Matcha 101
Matcha 101
What is Matcha?: Origins and Background
Matcha is a green tea made by grinding tencha (tea leaves that have been steamed and dried without rolling) into a powder using a stone mill or similar equipment. It differs from common sencha and other teas in its cultivation method and processing steps, and is consumed by drinking the powder itself. This definition is also explained by organizations such as the Japan Matcha Association.[^1]
Tea culture was established in Japan from the Kamakura period onward, and it is said that the tea brought from Song China by the Zen monk Eisai became its foundation. Cultivation developed in Uji, and the current tea ceremony culture was formed from the Muromachi period through the Azuchi-Momoyama period.[^2]
How Matcha is Made (Basics of Production)
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]
Characteristics of Good Matcha (Color, Aroma, Texture)
High-quality matcha has a vibrant deep green color, which indicates that the tea leaves were grown in the shade. Those with a yellowish tint or dullness tend to have lower freshness and quality. The depth of green reflects the balance of chlorophyll and amino acids (umami). The ideal aroma is a refined and rich fragrance called "ooi-ka" (covered aroma), while grassy or off-putting aromas are signs of low quality.[^4]
Delicious Matcha Comes from High-Quality Aracha Tencha
The main factors that create matcha's deliciousness are the method of fertilization, the method of shading, and the proper timing of tea picking. These are closely related to the production of amino acids (theanine), which are the umami components. Nitrogen supply through fertilizer forms the basis for theanine synthesis, and blocking sunlight (shading) suppresses the conversion of theanine to catechins, reducing bitterness and astringency. It is important to choose the harvest timing when umami and aroma are optimal; harvesting too early or too late will compromise the balance of taste and aroma. These agricultural controls form the foundation of high-quality matcha.
Ichibancha (First Harvest Tea)
This is tea made from the first tea leaves picked in the year, and is sometimes used synonymously with "shincha" (new tea). It is rich in nutrients that the tea plant accumulated during winter, and is said to have strong umami and sweetness derived from theanine, as well as a refreshing aroma. It is harvested in early spring (generally around April to May, though this varies by region) and tends to have the highest quality and price.[^5]
Nibancha (Second Harvest Tea)
This is tea made by picking the new shoots that grow on the tea plant after the first harvest. The picking period is approximately 40 to 50 days after the first harvest, in early summer (around June to July depending on the region). Nibancha has reduced theanine compared to ichibancha and relatively increased catechins, so it is characterized by more subdued umami and sweetness and more pronounced bitterness and astringency. Due to its price and taste profile, it is often distributed as everyday tea.[^6]
Akibancha (Autumn Harvest Tea)
This is tea made from tea leaves harvested in autumn (generally around September to October), using leaves that have grown through the autumn season as raw material. Shutobancha is sometimes treated as synonymous with sanbancha (third harvest) or yonbancha (fourth harvest), or is used as a collective term for later seasonal harvests. Shutobancha uses mature leaves as raw material, and the taste is often stronger with more pronounced astringency. It is often used for household consumption or as raw material for processing.[^7]
The Significance of Harvest Order
These terms indicate the order and season in which the tea leaves were picked; ichibancha is considered to have the richest flavor because it uses young leaves that have accumulated the most nutrients, while later bancha teas have different tastes and components due to differences in growth rate and leaf condition.
Matcha Grades and Common Misconceptions
Grade labels such as "ceremonial grade" and "culinary grade" are not internationally standardized specifications, but rather classifications based on each brand's or seller's own criteria. Just because a label says "ceremonial" does not necessarily mean it is high quality. It is important to evaluate quality based on the sensory characteristics of color, aroma, and taste.
As a general tendency, matcha considered premium often has strong sweetness and umami with less bitterness, and also has vibrant color and rich aroma. On the other hand, matcha for processing or in lower price ranges may have stronger bitterness and astringency, with less vibrancy in color and aroma.
It is necessary to understand that categorization by intended use is based on consumer convenience and is not necessarily a standard that implies a hierarchy of quality.
Inexpensive powdered teas are sometimes distributed as "matcha," and it is important to distinguish them from authentic matcha.
Professional Evaluation Criteria for Matcha
Professional tea masters evaluate matcha by combining the following sensory indicators.
Color tone: Vibrant green without dullness is highly rated. Those with strong yellowish tints receive lower ratings.
Aroma: Those with a clear and rich aroma (ooi-ka/covered aroma) are highly rated. Grassy or burnt odors result in lower ratings.
Taste: Rich umami (derived from theanine) should be felt, with bitterness and astringency well-balanced and restrained.
Particle size and texture: Fine and smooth powder is an evaluation point for professionals, and it also contributes to foaming and texture.
As an overall evaluation, these multiple sensory elements are integrated, and the manufacturing process and storage conditions are also taken into account.[^8]
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