- Matcha is not a plant: it's green tea (Camellia sinensis) ground into a fine powder.
- Its leaves (tencha) are shaded for about three weeks, then slowly ground with a stone mill.
- The whole powder is consumed, making it richer than teas that are simply steeped.
- Born in China among Buddhist monks (Song dynasty), it was perfected in Japan.
- True quality matcha comes from Japan: Uji, Kagoshima or Nishio.
Wondering about the origin of matcha? Want to know whether matcha is a plant or simply how this green powder is produced?
You're in the right place! In this article, we'll guide you to better understand what matcha is, which plant it comes from, how it's grown, and why Japanese matcha is so unique. Follow us as we discover the plant behind matcha, its transformation into powder, and its fascinating history between China and Japan.
Which plant does matcha tea come from? Which tea leaves are used?
First of all: what exactly is matcha? No, it's not a plant in itself; it's green tea in powder form, with a bright, vivid green color. So it would actually be a mistake to talk about a matcha plant. We'll explain why.
Camellia Sinensis: the matcha plant
Matcha is a unique product that comes, like all teas, from the Camellia Sinensis tea plant. This small evergreen tree is the original plant of all teas, including the Japanese green tea used to produce matcha.
There are two main varieties of Camellia Sinensis:
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Sinensis, native to China, suited to temperate climates,
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Assamica, from India, better suited to tropical climates.
To grow Japanese matcha, the sinensis variety is generally preferred, as it is better suited to Japan's soil and climate.
But the distinction doesn't stop there. The tea plant is also divided into cultivars, much like grape varieties for wine. These variations are obtained by taking cuttings from tea plants selected for their specific taste or aromatic characteristics.
This process makes it possible:
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to obtain matcha plants with a stable flavor profile,
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to make harvesting easier,
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and to guarantee consistent quality from year to year.
It's thanks to this botanical expertise that Japanese producers manage to create high-quality matcha with balanced, well-recognized aromas.
Tencha leaves: matcha's basic ingredient
What sets matcha apart from other green teas is the specific growing method of the leaves it's made from. Before harvest, the matcha plants are shaded for about three weeks using black nets that block up to 95% of sunlight.
This shading process has several effects:
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It slows the plant's growth,
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It increases chlorophyll production, responsible for matcha's intense green color,
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It promotes the concentration of amino acids and antioxidants.
After harvest, the young leaves are:
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Steamed to stop oxidation,
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Carefully dried to prevent any mold,
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Stemmed and deveined to keep only the finest, noblest part of the leaf.
At this stage, you get a raw material called aracha.
The aracha is then refined to remove the last imperfections, giving rise to tencha, the form of tea used exclusively to make true Japanese matcha.
If a powdered tea doesn't come from tencha, it's not matcha, but simply ground green tea, also known as konacha in Japan.
Stone mill grinding: for a fine matcha powder
Once the tencha leaves are ready, they are sent to specialized workshops to be transformed into matcha powder.
The process begins with the blending of several lots of tencha, carried out by a tea master (or master of cha). Their role is to balance the aromas and guarantee a consistent taste from one year to the next. This expertise is essential to obtain a harmonious matcha that lives up to consumers' expectations.
In some cases, matcha is produced from a single tencha: this is known as single-origin matcha. This type of matcha reflects the characteristics of a specific terroir or harvest. Each lot thus becomes a unique cru, highly appreciated by connoisseurs.
Next comes the grinding stage. The tencha is slowly ground with a stone mill, following a traditional Japanese method. This meticulous grinding offers several advantages:
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It doesn't heat the leaves, which preserves all the nutrients and antioxidants,
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It produces a very fine powder with a silky, non-bitter texture,
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It concentrates all the benefits of the matcha plant into every gram.
It's this vividly green powder, obtained through slow, precise grinding, that is then used to prepare true matcha tea.
Why is the matcha leaf ground into powder before being steeped?
Unlike classic teas that are steeped, matcha is consumed in powder form, simply mixed with hot water. This unique method, rooted in Japanese tradition, provides a far more complete taste and nutritional experience.
Because the tea leaf for matcha is ground into a very fine powder, you get:
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a drink more concentrated in nutrients,
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a rich, umami flavor, characteristic of quality matcha,
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and above all, a way to ingest 100% of the leaf, instead of drinking only an infusion.
This way of consuming it allows you to fully enjoy the benefits of the Camellia Sinensis plant, the origin of matcha. The fine grind reveals all the antioxidants, amino acids (such as L-theanine) and energizing elements naturally present in the leaf.
