Today, matcha tea holds a prominent place in the global premium tea industry. Its striking colour, versatility, and nutritional profile have made it a key product both in haute cuisine and in the offerings of speciality shops and teahouses.
But beyond its current popularity, matcha has a thousand-year-old history, a complex production process, and a market in constant evolution that requires technical knowledge and commercial expertise.
For professionals in the sector, gaining a deep understanding of matcha’s origin, grades, cultivation methods, and diverse applications is essential to making informed decisions and standing out with authority.
This essential guide to matcha tea has been designed as a rigorous and practical resource, covering everything from the origins of tea to the Japanese tradition of ceremonial matcha, while also addressing the growing role of China as a modern producer.
A read designed to help you master all the key aspects: from its artisanal production to its current uses and emerging trends in the professional channel.
What is matcha tea?
Matcha is a type of ultra-fine powdered green tea, made from Camellia sinensis leaves grown under shade, processed as Tencha, and slowly stone-milled until achieving a silky texture.
This method of consumption makes matcha one of the beverages richest in antioxidants, L-theanine, catechins, chlorophyll, and caffeine.
Visually, high-quality matcha is distinguished by its vibrant green colour, fresh vegetal aroma, and silky texture. Its umami flavour and functional properties have made it a key product both in haute cuisine and in the professional tea channel.
Origin of matcha, history and evolution
Although today it is almost exclusively associated with Japan, the origin of matcha lies in China during the Song dynasty (10th century), where the practice of grinding tea leaves to prepare a frothy drink was developed. This beverage was used in rituals and Buddhist practices.
It was the Japanese monk Eisai who, after studying in China, introduced this practice to Japan in the 12th century. Eisai linked powdered tea with Zen Buddhism, promoting its consumption to enhance mental clarity and physical well-being.
While in China this tradition of powdered tea faded with the rise of loose-leaf infusion, in Japan it was preserved, evolved, and refined until it became the core of one of its deepest cultural expressions: the tea ceremony (chanoyu). Discover more about this ceremony and other Japanese traditions in this post about Japanese teas.
For centuries, matcha was reserved for temples, monks, samurai, and intellectual elites, consolidating itself as a symbol of harmony, respect, and aesthetic perfection.
In the 20th century, with Japan’s opening and the globalisation of the tea market, matcha began to spread beyond its traditional context, first gaining ground in gourmet areas and later in fields such as health, creative gastronomy, and natural cosmetics.
Today, both Japan and China produce matcha, although with different approaches. Japan remains the reference point for ceremonial quality and artisanal methods, while China offers competitive options specially designed for the food industry, horeca channel, and functional blends.
This diversity of origins, uses, and qualities reflects the dynamic evolution of matcha.
Cultivation areas and production of matcha
The quality of matcha begins in the field, and not all producing regions offer the same conditions. Factors such as terroir, microclimate, farming practices, and tradition play a fundamental role in the final result.
Japan is the country that has taken matcha cultivation to its highest expression, although China has also emerged strongly in recent years, expanding the options available for different market segments.
Matcha production in Japan
- Uji (Kioto): Considered the birthplace of Japanese ceremonial matcha, Uji matcha combines centuries of tradition in cultivation and processing with an ideal natural environment: fertile soils, morning mists, and rivers that regulate humidity.
Its artisanal expertise makes this region the producer of some of the most prestigious ceremonial-grade matchas in the world.
- Nishio (Aichi): Known for its consistency and production capacity, Nishio integrates traditional techniques with larger-scale cultivation.
Its matchas are ideal both for premium products and for versatile lines destined for speciality shops and restaurants.
- Shizuoka and Kagoshima: Although better known for other teas such as sencha, these regions have increased their matcha production in recent decades, especially for export.
Their competitive advantage lies in volume and efficiency, without compromising quality standards.
Matcha production in China
- Zhejiang, Jiangxi, and other provinces: China, the historical birthplace of tea, has revived its matcha tradition, adapting it to current market demands. Today, it mainly produces culinary-grade matcha, with excellent value for money.
