Where does matcha tea come from? Origin, plant, leaf, source and making process

Par Mélina Da Rocha

Composition / Nutriments

Wondering about the origin of matcha? Want to know if matcha is a plant or simply how this green matcha powder is produced?

You've come to the right place! In this article, we'll guide you through a better understanding of what matcha is, which plant it comes from, how it is grown, and why Japanese matcha is so unique. Follow us on a journey to discover the plant behind matcha, how it is processed into matcha powder, and its fascinating history between China and Japan.

matcha plant

What plant does matcha tea come from? What tea leaves are used?

First and foremost, what is matcha? No, it is not a plant in itself; it is matcha green tea in powder form, with a vibrant, bright green color. It is therefore incorrect to refer to matcha as a plant . We explain why.

Camellia sinensis: the matcha plant

Matchais a unique product that, like all teas, comes from the Camellia sinensis tea plant. This small evergreen tree is the source plant for all teas, including the Japanese green tea used to produce matcha.

There are two main varieties of Camellia sinensis:

Sinensis, native to China, adapted to temperate climates,
Assamica, from India, better suited to tropical climates.

To cultivate Japanese matcha, the sinensis variety is generally preferred, as it is better suited to the soil and climate of Japan.

But the distinction doesn't stop there. Tea plants are also divided into cultivars, similar to grape varieties for wine. These variations are obtained by propagating tea plants selected for their specific taste or aromatic features.

This process allows:

to obtain plants for matcha with a stable flavor profile,
to facilitate harvesting,
and quality guaranteed year after year.

It is thanks to this botanical expertise that Japanese producers are able to create high-quality matcha with balanced and recognised aromas.

Tencha leaves: the basic ingredient of matcha

What sets matcha apart from other green teas is the specific way in which the leaves are grown. Before harvesting, matcha plants are shaded for about three weeks using black nets that block up to 95% of sunlight.

This shaded process has several effects:

It slows down the plant's growth,
It increases the production of chlorophyll, which is responsible for matcha's intense green colour.
It promotes focus on amino acids and antioxidants.

After harvesting, the young leaves are:

Steamed to stop oxidation,
Carefully dried to prevent mold,
Stemmed and deveined to retain only the finest and most noble part of the leaf.

At this stage, we obtain a raw material called aracha.

The aracha is then refined to remove any remaining imperfections, resulting in tencha, the form of tea used exclusively to make authentic Japanese matcha.

If a powdered tea is not made from tencha, it is 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 realisation of several batches of tencha by a tea master (or cha master). Their role is to balance the aromas and ensure a consistent taste from year to year. This expertise is essential to obtain a harmonious matcha that meets consumer expectations.

In some cases, matcha is produced from a single tencha: this is known as single-origin matcha. This type of matcha reflects the specific characteristics of a particular terroir or harvest. Each bundle thus becomes a unique vintage, highly prized by enthusiasts.

Next comes the grinding stage. Tencha is stone-ground using a stone mill, according to a traditional Japanese method. This meticulous grinding process has several advantages:

It does not heat the leaves, which preserves all the nutrients and antioxidants.
It produces a very fine powder with a silky texture and without bitterness.
It concentrates all the benefits of the matcha plant in every gram.

It is this bright green powder, obtained through slow and precise grinding, that is then used to prepare real matcha tea.

Why is matcha leaf powdered before being infused?

Unlike traditional teas that are infused, matcha tea is consumed in powder form, simply mixed with hot water. This unique process, derived from Japanese tradition, provides a much more complete taste and nutritional experience.

In particular, for very fine powder of matcha tea leaves, we obtain:

a drink with a higher focus on nutrients,
a rich, umami flavour unique to high-quality matcha,
and, above all, a way to ingest 100% of the leaf, instead of just drinking an infusion.

This method of consumption allows you to fully enjoy the benefits of the Camellia sinensis plant, from which matcha is derived. The fine grind reveals all the antioxidants, amino acids (such as L-theanine), and energizing elements naturally present in the leaf.

It is this unique approach, combining tradition, expertise, and plant power, that makes matcha a drink apart from other green teas.