It's this unique approach, blending tradition, expertise and plant power, that makes matcha a drink apart among green teas.
Learn more: What is the difference between green tea and matcha tea? →
Where does matcha green tea come from?
Before becoming an emblem of Japan, matcha has its roots in China, where the tea plant used for matcha was already being consumed in powder form by Buddhist monks.
Chinese Buddhist monks and tea cultivation
The history of matcha begins during the Song dynasty, between the years 960 and 1279. At that time, Chinese Buddhist monks were already drinking powdered tea, prepared from Camellia Sinensis leaves, the plant also behind matcha.
These monks whisked the powder into hot water using bamboo utensils, a ritual that helped them stay awake and focused during meditation. This whole-leaf consumption, in powder form, laid the foundations of what would become Japanese matcha.
The historical origin of matcha can thus be attributed to China. But it was the Japanese, through cultural and spiritual exchanges, who adopted and then perfected this method of consumption.
Over time, powdered tea disappeared in China, replaced by steeped tea during the Ming dynasty. Only Japan managed to preserve this tradition, evolving it to create the matcha we know today.
The Japanese method for making powdered tea
As we've seen, producing Japanese green tea in powder form, known as matcha tea, follows precise criteria:
- The green tea leaves must be shaded
- The leaves are deveined
- The tea is ground without being heated to preserve all its benefits
This typically Japanese method of making powdered tea makes matcha a pure Japanese green tea! This artisanal process influences the final price of the product, but guarantees a fine powder rich in flavor.
The Japanese tea ceremony, for its part, is a ritual inherited from the preparation method used in China during the Song dynasty, using a bamboo matcha whisk called a chassen, along with a bamboo scoop and a matcha tea bowl.
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Matcha's origin: a Japanese tea par excellence
True quality matcha is above all a 100% Japanese product, the fruit of unique traditional expertise.
True quality matcha tea always comes from Japan
The matcha production method is purely Japanese: so it's crucial to buy matcha from Japan if you want a quality tea!
Matcha products from abroad, particularly in China, are often konacha green tea powders, and can therefore come from any tea. The result is a bitter taste, an unpleasant texture and a dull khaki-green color.
The price of matcha varies according to its quality, origin and production method. A true superior-quality Japanese matcha will have a higher price, justified by its authenticity and benefits.
Several regions renowned for matcha: Uji, Kagoshima, Nishio
Japan has several renowned regions for the quality of their matcha, such as the Uji region near Kyoto, the Kagoshima region on the island of Kyushu, or Nishio, which even has its own protected geographical indication.
With Kumiko Matcha, I offer you our products: the best of organic matcha shipped directly from Japan. If you'd like to start drinking real quality Japanese matcha and enjoy all its benefits, I recommend the following three matchas:
- the best matcha to start with: the organic premium matcha tea, produced on the island of Kyushu and the result of a blend;
- our community's favorite single-origin matcha, the organic Saemidori, produced in Kagoshima;
- the ultra-premium matcha from Kirishima, organic, luxurious and top quality.
To learn more, I invite you to discover all our matcha articles on our blog.
FAQ: Your questions about matcha's origin and plant
How do you choose a quality matcha tea?
To choose a quality matcha tea, go for a Japanese matcha whose leaves have been cultivated with care. Check the color: a vivid, bright green indicates a good chlorophyll content. The powder should be fine, the smell fresh, and the taste balanced between sweetness and umami. Also favor an airtight package to preserve freshness. To learn more, check out our complete guide: How to choose a good matcha tea?
How do you prepare matcha correctly?
To prepare a perfect matcha, take 1 to 2 g of powder and 80 ml of water at 70-80°C. Mix the powder with a little water, then whisk vigorously with a bamboo whisk until you get a light foam. This method fully releases the flavors and benefits of matcha. For more details and tips, browse our article on easy matcha tea preparation.
What are the health benefits of matcha?
Matcha is rich in antioxidants, particularly catechins, which protect cells and skin. It promotes concentration thanks to theine and L-Theanine, reduces mental fatigue, and supports heart health. Consumed regularly, it also helps maintain an active metabolism, promotes weight loss and contributes to healthy gut flora. To learn more, check out our complete article on
the benefits of matcha.
Speaking of benefits, discover how matcha tea can boost your metabolism and help you lose weight effectively — read our complete article here: matcha tea can help you lose weight!
Welcome to our community of matcha enthusiasts — I hope to see you again soon 🍵🙏