Its offerings are highly competitive for modern applications: from pastries and ice cream to plant-based beverages, smoothies, and functional supplements.
How is matcha produced?
The making of matcha is a meticulous process that combines agricultural technique, sensory expertise, and a deep artisanal tradition.
Stages of the matcha production process
1. Shading
Between 20 and 30 days before harvest, tea bushes are covered with special nets (traditionally bamboo, though nowadays also synthetic fabrics) that block 70% to 90% of sunlight.
This reduction in light slows photosynthesis, which increases chlorophyll, caffeine, and especially L-theanine. This amino acid gives matcha its characteristic umami flavour and, in combination with caffeine, promotes a calm alertness and sustained concentration.
2. Harvesting
Leaf selection is a key step in the quality of matcha. Only the youngest and most tender shoots are harvested, as they contain the tea’s most valuable compounds. Two types of harvest can take place:
- Hand-picking: Mainly used for the production of high-end or ceremonial matchas, preserving the integrity of the leaves and ensuring maximum quality.
Mechanical harvesting: In larger-scale productions or matcha intended for culinary and commercial uses, special machines are employed to collect the shoots without damaging them, maintaining an adequate quality standard.
3. Steaming
Once picked, the leaves are quickly steamed (15–30 seconds). This halts enzymatic oxidation and preserves the bright green colour.
Unlike sencha, which is rolled after steaming, leaves for matcha are kept flat to maintain their structure.
4. Drying without rolling
After steaming, the leaves are carefully dried without rolling. This controlled process of temperature and ventilation preserves the green colour, amino acids, and aromas.
This is how Tencha is obtained, the essential base for producing quality matcha.
5. Destemming and sorting
Before milling, the leaves are carefully selected and stems, veins, and imperfections are removed by hand.
This ensures that only the finest, most uniform leaf material reaches the mills, guaranteeing silky texture, consistent colour, and maximum concentration of compounds.
6. Slow stone milling
The final and most critical step in producing matcha is milling the Tencha.
To preserve colour, aroma, flavour, and nutritional properties, granite stone mills are used, rotating very slowly, about 30 revolutions per minute. This slow pace prevents overheating and maintains the tea’s qualities.
This artisanal process produces only 30–40 grams per hour, resulting in an ultra-fine powder, silky and bright jade green.
Unique characteristics and sensory profile of matcha
Matcha stands out thanks to a combination of qualities that make it especially valuable for tea professionals:
- Consumption of the whole leaf: Allows full use of nutrients, antioxidants, and amino acids.
- High concentration of L-theanine: Modulates caffeine, providing mental clarity without jitters.
- Intense jade-green colour: A sign of freshness, proper shading, and precise milling.
- Ultra-fine texture: Essential for even dissolution and a silky sensory experience.
- Umami flavour and vegetal aroma: Sweet, fresh, and slightly creamy, without excessive bitterness.
- Versatility: Suitable for both traditional ceremonies and for creative gastronomic applications.
- Perishability: Requires proper storage to preserve quality and freshness.
This sensory profile makes matcha a premium product, appreciated both for its taste experience and its functional benefits, offering professionals multiple opportunities for use and differentiation in the market.
Types and grades of matcha
In the professional channel, knowing the different grades of matcha is essential, as they determine its use, price, and application potential:
Japanese ceremonial matcha
This high-quality matcha is intended for the tea ceremony and direct consumption.
It features ultra-fine milling, an intense jade-green colour, and a deep, balanced umami flavour. It generally comes from renowned regions such as Uji or Nishio, ensuring superior quality.
https://b2b.alveus.eu/es/te/matcha/matcha-ceremonial-de-japon-hisui-bio-ref-89108.html
In a ceremonial context, two types are distinguished:
- Ceremonial Matcha Usucha (thin tea): More diluted, with a light froth and delicate flavour.
