Course:FNH200/Projects/2025/Matcha

Introduction

What is Matcha?

Matcha

Matcha is a type of green tea made from the leaves of the Camellia sinensis plant, ground into a fine powder. Unlike regular teas where the leaves are steeped and discarded, matcha is mixed directly into liquid, allowing the whole leaf to be consumed. It is known for its high antioxidant content, calming effects, and natural caffeine, making it popular both in traditional practices and modern wellness trends. Due to its unique qualities and health benefits, matcha is widely enjoyed in beverages, various recipes, and more.

History

Matcha has its roots in China during the Tang and Song dynasties, where tea leaves were harvested, steamed, pulverized, and mixed with hot water to form tea. This method was brought to Japan in the 12th century by Zen monk Eisai, who promoted its health benefits and use in meditation. In Japan, matcha became tied to Zen Buddhism and the samurai class. While matcha’s popularity declined during the Edo period, it saw a revival in recent decades due to health benefits. Today, matcha is embraced worldwide, from, traditional tea ceremonies to modern uses like lattes and baking.

Processing

Tea Leaves → Aracha

Matcha tea plants take around 5 years to mature before they can be harvested for high-quality leaves.

Matcha Processing Steps

Step 1: Cultivation - Shading Stage

• Tea plants are covered with bamboo mats or rice straws 2-6 weeks before harvest. This shading process reduces sunlight exposure and slows photosynthesis. As a result, chlorophyll levels increase, amino acid content is boosted, and the tea develops a richer umami flavour.

Step 2: Harvesting - Handpicked Leaves

• Tea leaves are handpicked to carefully select only the youngest and greenest shoots, ensuring the highest quality and best flavour for matcha production.
• Matcha leaves are usually harvested in the spring, which produce tender and young leaves for high quality matcha.

Step 3: Steaming and Air-drying - Stopping Oxidation

• The leaves are harvested with speed and care to preserve their freshness. To prevent oxidation which can begin immediately when exposed to air and light. The leaves are quickly steamed and air-dried, locking in nutrients, stopping the enzymatic action within the leaves, and enhancing their vibrant green colour.
• Any matcha not intended for immediate distribution is stored at cool temperatures to preserve freshness, flavour, and colour.

Aracha → Tencha

Step 4: Destemming & Refining

• Aracha is refined by removing stems, veins, and stalks, leaving only the soft, high quality leaf material used for matcha production.
• The stems of the tea plant can reduce the sweet, umami flavour of matcha, so they are carefully removed to ensure the best possible taste and quality.
• The final product before grinding is referred to as Tencha, processed tea. It is stored in cold rooms until it is required to be made into matcha.
• Storing Tencha in a cool, dry environment such as a refrigerator allows the leaves to mature, resulting in a mellow and more developed flavour.

Step 5: Tencha Sampling and Blending

• Different batches of leaves from various harvests are processed into Tencha.
• These Tencha batches can be blended together by tea masters to create and manipulate specific flavours and aromas in the final matcha.

Tencha → Matcha

Step 6: Grinding Tencha into Matcha

• The Tencha leaves are grounded into matcha using a stone mill, which helps produce a smooth texture and bright green colour. By operating at a low speed and temperature, the stone mill helps to preserve the hue and nutritional value of the matcha. It may take around about an hour to produce 30 grams of matcha.
• Although high quality matcha is produced with traditional stone mills, some modern manufacturers may use faster methods like ball mills or jet mills, which speed up production but also decrease the final quality of the matcha.
• Once ground, the matcha powder is sifted to result in a uniform and fine texture. This helps the powder to blend smoothly with water.

Matcha Grading

Matcha is generally divided into two main categories based on quality and intended use: ceremonial grade and culinary grade.

Matcha Grading

Ceremonial Grade

Ceremonial grade matcha represents the highest quality and is intended for traditional tea ceremonies. It is made from the youngest, first-harvest leaves, resulting in a smooth, vibrant green powder with a rich umami flavour. While some producers use sub-categories like imperial or premium ceremonial, grading is not officially regulated, so characteristics such as colour, flavour, and leaf source are better quality indicators.

Ceremonial grade matcha is consumed straight, mixed only with water, and generally not used in lattes or baked goods.

There are some sub-categories within ceremonial:

• Superior Ceremonial or Imperial Grade: Best of the best; used in formal tea ceremonies
• Premium Ceremonial: High-quality, suitable for daily ceremonial-style drinking
• Classic Ceremonial: Entry-level ceremonial grade, still high quality

Culinary Grade

Culinary grade, by contrast, is more suitable for use in recipes such as lattes, smoothies, and baked goods. It is typically made from more mature tea leaves harvested in later seasons (second or third flush), which have a stronger, more robust flavour and a slightly bitter profile. The colour tends to be duller, ranging from yellow-green to olive, compared to the bright green of ceremonial matcha. The grind is also slightly coarser, though still fine enough to blend into liquids. Culinary matcha retains many of the same nutrients, such as antioxidants and caffeine, but it is not typically consumed on its own due to its astringency.

Culinary matcha is generally more affordable and better suited for integrating into food and beverages, rather than for ceremonial or traditional preparation.

