Jiangsu matcha powder

Jiangsu Matcha Production and Regional Characteristics

Jiangsu province sits in East China’s coastal region, straddling temperate and subtropical climate zones that create ideal conditions for tea cultivation. This ancient tea-producing area, with nearly 2,000 years of cultivation history, has emerged as a substantial contributor to China’s matcha production, which represents about 60% of the world’s total output. In 2024 alone, Jiangsu’s matcha production exceeded 1,200 tonnes, blending traditional tea-making heritage with modern processing methods.

Climate and Terroir That Shape Flavor

The province’s humid subtropical climate in southern regions provides moderate rainfall and four distinct seasons that influence matcha characteristics. Tea plants thrive in Jiangsu’s fertile, organic-rich soils with excellent permeability and ventilation. The terrain varies from flat plains to gentle hills, creating microclimates across different growing areas. This terroir produces matcha with coumarin and fruity notes, sharing aromatic similarities with neighboring Zhejiang province’s output. The moderate temperatures and consistent rainfall create conditions for tender leaf growth, which translates to the delicate flavors matcha drinkers recognize.

Key Growing Regions and Their Distinctions

Several areas within Jiangsu contribute to matcha production, each with subtle variations. Yixing, a county-level city in Wuxi, stands out with its 2,000-year tea-growing legacy and particularly fertile soil conditions. The Nanjing Plain and Yangzhou Plain also serve as productive tea-growing zones. Southern Jiangsu, part of the broader Jiangnan tea region, benefits from its proximity to traditional tea culture centers. The province’s position bordering Zhejiang allows for knowledge exchange and similar cultivation practices. These regions produce green tea varieties like the famous Bi Luo Chun, and the same cultivars and growing conditions that create refined green teas also yield quality matcha when processed differently.

Flavor Profile and Processing Methods

Jiangsu matcha carries floral and fruity characteristics inherited from the region’s green tea tradition. The flavor profile tends toward delicate and refined rather than bold or grassy, with a refreshing aftertaste that reflects the moderate climate. Producers use shading technology before harvest to reduce caffeine content and astringent compounds, intensifying the umami qualities and vibrant green color. The processing involves several steps:

• Shading tea plants 20-30 days before harvest to boost chlorophyll and amino acids
• Handpicking the youngest, most tender leaves for optimal texture
• Steaming leaves immediately after harvest to halt oxidation
• Drying and stone-grinding into fine powder using traditional methods

The combination of Jiangsu’s terroir, cultivar selection, and processing techniques creates matcha with balanced sweetness and minimal bitterness. Spring harvests, which occur slightly earlier than Anhui but later than Sichuan, produce the most prized matcha with peak flavor concentration. This timing coincides roughly with Zhejiang’s harvest, placing Jiangsu in the optimal window for quality matcha production within China’s tea calendar.