- Ceremonial Matcha Koicha (thick tea): With a higher concentration of matcha, dense texture, and more intense flavour.
Premium matcha
Ideal for gourmet beverages, matcha lattes, cocktails, and gastronomic experiences.
This grade maintains good texture and colour, with a pleasant flavour, and is more affordable than the ceremonial grade.
Culinary matcha
Specifically designed for pastries, ice creams, smoothies, and shakes. It has a more robust, slightly bitter profile, with coarser milling and less intense colour. It offers good value for money for versatile applications.
When selecting the right matcha for your business, it’s crucial to verify origin, freshness, milling date, and storage conditions, ensuring consistency and maximum customer satisfaction.
Trends and creative blends with matcha
Matcha has evolved from being a traditional Japanese tea to becoming a star ingredient worldwide. Its healthy profile, vibrant aesthetics, and cultural background have positioned it in diverse sectors such as gastronomy, mixology, functional nutrition, and even natural cosmetics.
Matcha blends and popular mixes
One of the most dynamic ways to consume matcha today is through tea blends that combine tradition with innovation:
- Matcha + genmaicha: Mild and toasty, perfect for beginners.
https://b2b.alveus.eu/en/tea/.html?cat=91 - Matcha + chai: Spiced and warming, highly demanded in winter.
- Matcha + tropical fruits or berries: Refreshing and colourful, ideal in iced teas or to-go drinks.
- Matcha + functional herbs (mint, turmeric, ashwagandha): Attractive for the wellness and conscious nutrition segment.
Professional uses and matcha-based products
Matcha is increasingly used in proposals that combine innovation, functionality, and aesthetics:
- Specialty beverages: From plant-based matcha lattes to signature cocktails. Check out our post on how to prepare a matcha latte and discover techniques and combinations that work in the professional channel.
- Pastry and fine baking: Matcha adds colour, flavour, and value to products such as brownies, cheesecakes, mochi, or artisanal ice creams.
- Functional foods: Smoothies, energy bars, and supplements, thanks to its antioxidant and stimulating profile. In this post you’ll find an example of a healthy breakfast recipe with matcha.
- Retail and horeca channel: Preparation kits and ready-to-drink products that enhance the perception of innovation and wellness.
As a result, matcha is no longer limited to the tea ceremony; it has become a versatile, modern product with enormous innovation potential for the professional channel.
Culture, customs, and rituals of matcha
Matcha is not just a tea; it is a sensory experience that reflects centuries of Japanese tradition. In the tea ceremony (chanoyu), every gesture is designed to highlight the qualities of the leaf: its colour, texture, and aroma.
This precision and attention to detail are values that professionals in the sector can apply to their own work, whether in specialised tastings, training, or premium presentations.
Matcha utensils
Matcha utensils are just as important as the tea leaf itself:
Chawan
A bowl used to prepare and serve matcha, influencing both the whisking technique and the visual appreciation of the tea.
Chasen
A bamboo whisk that creates the characteristic froth of properly prepared matcha.
Chashaku
A bamboo spoon used to measure the exact amount of matcha to serve.
Natsume y chaki
Containers for storing powdered tea, protecting it from humidity and light.
Explore our section dedicated to specialised utensils for matcha preparation.
Beyond the traditional ceremony, matcha is also associated with moments of contemplation and mindfulness, where preparation and consumption invite focus and calm. In professional practice, these values are reflected in attention to quality, presentation, and the overall service experience.
Even outside Japan, these practices help reinforce matcha’s identity as a premium, differentiated product within the professional tea market.
Matcha as a strategic opportunity
Beyond its origin and cultural dimension, matcha has established itself as a versatile, high-value product in the professional channel.
Its ability to combine tradition, sensory quality, and innovative applications makes it a strategic choice for those seeking to differentiate their offerings—whether in gastronomy, horeca, retail, or wellness sectors.
Understanding the grades of matcha, the different types, their origins, and rituals not only allows for better appreciation of this tea but also helps position it solidly and coherently within a rapidly expanding market.
