Production Process of Matcha
The Science of Temperature in Matcha Preparation
Water temperature profoundly affects matcha preparation through multiple mechanisms occurring simultaneously. Different compounds in matcha dissolve at varying rates depending on temperature—L-theanine dissolves readily at lower temperatures while catechins require more heat for extraction. This differential extraction explains why temperature adjustments alter flavor balance beyond simple intensity changes, affecting the overall sensory experience.
The optimal 70-80°C (160-175°F) range balances several critical factors. Sufficient heat ensures complete powder suspension while avoiding chlorophyll degradation that occurs above 80°C. Lower temperatures preserve heat-sensitive vitamins and prevent excessive catechin extraction that creates bitterness. Higher temperatures may seem to produce stronger flavor but actually destroy delicate compounds that provide matcha’s characteristic complexity and umami depth.
Temperature Precision: Every 5°C variation significantly alters extraction—75°C emphasizes sweetness while 80°C enhances umami depth and body.
Measuring temperature accurately requires proper tools and technique. Infrared thermometers provide instant surface readings but may miss temperature gradients within the water. Probe thermometers offer accuracy but require immersion that may introduce contamination if not properly cleaned. Traditional methods estimate temperature by water appearance and sound—small bubbles forming at 70°C, gentle steam rising at 75°C, and more vigorous bubbling approaching 80°C. Each method has advantages: infrared for speed, probe for precision, visual for authenticity.
Traditional Ratios and Their Variations
Traditional usucha (thin tea) preparation employs 2 grams matcha to 70ml water, creating a 1:35 ratio that provides balanced flavor accessible to most palates. This ratio provides sufficient dilution preventing overwhelming intensity while maintaining characteristic matcha flavor. Ceremonial grade matcha performs optimally at this ratio, with natural sweetness balancing any astringency inherent in the tea leaves.
Koicha (thick tea) doubles matcha to 4 grams while reducing water to 40ml, achieving a 1:10 ratio that creates a paint-like consistency with concentrated flavor. Only the highest grade matcha suits this concentration—any bitterness becomes unbearable when concentrated to this degree. The intense preparation serves ceremonial purposes in formal tea ceremonies rather than casual daily consumption.
Western preferences often favor greater dilution, using 1-1.5 grams matcha with 120-150ml water for a more approachable introduction to matcha. This lighter preparation reduces intensity while maintaining beneficial compounds and antioxidants. Conversely, some practitioners prefer stronger 3 grams to 70ml ratios emphasizing robust flavor and fuller body, particularly when using premium grade matcha with lower astringency.
Adjusting for Grade and Purpose
Culinary grade matcha requires different parameters than ceremonial grades due to its more robust, slightly bitter character. Higher temperatures around 80-85°C help extract flavor from these more mature leaves, while increased water ratios offset inherent bitterness. Use 1 gram culinary matcha to 100ml water for basic preparation, adjusting based on specific applications and personal taste preferences. Baking preparations may concentrate further since other ingredients provide dilution and complement the stronger tea flavor.
Seasonal adjustments reflect traditional Japanese sensitivity to natural cycles and changing environmental conditions. Summer preparations use slightly cooler water (65-70°C) and increased dilution for refreshing qualities that complement warm weather. Winter calls for fuller temperature (75-80°C) and standard ratios providing warming properties and richer body. These subtle modifications acknowledge matcha’s role beyond simple beverage to a practice of seasonal harmony and mindful consumption.
Cold Preparation Calculations
Cold water extraction requires different ratios compensating for reduced solubility at lower temperatures. Use 3-4 grams matcha per 200ml cold water, shaking vigorously in a sealed container to overcome surface tension preventing proper mixing. Extended contact time of 2-4 hours in the refrigerator allows more complete extraction despite temperature limitations. Some compounds remain less accessible in cold preparation, creating different flavor profiles emphasizing sweetness and reducing umami intensity compared to hot preparation.
