The Matcha Production Process: From Leaf to Powder

The transformation of fresh green tea leaves into vibrant, micro-fine matcha powder is a sophisticated process combining traditional craftsmanship with modern food engineering. Here is the step-by-step manufacturing journey of B2B matcha.

Step 1: Steaming (Halting Oxidation)

Within hours of harvesting, the fresh leaves are transported to the factory and steamed. Steaming lasts for just 15-20 seconds. This crucial step deactivates the enzymes responsible for oxidation, locking in the vibrant green color, fresh aroma, and nutritional compounds of the leaf.

Step 2: Cooling and Drying (Tencha Furnace)

After steaming, the leaves are blown upwards with cold air to cool them down and remove surface moisture. They then pass through a multi-stage drying furnace (Tencha furnace) where they are dried without being rolled. This distinguishes matcha from regular green tea (Sencha), which is rolled during drying.

Step 3: De-veining and Sorting (Creating Tencha)

The dried leaves are sorted by wind tunnels and mechanical cutters. The stems and veins (which are bitter and fibrous) are removed, leaving only the pure, tender leaf flesh. These clean leaf flakes are called Tencha, the raw material for matcha.

Step 4: Blending for Consistency

To ensure consistent flavor, color, and quality throughout the year, master tea blenders evaluate and blend different batches of Tencha. This is a critical step for B2B supply chains, where brand consistency is paramount.

Step 5: Fine Grinding

Finally, the Tencha is ground into a micro-fine powder. Traditional ceremonial matcha is ground using slow-turning granite stone mills, which prevent heat buildup and preserve the delicate flavor. For high-volume culinary applications, advanced jet milling or micro-milling machines are used to achieve high throughput while maintaining strict temperature controls.