Matcha Production: From Tea Leaf to Premium Matcha

Matcha Production – From Tea Leaf to Matcha

Matcha production is a complex process that guarantees the highest quality. From harvesting the Tencha tea leaves to traditional processing in stone mills - every step contributes to perfection. Find out how the finest Matcha quality is created from tea leaves.

cultivation of tea leaves

Matcha production begins in the Tencha tea fields in Kagoshima Prefecture, Japan. Tencha also means heavenly tea in English. The tea can generally be harvested four times a year. The first harvest in May is the best, as the plant has the most ingredients after the winter. To optimally prepare the tea leaves, the tea farmers cover the fields with opaque nets for up to two weeks before harvest. This process promotes the formation of chlorophyll and amino acids, which gives the tea leaves their deep green color and characteristic flavor. This preparation is essential to ensure premium Matcha quality and guarantee the unique taste.

green tea field in Japan

Harvesting the Tencha tea leaves

Matcha is harvested in two ways: by hand or by machine . When harvesting by hand, the tea farmers pick the Tencha tea leaves manually, a precise job that ensures the highest Matcha quality. For cooking qualities, a harvesting machine is also used. Both methods maintain the quality of the Matcha and ensure that the tea leaves are harvested optimally.

green tea harvest

processing and quality control

After the harvest, the actual processing of the tea leaves begins. The leaves are thoroughly washed, steamed and dried before the leaf veins and stems are removed. What remains is the pure leaf flesh, the essence of premium Matcha. To ensure the high quality of the Matcha, strict quality checks are carried out and the tencha is tasted. It is then the job of the tea taster, such as KISSA founder Thomas Grömer , to turn the various daily Matcha harvests into a tasty Matcha. At KISSA, we offer different Matchas with different characteristics and tastes.

Matcha production

grinding in stone mills

A crucial step in traditional Matcha production is grinding the tea leaves in granite stone mills . These mills are made by Japanese stonemasons and ensure that the delicate Tencha tea leaves are gently ground into fine Matcha powder . The slow, gentle grinding process does not damage the leaf flesh. The stone mill needs an hour to produce a 30 g KISSA Matcha tin - a sign of the utmost care and Matcha quality. This method preserves the fine texture and unmistakable taste of the premium Matcha.

Gruentee Presse

bottling and shipping

The last step in Matcha production also takes place in Japan, where the Matcha is filled into airtight cans or bags . This step is crucial to maintaining the freshness and quality of the Matcha. After bottling, the Matcha is transported to Germany , where it is labeled and finally delivered directly to stores or to your home. This way we ensure that the Matcha always arrives fresh and in the best quality.

KISSA Matcha