Where does matcha green tea come from?

Before becoming a symbol of Japan, matcha has its roots in China, where the tea plant used for matcha was already consumed in powder form by Buddhist monks.

Chinese Buddhist monks and tea culture

The history of matcha began during the Song dynasty, between 960 and 1279. At that time, Chinese Buddhist monks were already consuming powdered tea, prepared from the leaves of Camellia sinensis, the plant that is also the source of matcha.

These monks beat powder into hot water using bamboo utensils, a ritual that helps them stay awake and focused during meditation. This consumption of the entire leaf, in powder form, laid the foundations for what would become Japanese matcha.

The historical origin of matcha can thus be traced back to China. However, it was the Japanese who, through cultural and spiritual exchanges, adopted and perfected this method of consumption.

Over time, powdered tea disappeared in China, replaced by infused tea during the Ming dynasty. Only Japan preserved this tradition, developing it to create matcha as we know it today.

The Japanese method of making powdered tea

As we have seen, the production of Japanese green tea powder, known as matcha tea, meets specific criteria:

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 producing powdered tea makes matcha a pure Japanese green tea! This artisanal process influences the final price of the product, but guarantees a fine powder that is rich in flavour.

The Japanese tea ceremony is a ritual inherited from the preparation method used in China during the Song dynasty, with the use of a bamboo matcha whisk, called a chassen, a bamboo scoop, and a matcha bowl.

Origin of matcha: a Japanese tea par excellence

True, high-quality matcha is above all a 100% Japanese product, the result of unique traditional expertise.

Real, high-quality matcha tea always comes from Japan.

The method used to produce matcha is purely Japanese: it is therefore crucial to buy matcha from Japan if you want high-quality matcha tea!

Matcha products abroad, particularly in China, are often konacha green tea powders, and can therefore come from any tea. This results in a bitter taste, an unpleasant texture, and a dull khaki green colour.

The price of matcha varies depending on its quality, origin, and production method. Genuine, superior-quality Japanese matcha will have a higher price, justified by its authenticity and benefits.

Several regions are renowned for matcha: Uji, Kagoshima, Nishio

Japan has several regions renowned for the quality of their matcha, such as the Uji region near Kyoto, the Kagoshima region on the island of Kyushu, and Nishio, which even has its own protected geographical indication.

With Kumiko Matcha, I offer you our products: the best organic matcha sourced direct from Japan. If you want to start drinking real, high-quality Japanese matcha and enjoy all its benefits, I recommend the next three matcha teas:

The best matcha to start with: organic premium matcha tea, grown on the island of Kyushu and blended from a selection of teas.
Our community's favorite single-origin matcha, organic Saemidori, realised in Kagoshima;
Kirishima's ultra-premium organic premium matcha, luxurious and high-quality.

To learn more, I invite you to discover all our items on matcha on our blog.

FAQ: Your questions about the origin and plant of matcha

How to choose a high-quality matcha tea?

To choose a high-quality matcha tea, opt for Japanese matcha made from carefully cultivated leaves. Check the colour: a vibrant, bright green indicates a good level of chlorophyll. The powder should be fine, the smell fresh, and the taste balanced between sweetness and umami. Also, choose airtight packaging to preserve freshness. To learn more, see our comprehensive guide: How to choose a good matcha tea?

How to prepare matcha correctly?

To prepare a matcha parfait, take 1 to 2 g of matcha powder and 80 ml of water at 70-80°C. Mix the matcha powder with a little water, then whisk vigorously with a bamboo whisk until you obtain a light froth. This method fully releases the flavours and benefits of matcha. For more details and tips, browse our item on how to easily prepare matcha tea.

What are the health benefits of matcha?

Matcha is rich in antioxidants, particularly catechins, which protect cells and skin. It promotes focus 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 full item on
the benefits of matcha.

Speaking of benefits, discover how matcha tea can boost your metabolism and help you lose weight effectively—read our full article here: Matcha tea can help you lose weight!

I welcome you to our community of matcha enthusiasts and hope to see you soon 🍵🙏