Matcha Grades: A Comparison Between Ceremonial and Culinary

Features	Ceremonial Grade	Culinary Grade
Leaf Position	Top, youngest leaves	More mature, lower leaves
Harvest Time	First flush (early spring)	Later flushes (summer or autumn)
Processing	Hand-picked, stone-ground	Often machine-harvested and may include older leaves
Color	Vibrant bright green	Duller green or yellow-green
Taste	Smooth, umami, no bitterness	Bold, slightly bitter or grassy, less sweet
Texture	Silky fine	Fine but slightly more coarse than ceremonial grade

Packaging (Chemical stability & quality)

Effects of Storage Conditions on Matcha Quality

Matcha has the characteristics of large surface area, rich volatile components and unstable flavour components. The quality of matcha is easy to decline during storage due to  temperature, light and oxygen.

Temperatures

Matcha Packaging

High temperatures (such as 35 °C) accelerate the degradation of catechins and amino acids, disrupting the balance between umami and bitterness, while promoting fat oxidation and the Maillard reaction, generating unpleasant odours (such as non-hydrocarbons and acids), and making the taste bitter and aged.  On the other hand, low temperature (5 °C) better preserves the fresh aroma and fresh flavour of matcha. Heat from processing steps such as baking or preparing hot beverages can accelerate this degradation.

Light

The vibrant green color of matcha comes from chlorophyll, which is highly sensitive to light and temperature. Ultraviolet rays can break down chlorophyll to pheophytin, causing matcha to change to a dull yellow-brown color, thereby reducing its visual appeal The degradation of chlorophyll also alters the ratio of theanine to caffeine, affecting the harmony of flavours.

Oxygen

Oxygen exposure causes oxidation of tea polyphenols, which leads to increased bitterness, reduced aroma, and accelerated degradation of catechins and theanine. Oxidation also reduces the flavour of fruit and converts it to off-flavours such as fruit acids or lipids, which reduces freshness.

Shelf Life

How does matcha retain its freshness in packaging?

To preserve both colour and volatile compounds, high-quality matcha must be stored in packaging that provides strong barriers against oxygen, moisture, and light, most commonly aluminum foil pouches or metal tins with an inner seal. Many premium matcha producers also employ nitrogen flushing, a technique in which oxygen is replaced with nitrogen gas inside the package before sealing. This significantly slows oxidation and extends freshness by minimizing contact with oxygen. Moisture control is equally important. Because matcha is finely ground, even minimal humidity can accelerate chemical reactions and support microbial growth. Packaging must therefore be airtight to prevent water vapour penetration. Once the package is opened, matcha is immediately exposed to air, making proper resealing crucial. Storing opened matcha in an airtight container in a cool, dark place (or refrigerated) helps slow degradation; however, refrigeration requires careful handling to avoid condensation , which can also harm the powder’s quality.

How long does matcha typically last for?

Unopened, properly packaged matcha generally remains fresh for around 12 months from the production date. However, freshness and nutritional potency gradually decline over time, with chlorophyll and catechins being particularly vulnerable to degradation. Once opened, matcha’s quality declines much faster due to exposure to oxygen, light, and humidity. For best flavour, aroma, and antioxidant benefits, it should ideally be consumed within 1–2 months. Beyond this window, the powder may appear duller, taste more bitter, and lose some of its health benefits, though it may still be safe to consume.

Consumer Preparation

Unlike traditional loose-leaf teas that are steeped and discarded, matcha is consumed in its entirety, meaning preparation plays a crucial role in its flavor, texture, and health benefits. The most authentic and effective way to prepare matcha, particularly ceremonial grade, is by whisking it with hot (not boiling) water using specialized tools.

Steps for Traditional Preparation (Usucha - thin tea)

1. Sift the Matcha (1–2 grams or ~½–1 tsp): Removes clumps for a smooth texture.
2. Add Hot Water (~60–70 mL at 70–80°C / 160–175°F): Boiling water will scorch the tea, causing bitterness.
3. Whisk Vigorously using a bamboo whisk (chasen): Whisk in an "M" or "W" motion until a fine layer of foam appears. Creates a smooth, frothy, and well-aerated tea.
4. Serve Immediately in a wide-rimmed bowl (chawan): Enhances aroma and visual appeal.

For a stronger and more intense version (called Koicha, or thick tea), double the amount of matcha and halve the water. This is typically reserved for formal tea ceremonies using top-tier ceremonial matcha.

Modern Adaptations: Many consumers today also prepare matcha using:

• Electric frothers or milk frothers (for convenience)
• Blenders or shakers (especially for iced matcha or lattes)
• Sweeteners or milk alternatives (though traditionalists often consider this culinary use).

Regardless of method, matcha should never be steeped like conventional tea. Because it's a powdered leaf, steeping would result in clumps and uneven flavour.

Final Exam Question

Which of the following best explains why aluminum foil pouches or metal tins are commonly used for matcha packaging?

• A) They are lightweight and easier to ship internationally.
• B) They help retain the natural sweetness of matcha by enhancing chlorophyll production.
• C) They provide excellent barriers against oxygen, moisture, and light, preserving colour and flavour.
• D) They are more cost-effective than plastic and paper packaging.

Answer: C. They act as barriers against light, oxygen, and moisture to preserve freshness. Air tight aluminum and metal tin packaging helps protect matcha from oxidation, UV light, and humidity, which degrade catechins, chlorophyll, and amino acids which result in loss of freshness, flavour, and colour.

Why this should be an exam question: This question tests understanding of how packaging materials affect food quality and shelf life, which are concepts explored in FNH 200. Since matcha is sensitive to oxygen, light, and moisture, knowing why aluminum foil pouches or metal tins are used relates to the important topic of food preservation through packaging design.