How Matcha Is Produced: From Shade-Grown Leaf to Stone-Milled Powder | A Matcha Wholesale Buyer’s Guide
By Himari Takahashi | July 2026
When you source Japanese matcha powder for your business, you are purchasing the result of one of the most meticulous agricultural production processes in the world. Unlike most teas, which are relatively straightforward to produce, matcha requires a sequence of specialized steps that have been refined over centuries in Japan. Each step directly affects the flavor, color, nutritional content, and quality of the final product. For wholesale buyers evaluating a matcha supplier or choosing between different grades and origins, understanding the production process is essential.
This guide walks through every stage of matcha production, from field cultivation to the finished powder, and explains why each step matters from a quality and business perspective. As a matcha powder supplier in Japan with over 90 years of experience, AKI MATCHA oversees each of these stages to ensure that our wholesale matcha powder delivers consistent quality to businesses across the United States and worldwide.
Stage 1: Cultivation and Soil Preparation
Premium matcha begins with the soil. Japanese tea farms that produce the finest matcha are located in regions with specific geological and climatic characteristics. In Shizuoka Prefecture, where AKI MATCHA sources its matcha, the volcanic soil enriched by Mt. Fuji provides a mineral-rich foundation that supports the complex flavor profile matcha is known for. Understanding where matcha comes from reveals why geography plays such a critical role in quality.
Tea bushes used for matcha production are the Camellia sinensis plant, the same species used for all true teas. However, matcha-destined plants are managed very differently from those used for sencha, gyokuro, or other Japanese teas. The bushes are pruned and maintained throughout the year to encourage dense, uniform growth. Organic farms build soil fertility through composting, cover cropping, and natural fertilization, avoiding synthetic chemicals that can alter the flavor and nutritional profile of the leaves. This year-round care is part of what makes matcha production so labor-intensive and why genuine matcha from Japan commands a premium price.
Stage 2: Shade-Growing (Kabuse Saibai)
The defining step that separates matcha from all other teas is shade-growing. Approximately 20 to 30 days before the spring harvest, the tea fields are covered with shade structures that block 80 to 90 percent of direct sunlight. This critical step triggers a series of biochemical changes in the tea leaves that fundamentally alter their composition.
When sunlight is reduced, the leaves produce more chlorophyll to compensate, which gives matcha its distinctive deep green color. Simultaneously, the conversion of L-theanine into catechins slows dramatically, allowing L-theanine to accumulate to levels far higher than in sun-grown tea. The result is a leaf that is richer in amino acids, sweeter in flavor, higher in umami, and less bitter than any tea grown in full sunlight. The shading period is the single most important factor that determines whether matcha tastes smooth and refined or harsh and bitter. It is also why authentic shade-grown matcha costs more to produce than regular green tea, and why wholesale buyers should always verify shading practices before committing to a supplier.
For wholesale buyers, the duration and quality of shading is one of the most important quality indicators to verify with your supplier. Premium matcha requires a minimum of 20 days of shading, with the best producers shading for 25 to 30 days. Matcha from producers who shorten the shading period to cut costs will have lower L-theanine, less vibrant color, and a more bitter flavor profile. This is why asking your matcha supplier about their shading practices is essential due diligence. The health benefits of matcha, including its antioxidant and cognitive benefits, are directly tied to the shade-growing process.
Stage 3: Harvesting
The spring harvest, known as ichibancha or first harvest, produces the highest quality leaves for matcha. This harvest typically occurs in late April to mid-May, depending on the region and weather conditions. First-harvest leaves are the youngest, most tender, and most nutrient-dense of the year. They contain the highest concentrations of L-theanine, EGCG, and chlorophyll, and they produce the smoothest, sweetest matcha.
Second and third harvests occur later in the summer and produce leaves with progressively lower quality. While these later harvests can still produce acceptable culinary-grade matcha, they lack the refinement and nutritional density of first-harvest leaves. For wholesale buyers seeking the best ceremonial grade matcha, first-harvest spring leaves are the standard. Understanding the differences between matcha grades helps you evaluate whether your supplier’s products meet your quality requirements.
Harvesting can be done by hand or by machine. Hand-picking is the most precise method, allowing farmers to select only the finest leaves, but it is also the most labor-intensive and expensive. Machine harvesting is faster but less selective. Premium matcha producers typically use a combination of both, with hand-picking reserved for the highest-grade products.
Stage 4: Steaming (Sassei)
Within hours of harvest, the fresh tea leaves are steamed to halt oxidation. This is a critical time-sensitive step. If the leaves begin to oxidize before steaming, they will develop the characteristics of oolong or black tea rather than maintaining the fresh, green profile that defines matcha. The speed at which producers move from harvest to steaming is a quality indicator that few wholesale buyers think to ask about, but it makes a significant difference. The best producers steam their leaves within four to six hours of picking, while less careful operations may allow longer delays that begin to compromise freshness.
Steaming typically lasts 15 to 30 seconds and serves multiple purposes: it stops the enzymatic oxidation process, preserves the bright green color of the chlorophyll, locks in the amino acids and catechins at their peak levels, and softens the leaves for the next processing stage. The precision of steaming, the exact temperature and duration, affects the final flavor of the matcha. Over-steaming can create a cooked or flat taste, while under-steaming allows residual oxidation that dulls the color and reduces nutrient content. This is one of many steps where the expertise of a skilled tea producer makes a measurable difference in the final product.
Stage 5: Drying and Cooling (Tencha Production)
After steaming, the leaves are rapidly cooled and then dried in large drying chambers. During this stage, the leaves pass through a series of heated conveyor systems that remove moisture evenly without overheating the leaves. The dried leaves at this stage are called tencha, and tencha is the raw material from which matcha is ground.
