Many people notice something right away.
Matcha can be expensive.
A small tin of matcha may cost more than other teas.
Why is that?
The answer is simple.
Matcha takes a lot of work to grow and make.
If you are new to matcha, you can first read our guide explaining what matcha is.
Matcha Plants Are Grown in the Shade
Before harvest, matcha plants are covered.
Farmers place large cloths or nets over the tea fields.
This blocks sunlight.
The plants grow in the shade for about three weeks.
This process is important.
It helps the leaves produce more chlorophyll and amino acids.
This is what gives matcha its bright green color and smooth taste.
If you want to learn more about this process, you can read our article explaining why matcha is green.
Only Certain Leaves Are Used
Not every tea leaf becomes matcha.
High quality matcha uses the youngest leaves.
These leaves are softer and richer in flavor.
Older leaves are usually used for lower grade teas.
Because only certain leaves are used, the supply of good matcha is limited.
Matcha Is Made Slowly
After harvest, the leaves are processed into something called tencha.
Tencha leaves are dried and prepared for grinding.
Then the leaves are ground into powder using stone mills.
This step is very slow.
A traditional stone mill may produce only about 30 to 40 grams of matcha per hour.
That is less than one small tin.
Because grinding is slow, matcha production takes time.
Matcha Farming Requires Skill
Growing matcha is not simple farming.
Farmers must know:
- when to shade the plants
- when to harvest the leaves
- how to process the tea correctly
These skills have been passed down for many generations.
Many matcha farms in Japan have been growing tea for hundreds of years.
Not All Matcha Is the Same
There are different grades of matcha.
Some matcha is used for cooking.
Some matcha is used for drinking.
The highest quality is often called ceremonial matcha.
Ceremonial matcha uses the youngest leaves and careful processing.
If you want to understand the difference, you can read our guide on ceremonial vs culinary matcha.
Matcha Is Also Limited
Good matcha farms produce only a limited amount each year.
Harvest happens only once per year for the best leaves.
Because supply is limited, high quality matcha can become more expensive.
Quality Makes a Big Difference
Good matcha should be:
- bright green
- smooth
- slightly sweet
- rich in umami
Lower quality matcha can taste bitter or dull.
Many people try matcha for the first time with low quality powder.
But high quality matcha tastes very different.
If you want to try making matcha at home, you can read our guide on how to make matcha.
Try Authentic Matcha
High quality matcha should be vibrant green and smooth.
At Ujiha, we bring small batches of matcha from a partner farm in Uji, Japan.
Our matcha is stone-milled in Japan and imported fresh in small batches.
You can explore our matcha here
https://ujiha.au