Ice preparations require concentrated ratios accounting for dilution from melting ice. Prepare double-strength matcha using 4 grams per 70ml hot water, immediately pouring over ice equal to original water volume. Rapid cooling preserves volatile aromatic compounds while achieving standard strength through controlled dilution. This method maintains superior flavor compared to matcha whisked directly with cold water, as the initial hot water extraction releases more compounds before cooling.
Room temperature preparation offers a compromise between hot and cold methods, suitable for those who find hot beverages less appealing. Water at 20-25°C requires vigorous whisking for 30-45 seconds but preserves all heat-sensitive compounds and delicate flavors. Use standard ratios (2g to 70ml) with extended whisking duration ensuring complete suspension and proper texture. This method particularly suits premium matcha where preserving delicate flavors justifies the extra whisking effort required to achieve proper consistency. Some practitioners prefer room temperature for morning preparation, finding it gentler on an empty stomach while still providing the full spectrum of matcha’s beneficial compounds and energizing effects.
Frequently asked questions
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Why do matcha farmers shade tea plants before harvest?
Shading triggers a biological response that transforms ordinary tea leaves into matcha. When farmers cover plants with tana structures 20-30 days before harvest, blocking 90-95% of sunlight, the plants panic and boost chlorophyll production by 60%. L-theanine levels surge 40% higher compared to sun-exposed leaves. The covered fields also run 2-3°C cooler, which slows growth and concentrates amino acids—this is what creates matcha’s sweet, umami-rich flavor profile that sets it apart from regular green tea.
How is matcha harvested and why does timing matter?
Only the top two leaves and terminal bud meet matcha standards, and they’re hand-picked to avoid bruising that triggers oxidation. Here’s the thing: picked leaves must reach processing facilities within 3-4 hours. Any delay allows enzymatic breakdown that creates off-flavors you can’t remove later. Mechanical harvesting works 50 times faster but damages leaves and includes older growth, which is why it’s reserved for lower grades. First flush harvests in April-May produce the sweetest matcha due to slower spring growth.
What's the difference between tencha and matcha?
Tencha is the leaf material that becomes matcha powder. After steaming, leaves are air-dried flat at 180°C instead of being rolled like sencha. Then air jets strip away stems and veins, leaving only soft leaf tissue. Quality operations remove 60-70% of the original leaf weight during this cleaning process. Inferior producers skip thorough de-stemming, which creates gritty matcha. So tencha is essentially the purified, pre-ground form—matcha is what you get after grinding tencha into fine powder.
Why are stone mills still used to grind matcha?
Granite grinding stones haven’t changed since the 13th century for good reason. Each 400-pound stone set costs $20,000-30,000 and rotates at just 60 RPM, grinding only 30-40 grams hourly. That slow speed prevents heat buildup. Industrial ceramic grinders produce 5 kilograms hourly but generate heat exceeding 50°C, which destroys heat-sensitive compounds and creates burnt notes. The particle size must achieve 5-10 microns for proper suspension—stone mills deliver this consistency while keeping temperatures below 25°C.
How does the steaming process affect matcha quality?
Steam treatment happens at precisely 120°C for 20 seconds. It’s a delicate balance. Shorter steaming preserves freshness but allows oxidation to continue, while longer steaming prevents oxidation but creates flat, spinach-like flavors the Japanese call ‘naval-steamed.’ This steaming stops enzymatic activity immediately, locking in the bright green color and fresh flavor. That’s why leaves must reach processing facilities within 3-4 hours of picking—proper steaming can’t fix damage from delayed processing.
What quality checks happen before matcha is packaged?
Every batch undergoes sensory evaluation by trained panels checking color vibrancy, aroma complexity, and taste balance. Laboratory testing confirms L-theanine content (ceremonial grade typically contains 20-40mg per serving), catechin levels, caffeine concentration, and particle size distribution. Packaging happens immediately in nitrogen-flushed containers to prevent oxidation. Replacing oxygen with nitrogen gas slows degradation of catechins and other antioxidants, preserving the vibrant green color and delicate flavor compounds throughout shelf life.
Discussion: Production Process of Matcha