What distinguishes tencha from other dried green teas is the next step: the stems and veins are removed from the leaves, leaving only the pure leaf tissue. This de-stemming and de-veining process is unique to matcha production and is one of the reasons matcha has such a fine, smooth texture when ground. The stems and veins contain less L-theanine and more fiber, so removing them concentrates the desirable compounds and produces a cleaner, sweeter flavor.
Tencha can be stored in temperature-controlled facilities for several months before grinding, which allows producers to maintain a consistent supply of finished matcha throughout the year. However, tencha is perishable, and its quality degrades over time, so the best producers manage their tencha inventory carefully, grinding only what is needed to fill orders while keeping the remainder in cold storage. This careful inventory management is one of the hallmarks of a quality-focused matcha producer, and it is something wholesale buyers should ask about when evaluating suppliers. A producer who grinds large batches of matcha months in advance and stores the finished powder is delivering a less fresh product than one who grinds on demand or in small batches.
Stage 6: Stone-Milling (Ishiusu-Biki)
The final production step is stone-milling, where tencha leaves are ground into the ultra-fine powder that becomes matcha. Traditional Japanese matcha production uses granite stone mills that rotate slowly, typically producing only 30 to 40 grams of matcha per hour per mill. This slow grinding speed is essential because it minimizes heat generation. Heat degrades EGCG in matcha, L-theanine, chlorophyll, and other heat-sensitive compounds.
The result of stone-milling is a powder with particles averaging less than 10 microns in diameter, finer than talcum powder. This extreme fineness is what allows matcha to dissolve smoothly into water or milk without clumping, and it is what creates the characteristic frothy texture when whisked. Industrial grinding methods can produce matcha faster, but they generate significantly more heat and produce a coarser, less uniform powder. For businesses that care about serving premium matcha, verifying that your supplier uses stone-milling is a key quality indicator.
Stone-milling is one of the primary reasons matcha powder from Japan commands a premium price. The mills themselves are expensive, the process is slow, and the output per mill is limited. But the quality difference is unmistakable in the final cup. Customers who experience stone-milled matcha properly can taste the difference immediately, and that sensory quality is what drives repeat business and premium pricing.
Why Understanding Production Matters for Wholesale Buyers
As a wholesale buyer, you do not need to become a tea farmer. But understanding the production process gives you several important advantages in your business:
Quality evaluation.
When you know what goes into producing premium matcha, you can ask informed questions of your supplier. How long is the shading period? Is the matcha from the first harvest? Is it stone-milled? Is the tencha de-stemmed and de-veined? These questions separate serious suppliers from those selling generic green tea powder labeled as matcha.
Customer communication.
Today’s consumers want to know the story behind what they consume. A barista who can explain that "our matcha is shade-grown for 25 days, first-harvest, and stone-milled in Shizuoka" creates a premium perception that justifies higher pricing. This production story is a powerful marketing tool. Cafés that communicate it effectively have scaled from 10 cups to 500 cups a day.
Price justification.
When customers or business partners ask why your matcha costs more than a competitor’s, understanding the production process gives you a clear, factual answer. Every step, from shade-growing to stone-milling, adds cost and quality. Cheap matcha skips or shortcuts these steps, and the quality difference is real and measurable.
Watch the Process on Instagram
For a visual look at authentic Japanese matcha production, follow @aki.matcha.official on Instagram. Our authentic Japanese matcha latte recipe reel shows our matcha in action, and our matcha isn’t just a trend content explores why genuine Japanese matcha production creates a product that stands apart in the global market.
Know What You Are Buying
The production process behind premium Japanese matcha is what separates it from every other tea in the world. Each stage, from soil preparation and shade-growing to hand-harvesting and stone-milling, adds complexity, cost, and quality. As a wholesale buyer, understanding this process ensures you source matcha that genuinely delivers on its promise to your customers. It also gives you the language and knowledge to communicate quality to your audience, which builds trust, justifies premium pricing, and creates the kind of informed brand identity that drives long-term business growth.
In many matcha powder manufacturer in Japan, AKI MATCHA is a trusted matcha supplier wholesale with over 90 years of experience producing premium matcha in Shizuoka. We oversee every stage of production and supply organic Japanese matcha powder wholesale in ceremonial, barista, and culinary grades.
Contact us today to discuss your needs.
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Explore More Topics:
Where Is Matcha From? Exploring the History
Unveiling the Secrets of High-Quality Matcha
Ceremonial Grade vs Culinary Grade Matcha
EGCG in Matcha: The Antioxidant Wellness Powerhouse
Health Benefits of Matcha Green Tea
How to Choose the Best Japanese Matcha Supplier
Organic Matcha vs Regular Matcha: Why Going Organic Matters
Sources & References:
[1] Yamamoto, T., et al. "Chemistry and Applications of Green Tea." CRC Press, 1997.
[2] Suzuki, Y., et al. "Catechin content and shade-grown tea: The relationship between growing conditions and chemical composition." Journal of Agricultural and Food Chemistry, 2003.
[3] Komes, D., et al. "Green tea preparation and its influence on the content of bioactive compounds." Food Research International, 2010.
[4] Ministry of Agriculture, Forestry and Fisheries (MAFF), Japan. "Tea Production Processing Standards." maff.go.jp
[5] Unno, K., et al. "Theanine intake improves the shortened lifespan, cognitive dysfunction and behavioural depression in senescence-accelerated mouse." Free Radical Research, 2017.
[6] Weiss, D.J., and Anderton, C.R. "Determination of catechins in matcha green tea by micellar electrokinetic chromatography." Journal of Chromatography A, 2003.