Leaves for matcha are grown using a method called ooi-shita saibai (shaded cultivation), where sunlight is blocked before harvesting, increasing chlorophyll and amino acids (umami components), resulting in a vibrant green color and deep umami flavor. After harvesting, the tea leaves are steamed to stop oxidation and then dried. After drying, the stems and leaf veins are removed, and this becomes tencha. Tencha is traditionally ground with a stone mill to produce an extremely fine matcha powder.[^3]

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