How is matcha made
Matcha begins its journey with the careful handpicking of young, delicate tea leaves. These leaves are quickly steamed to prevent oxidation, then dried without rolling—unlike typical green tea. This unique process produces tencha, the unground form of matcha.
What is Tencha?
Tencha is the whole-leaf form of matcha before it’s ground. Only tencha qualifies for ceremonial matcha. It’s steamed, dried, and carefully de-veined—but not yet powdered. The name “matcha” literally means ground tea, and tencha is what makes it possible.
Grinding into powder
Tencha is slowly ground in a traditional stone mill, preserving the flavor, aroma, and nutrients. This delicate process ensures the mill stays below 35°C. It takes one hour to make just 30–40 grams of matcha—slow, but worth it.
How to tell a good Matcha
A high-quality matcha has a vibrant green color, smooth texture, fine foam, and a naturally sweet aroma. But most importantly, it comes from a trusted origin—like Uji, Kyoto. That’s where Saikō Matcha is born.