What is matcha made of? Exploring the Unique Ingredients and Process

December 11, 2025 •

3 min read

Did you know that while matcha is a type of green tea, it is produced in a completely different way, with unique cultivation and processing techniques? Understanding what is matcha made of goes beyond knowing it comes from the Camellia sinensis plant, and reveals why its flavor profile and health benefits are so distinct.

Quick Summary

Matcha is a finely ground powder made from specially shade-grown green tea leaves called tencha. The leaves are steamed, de-stemmed, and de-veined before being milled into a vibrant, nutrient-rich powder with a unique flavor profile.

Key Points

Single Ingredient: Matcha is made from the leaves of the Camellia sinensis tea plant, the same source as all green teas.
Shade-Grown Leaves: Unlike regular green tea, matcha leaves are shade-grown for several weeks before harvest, which increases chlorophyll and L-theanine content.
Leaves Become Tencha: After harvesting, steaming, and drying, the leaves are de-stemmed and de-veined to create tencha, the precursor to matcha powder.
Finely Milled Powder: Tencha is ground into a superfine powder using special stone mills, a slow process that preserves flavor and nutrients.
Ceremonial vs. Culinary Grade: Matcha quality varies by grade, determined by leaf age and harvest time. Ceremonial grade uses younger leaves for a smoother taste, while culinary uses older leaves for a bolder flavor in recipes.
Whole Leaf Consumption: When drinking matcha, you consume the entire tea leaf, not just the water infused with it, resulting in a more concentrated dose of its properties.

The Core Ingredient: The Camellia Sinensis Plant

At its most fundamental level, the core ingredient of matcha is the leaf from the Camellia sinensis plant, the same species that produces all true teas, including black tea, oolong, and regular green tea. However, the journey from tea leaf to matcha powder is what makes this beverage so unique. The difference lies not in the plant itself, but in the meticulous and labor-intensive processes of cultivation and production that follow.

The Unique Cultivation Process: Shade-Growing

What truly distinguishes the leaves used for matcha is the practice of shade-growing. For approximately 20 to 30 days before harvest, tea bushes destined for matcha are covered with bamboo mats or netting to block out sunlight.

Why Shade-Growing is a Critical Step

This deliberate lack of sunlight triggers several crucial physiological changes within the tea plant:

It boosts the production of chlorophyll, which gives matcha its vibrant, electric green color.
It increases the concentration of amino acids, particularly L-theanine, which contributes to matcha's signature smooth, umami flavor and its calming yet alert effect.
It alters the balance of catechins, reducing the leaves' bitterness compared to traditionally sun-grown green tea.

From Leaf to Powder: The Tencha Transformation

Following the shade-growing period, the leaves are harvested. The highest quality matcha comes from the youngest, most tender leaves, often from the first harvest of the year. The leaves then undergo a series of specialized processing steps before they become the final product. The pure, unground leaves after this stage are known as tencha.

Key Steps in Matcha Production

Steaming: Shortly after harvest, the leaves are steamed to prevent oxidation. This steaming process locks in the vibrant green color and fresh flavor.
Drying: The steamed leaves are then dried, often using large-scale equipment to ensure uniform dryness.
Separating: The dried leaves are stripped of their stems and veins, leaving behind only the soft, pure leaf material, which is the tencha. This step is critical for ensuring a smooth, non-gritty texture in the final powder.
Grinding: The tencha leaves are slowly ground in traditional stone mills into a superfine powder. This slow grinding process prevents heat buildup that could damage the delicate flavor and nutrients. It can take up to an hour to grind just a small amount of high-quality matcha.

Matcha Grades: A Look at the Variations

Matcha is not a one-size-fits-all product. Different grades exist, categorized primarily by the age of the leaves and the part of the plant used. The grade dictates its best use, with higher-grade options reserved for drinking straight, and lower-grade options suited for culinary applications.


Feature	Ceremonial Grade Matcha	Culinary Grade Matcha
Leaf Age	Made from the youngest, most tender leaves from the first harvest.	Made from older leaves, often from second or later harvests.
Color	A bright, vibrant, emerald green.	A more subdued, sometimes yellowish, shade of green.
Flavor	Smooth, delicate, sweet, and rich with a pronounced umami taste.	Bolder, more astringent, and slightly bitter. Designed to stand out when mixed with other ingredients.
Texture	Exceptionally fine and silky, similar to talcum powder.	A coarser, slightly grainier texture.
Best Uses	Traditionally consumed on its own, whisked with hot water, to be savored for its pure flavor.	Ideal for cooking, baking, lattes, and smoothies where it will be mixed with other ingredients.

What is Matcha Made Of?: The Final Conclusion

To answer the question of what is matcha made of, one must look beyond the initial source and consider the entire journey. Matcha is made from finely ground, shade-grown Camellia sinensis leaves that have been carefully steamed and de-stemmed to create a vibrant, nutrient-rich powder. This unique process, from the weeks spent in the shade to the slow stone-grinding, elevates matcha into a category all its own, offering a distinct and concentrated experience compared to other teas. Whether enjoying a pure, ceremonial-grade cup or baking with a bolder culinary variety, the essence of matcha lies in its single, meticulously crafted ingredient. For more detailed information on the health benefits of its rich polyphenol and antioxidant content, see the review from the academic journal Molecules.

Frequently Asked Questions

Matcha is made from shade-grown, stone-ground whole green tea leaves, whereas regular green tea involves steeping and discarding the leaves. The special cultivation process for matcha boosts its chlorophyll, L-theanine, and antioxidant content.

While matcha is ground green tea leaves, it undergoes a specific cultivation and processing method that sets it apart. The leaves are shade-grown, steamed, and de-stemmed before being stone-ground into a fine powder known as tencha.

L-theanine is an amino acid naturally found in green tea, but its levels are significantly higher in matcha due to the shade-growing process. It promotes a state of calm and focus, balancing the stimulating effects of caffeine.

High-quality ceremonial matcha is expensive due to its labor-intensive production. It is made from the youngest, hand-picked leaves of the first harvest, and the leaves must be carefully shade-grown and slowly stone-ground, resulting in a superior product.

Tencha is the name for the processed green tea leaves, with stems and veins removed, before they are ground into matcha powder. It is the core raw material for matcha.

The primary grades of matcha are ceremonial, premium, and culinary. Ceremonial is the highest grade, used for traditional sipping, while culinary is a bolder, more robust grade best suited for cooking and mixing.

No, regular green tea powder lacks the specific flavor, vibrant color, and nutritional profile of true matcha. It often has a much more bitter, grassy flavor and a coarser texture because it does not undergo the shade-growing and de-stemming process.