Making Matcha (step by step) - Spring Harvest

Summary

Join Michele Frederick of Matcha Konomi in Kyoto as she reveals the traditional process behind premium Japanese matcha. From springtime shading that boosts chlorophyll to the delicate first harvest, the video follows leaves through steaming, air-drying, and meticulous removal of stems and veins to produce tencha. Watch master blenders and stone-millers work in climate-controlled rooms to grind tiny batches into vibrant micron-sized powder. Emphasizing hand-picking, on-demand grinding, and careful storage, the tour explains why first-harvest, shade-grown matcha is prized for flavor and freshness. A behind-the-scenes celebration of craft, patience, and authentic Japanese tea tradition.

Takeaways

• 😀 The process of making matcha begins with shading the tea leaves before harvest to increase chlorophyll production and enhance the beneficial components of the tea.
• 🌱 Shading occurs for about three weeks in spring to protect young tea leaves and improve the quality of matcha.
• 🍃 The tea harvest starts in early May when new leaves are ready, typically 10 days later than unshaded tea plants.
• 💯 The highest quality matcha comes from the first harvest of the year, and Matcha Konomi exclusively uses first harvest leaves.
• 🔬 After picking, the leaves undergo steaming to halt oxidation and preserve their green color, a process requiring precision and years of experience.
• 🌬️ The steamed leaves are dried using air blowers to reduce moisture, resulting in a semi-processed product called Aracha.
• 🛠️ The semi-processed leaves are carefully packaged and stored at low temperatures until ready for processing into matcha.
• ⛩️ Historically, matcha was stored in temples or on mountains to maintain freshness and was a luxury product for the wealthy and powerful.
• ⚙️ The semi-processed leaves are ground into Tencha by removing stems, veins, and old leaves, ensuring only soft tissue remains.
• 🌿 The Tencha is ground into matcha using traditional stone mills, which are maintained by skilled professionals to preserve quality.
• 📦 Freshly ground matcha is packed and shipped regularly to ensure customers receive fresh product year-round, even though the harvest happens only once annually.

Q & A

What is the first step in making matcha?

The first step is shading the tea leaves before the harvest. In spring, around mid-April, the tea plants are covered to reduce sunlight, which helps the leaves produce more chlorophyll.

Why is shading important for matcha production?

Shading softens the spring sunlight on the young leaves, protecting them and encouraging the production of chlorophyll, which is essential for high-quality matcha. It also boosts beneficial components in the tea.

How long does the shading process last?

Shading typically lasts for about three weeks when the purpose is to create matcha.

When does the tea harvest begin?

The tea harvest begins in early May, when five to six new leaves have developed. This is typically 10 days later than the harvest of unshaded plantations.

What is the difference between shaded and unshaded tea leaves?

Shaded tea leaves are darker in color because of the higher chlorophyll content produced during the shading process. This difference can be seen when comparing shaded leaves to those grown in full sunlight.

What makes the first harvest in spring so special for matcha?

The first harvest produces the highest quality matcha because the young, tender leaves contain the most flavor and nutrients. At Matcha Konomi, only first harvest leaves are used for making matcha.

What happens to the tea leaves immediately after harvesting?

After harvesting, the tea leaves are quickly taken to the processing facility where oxidation is stopped through steaming and air drying to preserve their freshness and color.

How are the tea leaves processed to stop oxidation?

The leaves are steamed briefly for around 10 seconds to halt oxidation and preserve the green color. They are then air-dried, passing through a giant blow dryer and drying oven to remove most of their moisture.

What is the difference between Aracha and Tencha?

Aracha is the semi-processed form of the tea leaves after steaming and drying, while Tencha is the refined product with all stems and veins removed, leaving only the soft tissue. Tencha is ground into matcha.

Why is stone grinding important for matcha production?

Stone grinding preserves the delicate flavor of the tea leaves by grinding them slowly and steadily. The fine texture achieved through stone grinding is crucial for creating the perfect matcha.

How much matcha can a stone mill produce per hour?

A stone mill can produce only about 30 to 40 grams of matcha per hour, ensuring the matcha is ground slowly to maintain its quality.

How often is matcha ground and distributed at Matcha Konomi?

Matcha is ground on-demand at Matcha Konomi, with the grinding, packing, and shipping of matcha occurring twice monthly to ensure fresh matcha is available year-round.

Why was matcha once only available to the wealthy?

In the past, the semi-processed leaves (Aracha) were stored in mountain temples or at high altitudes to preserve them. The labor-intensive process and limited supply made matcha a luxury for the wealthy and powerful.

What role does the grinding room play in the matcha production process?

The grinding room is kept at specific conditions, with controlled temperature, humidity, and light, to ensure optimal grinding conditions. This environment helps preserve the quality and freshness of the matcha.