Matcha as a source of natural antioxidants

From Garden to Cup — The Grand Story of Matcha Tea

 

Matcha is not just a fashionable drink. It is part of Japan’s cultural heritage, a complex agricultural product and a sought‑after ingredient of modern gastronomy. This guide will lead you through (almost) everything worth knowing about matcha — from the very first sprout to the emerald foam in your cup.

1 | What Matcha Is and Why We Love It

Matcha is a finely ground powder made from shaded green tea — tencha. The prepared drink forms a thick emerald foam, offers pronounced umami and a long sweet after‑taste. L‑theanine induces focused alertness, while catechins (especially EGCG) act as antioxidants. In short: matcha connects flavour, function and ritual.

2 | A Short but Colourful History

• 1191 — Zen monk Eisai brings tea‑plant seeds to Kyoto and writes the treatise Kissa Yōjōki (“Tea as Medicine and the Art of Long Life”).
• 15th–16th centuries — Sen no Rikyū shapes the tea ceremony chanoyu, with matcha at its heart.
• 19th century — Steam fixation is mechanised; both volume and consistency increase.
• 1990 → today — The world discovers matcha. Exports grow by double digits year‑on‑year and matcha spreads across the globe.

3 | How It Grows — Fields, Shade and Cultivars

3.1 Growing Regions

Region	Climate	Harvest Style
Uji (Kyoto)	cool valleys with morning mists	single spring harvest, hand + machine picking
Nishio (Aichi)	warm lowlands	two harvests, hand + machine picking
Shizuoka	mountain slopes with ocean breeze	two – three harvests, hand + machine picking
Kagoshima	sub‑tropical, volcanic soil	three – four harvests, high yields

Each region imprints a unique character on matcha: Uji is gently sweet, Nishio bright green, Kagoshima mineral, Shizuoka fresh and grassy.

3.2 Shading = More Umami

Three weeks before harvest the bushes are covered with netting. Shade is gradually increased to about ≈ 90 %. The plant responds by producing amino acids (mainly L‑theanine) and chlorophyll — exactly the molecules that turn matcha into a green “super‑powder.”

3.3 Cultivars

• Yabukita — the all‑rounder; 70 % of plantings, balanced taste.
• Saemidori — vivid emerald tone, very rich in L‑theanine; ideal for ceremonial grade.
• Okumidori — late sprouting; suitable for summer harvests.

3.4 How We Do It at Matcha Tea 

• Approx. 8 purchases a year — to keep tea fresh.
• Regular testing — every batch is analysed for pesticides, yeasts, moulds and heavy metals.
• Japan only — we buy exclusively original Japanese tea and since 2024 we manage 20 ha of tea fields.
• Air freight — import is only by air to preserve quality.
• Award‑winning quality — Bio Matcha Tea Harmony has won the Product of the Year award on Heuréka.cz eight times in a row.
• Everything in stock — all items listed on this site are truly in stock with delivery within 2 days.
• Various Matcha Tea types — we cater to everyone from casual drinkers to tea gourmets.

Type	Colour	Taste	Usage	Catechins	Amino acids	Energy	Harvest (flush)	Prefecture	Certification
Chef – B+		pronounced astringency	matcha for food & home cooking	★★★★☆	★★☆☆☆	★★☆☆☆☆	3rd flush	Shizuoka, Japan	BIO
Harmony, MINI, Charger – B++		mild with a hint of astringency	everyday drinking, also suitable as ingredient	★★★★★	★★★☆☆	★★★☆☆☆	1st + 2nd flush	Aichi + Shizuoka, Japan	BIO
Imperial – A+		mild, balanced	excellent matcha for drinking	★★★★☆	★★★★☆	★★★★☆☆	1st flush	Aichi, Japan	BIO
Premium/Ceremony – A++		mild	drinking & traditional preparation	★★★★☆	★★★★★	★★★★★☆	1st flush	Aichi, Japan	BIO
Delicacy – A+++		gently sweet, top quality	drinking & traditional preparation	★★★★☆	★★★★★	★★★★★★	1st flush	Kagoshima, Japan	BIO

 

4 | Harvest Calendar: Four Harvests, Spring is King

Harvest	Typical Date	Share of Annual Tencha	Flavour Profile
Ichibancha	end of April / May	≈ 65 %	highest umami, ceremonial quality
Nibancha	end of June – July	≈ 25 %	culinary grade, stable colour
Sanbancha	August	≈ 8 %	ingredient grade, slight bitterness
Yonbancha	September – October (south only)	remainder	low price, blends / compost

The Hachijū‑hachiya (“88th day of spring”) is the legendary date when the most delicious leaf is picked. Lots from this day are among the most prized.

5 | Processing: 120 Minutes to Perfection

1. Picking — hand “scissors” for premium matcha, otherwise double‑blade machine.
2. Steam fixation — 20 – 30 s of saturated steam stops oxidation.
3. Drying — hot‑air tunnel at 90 °C.
4. Sorting — separation of leaf (tencha), veins and stems.
5. Final drying — infra‑red belt kiln → 5 % moisture.
6. Packing — 20 kg protective nitrogen‑flushed bags.

6 | Aging & Storage of tencha: Kuradashi vs. Freezing

Mode	Temperature	Duration	Impact on Matcha
Kuradashi	0–5 °C, 65 % RH	3–6 months	sweeter, “rounded” profile, slight colour loss
Deep freezing	−20 °C, vacuum / nitrogen	≈ 24 months	colour & vitamins preserved almost unchanged

Short logistics → kuradashi

Long contracts → freezing.

7 | From Leaf to Powder — Milling

• Traditional granite mills ishi usu grind ≈ 30 kg / day; particle size ≈ 8 µm; temperature never exceeds 28 °C.
• Industrial “jet mills” process hundreds of kilos per hour, but slightly reduce aroma.
• High shear speed oxidises chlorophyll.