are more often used to color desserts and drinks rather than for traditional tea ceremonies or premium brews. Always check origin, processing method, and whether it is ceremonial or culinary grade when buying matcha.

In summary:

• Matcha is shade grown last weeks before harvesting to increase L-theanine ( this process makes it different to green tea )

• Youngest leaves are only selected

• Than air dried, de-veined and de-stemmed to become tencha ( no tencha no matcha )

• Tencha than is slowly ground until it becomes matcha

How to tell and what to look out for:

Origin:

True matcha primarily comes from Japan — namely the regions like Uji,Kyoto , Nishio, or Kagoshima — in which centuries-long tradition of cultivation and preparation has been perfected.

If it's a matcha from outside of Japan (specifically from the country of China or elsewhere), chances are good that it's not made to the same traditional quality. That isn't always a bad thing, but it often reflects a quality difference.

Processing method:

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.

In contrast, powdered green tea is normally made by merely grinding whole leaves — stems included — creating a more bitter, astringent taste and a flat, yellowish-green appearance.

Ceremonial vs Culinary grade:

Matcha ceremonial grade is of supreme quality, kept for traditional making (water only and whisk). It has a bright green colour, silky texture, sweet flavour but not sugary, mellow taste and delicate fragrance. It's made from the youngest and most delicate leaves with utmost care.

Culinary matcha grade is indeed actual matcha, but it's made from leaves that are a little older and a bit stronger and a bit more bitter — designed to hold up to its flavor when mixed into lattes, smoothies, or recipes. It's great for cooking and baking.

So, when you're buying matcha, always look beyond the label with only "matcha" printed on it. Check where it's grown, how it's prepared, and whether it's ceremonial or culinary grade — especially if you plan to drink it straight, not just bake with it.

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.