The raw tea leaves used to make matcha are called "tencha." Freshly picked leaves are steamed and dried, becoming "aratencha." These leaves are then finely chopped, with the soft, flavorful leaf pulp carefully separated. This refined form, known as "tencha finished tea," is then ground into matcha using a traditional stone mill.

A defining characteristic of matcha is its cultivation method, known as cover cultivation. During this process, tea plants are shaded with a special cloth, such as cheesecloth, for a set period to block sunlight. Normally, when tea leaves are exposed to sunlight, the amino acid theanine—responsible for umami—is converted into catechin, which contributes to bitterness and astringency. By limiting sunlight, this transformation is minimized, preserving the theanine and enhancing the tea’s rich, savory flavor. The result is dark green, tender leaves with a naturally sweet and umami-rich taste. When stone-ground, these premium leaves become high-quality matcha.

Unlike other green teas, matcha is consumed in its entirety, as the whole tea leaves are ground into a fine powder rather than being steeped as an extract. This means you benefit from all of the tea’s original nutrients, including both soluble and insoluble components. In recent years, matcha has gained global recognition as a "superfood," standing alongside chia seeds, acai, and quinoa for its rich nutritional profile and health benefits.