The matcha category has undergone a significant transformation in recent years. From being a product associated almost exclusively with the Japanese market, it has come to occupy a strategic place in the offerings of specialised tea businesses, premium brands and professional projects linked to catering and beverage innovation.
This growth has significantly raised the bar for the sector. Today, factors such as origin, traceability, sensory consistency and reliability of production processes have become determining criteria. In this context, China is establishing itself as an emerging source with a real capacity to offer high-quality matcha teas aimed at the professional market.
Our Chinese Matcha from Guizhou, grown in the mountains of Anshun, is an example of this evolution. A high mountain terroir, combined with precise production techniques and solid technical knowledge, results in an elegant, consistent product that is fully aligned with the standards demanded by the professional channel.
* Organic Chinese ceremonial matcha available for wholesale purchase in our Alveus B2B online shop.
Guizhou: A key region for organic ceremonial matcha
Located in south-western China, Guizhou province is notable for its mountainous terrain, high altitude and stable subtropical climate. In the Anshun area (a city belonging to Guizhou), the tea gardens are located between 1,000 and 1,250 metres above sea level, an altitude that is particularly favourable for the production of high-quality green teas and matchas with a refined profile.
The combination of frequent fog, diffused light and mild temperatures throughout most of the year slows down the growth of the leaves, promoting a greater accumulation of amino acids and chlorophyll.
These natural conditions largely reproduce the effects sought through artificial shading in other matcha-producing regions. In addition, the temperature difference between day and night helps to fix fresh aromas and preserve a balanced plant structure, which is key to obtaining a smooth matcha with no harshness and a well-defined umami profile.
Tradition and innovation in tea cultivation in Anshun
The history of tea cultivation in Guizhou dates back several centuries, as with the vast majority of teas of Chinese origin, with documented references placing its production as far back as the Ming dynasty. However, it is in recent decades that the region has undergone a decisive evolution, moving towards the production of green teas with higher added value and quality.
In this context, tea gardens such as Yu Tea Garden, where our Chinese matcha tea is grown, combine traditional know-how with sustainable agricultural practices and rigorous control of the environment.
The adoption of modern methods, specially adapted to the production of tencha and matcha, allows high standards of hygiene and traceability to be maintained. The result is a production model that preserves the identity of Chinese tea while responding to the technical and qualitative demands of today’s professional market.
The Zhong Cha 108 cultivar, the basis for a balanced profile
Guizhou Chinese Matcha is made from the Zhong Cha 108 cultivar, a variety selected for its agronomic stability, high chlorophyll content and excellent adaptation to high mountain growing conditions.
This cultivar produces young, uniform leaves with a structure ideal for tencha production.
In the cup, this translates into clean, predominantly vegetal aromatic profiles with a well-integrated natural sweetness. For professionals, these characteristics guarantee a consistent and reliable matcha, with good repeatability between batches and stable performance.
From the field to tencha: a carefully controlled process
The quality of our organic ceremonial matcha is determined long before the grinding stage.
After the matcha is harvested at the optimal moment of leaf development, the plant material undergoes gentle steam fixation. This phase is essential to stop enzymatic oxidation and preserve both the green colour and the vegetal profile of the tea.
The leaves are then dried at a low temperature and undergo a mechanical and manual selection process in which stems and fibrous parts are removed. The result is a clean, homogeneous tencha with a fine structure suitable for grinding.
The quality of this tencha is crucial, as it forms the essential technical basis for obtaining a stable matcha with high sensory value.
From Tencha to Chinese Matcha: fine grinding and guaranteed quality
Grinding is one of the most decisive stages in the final quality of matcha. In this process, tencha is transformed into powder by ball milling, a high-precision mechanical pulverisation system that ensures uniformity, fineness and sensory stability.
During grinding, several critical parameters are carefully controlled:
- Tencha moisture content: maintained between 3 and 4% to prevent clumping and preserve freshness.
- Temperature: strictly regulated between 35 and 40°C to prevent colour darkening or loss of aroma.
- Process duration: grinding takes approximately 4 hours, allowing for homogeneous micronisation without compromising quality.
Thanks to this rigorous control, an extremely fine, aromatic and stable matcha powder is obtained, with a characteristic vibrant green colour and a balanced sensory profile.
Once grinding is complete, the matcha is packaged immediately, minimising oxidation and ensuring that each batch retains its optimal properties until use.
Discover all the steps involved in the production and preparation of matcha in this post on our blog.
Sensory profile of Organic Ceremonial Matcha from China
From an organoleptic point of view, Guizhou Organic Ceremonial Matcha from China is distinguished by its balance and elegance, offering a refined and versatile experience:
- Colour: intense, bright and uniform green.
- Texture: silky, fine and smooth.
- Aroma: fresh, vegetal and clean, with delicate notes.
- Flavour: umami present and well integrated, with a harmonious profile.
- Finish: smooth, persistent and pleasant.
These characteristics make this matcha a high-level professional benchmark, ideal for businesses looking for an organic ceremonial matcha with consistency, versatility and high sensory standards.
A premium alternative to traditional shaded matchas
Guizhou Chinese Matcha takes advantage of the region’s exceptional natural conditions to develop a sensory profile comparable to that of artificially shaded matchas.
Likewise, the shorter growth cycle of the plants contributes to a low aluminium content, a factor that is increasingly valued by both industry professionals and consumers who are conscious of food quality and safety.
This combination of origin, process and safety makes this matcha a reliable and distinctive benchmark for premium projects and professional applications.
Recommended preparation of Organic Ceremonial Matcha from China
To obtain the maximum sensory enjoyment from Organic Chinese Ceremonial Matcha, we suggest the following preparation guide:
- Amount of matcha: 2-3 g (approximately 1-1.5 teaspoons).
- Amount and temperature of water: 60-80 ml, at a temperature of 70-80°C.
Preparation instructions:
- Preheat the bowl with hot water and then remove the water to maintain the optimal temperature of the container.
- Add the recommended amount of matcha (2–3 g) directly into the bowl.
- Carefully pour in the hot water.
- Use a chasen to mix quickly until a fine, uniform and stable foam is achieved, ensuring the maximum aromatic and sensory expression of the matcha.
Professional applications of Chinese Matcha
Although not of Japanese origin, Organic Ceremonial Matcha from China offers a premium quality comparable to traditional matchas, making it a reliable reference for professionals.
Its sensory and chromatic stability makes it particularly versatile and suitable for a variety of applications:
- Ceremonial preparations: ideal for tasting in bowls, preserving its colour and aroma.
- Modern beverages: matcha lattes, iced matcha, smoothies or cocktails, with consistent results and attractive presentation.
- Gastronomy and pastry: premium pastries, chocolates, ice creams and mousses, maintaining aroma, colour and umami even after cooking or refrigeration processes.
- Product development: ready-to-drink beverages, supplements and creative preparations for gourmet concepts and specialised brands.
A premium reference for professionals
Organic Ceremonial Matcha from China represents a strategic opportunity for businesses and professionals in the tea sector looking to innovate with high-quality products.
Its combination of carefully selected origin, controlled processes and adaptability to different applications makes it a reliable premium ingredient, capable of enriching tea lists, gastronomic menus and product developments, enhancing the end customer’s experience without compromising excellence or consistency.
