The traditional Japanese tea ceremony centers on the preparation, serving and drinking of matcha as hot tea, and embodies how many cups of powdered sugar in a pound meditative spirituality. When a blend is named by the grand master of a tea ceremony lineage, it becomes known as the master’s konomi.

The tea was prepared by roasting and pulverizing the tea, decocting the resulting tea powder in hot water, and then adding salt. Preparation and consumption of powdered tea was formed into a ritual by Chan Buddhists. Zen Buddhism and methods of preparing powdered tea were brought to Japan by Eisai in 1191. In Japan, it became an important item at Zen monasteries, and from the 14th through the 16th centuries, it was highly appreciated by members of the upper echelons of society. Matcha is made from shade-grown tea leaves that also are used to make gyokuro. The preparation of matcha starts several weeks before harvest and may last up to 20 days, when the tea bushes are covered to prevent direct sunlight.

Then, tencha may be deveined, destemmed, and stone-ground to the fine, bright green, talc-like powder known as matcha. Grinding the leaves is a slow process because the mill stones must not get too warm, lest the aroma of the leaves be altered. Up to one hour may be needed to grind 30 grams of matcha. The flavour of matcha is dominated by its amino acids. The highest grades of matcha have a more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year.

Tencha refers to green tea leaves that have not yet been ground into fine powder as matcha, as the leaves are instead left to dry rather than be kneaded. Since the leaves’ cell walls are still intact, brewing tencha tea results in a pale green brew, which has a more mellow taste compared to other green tea extracts, and only the highest grade of tencha leaves can brew to its fullest flavor. Commercial considerations, especially outside Japan, have increasingly seen matcha marketed according to “grades”, indicating quality. Of the following terms “ceremonial grade” is not recognised in Japan but “food grade” or “culinary grade” are.

Ceremonial grade designates tea for its use in tea ceremonies and Buddhist temples. Premium grade is high-quality matcha green tea that contains young tea leaves from the top of the tea plant. Best for daily consumption, it is characterized by a fresh, subtle flavor, usually perfect for both new and everyday matcha drinkers alike. Suitable for cooking purposes, smoothies etc. It is slightly bitter due to factors such as its production from leaves lower down on the tea plant, terroir, the time of harvest, or the process of its manufacture. In general, matcha is expensive compared to other forms of green tea, although its price depends on its quality. Higher grades are pricier due to the production methods and younger leaves used, and thus they have a more delicate flavour, and are more suited to be enjoyed as tea.

Chemical compositions of various grades of matcha were studied, with the results showing that the contents of caffeine, free amino acids, theanine, and vitamin C decreased with the decreasing price of matcha. Where leaves destined for tencha are picked on the tea bush is vital for different grades of matcha. The young developing leaves on the top of the plant, that are soft and supple, are used for higher grades of matcha, resulting in a finer texture and flavour. For the lower grades, older more developed leaves are used, giving them a sandy texture and slightly bitter flavour. Quality matcha is vibrantly green as a result of this treatment. Without the correct equipment and technique, matcha can become “burnt” and suffer degraded quality.

Typically, in Japan, it is stone-ground to a fine powder through the use of specially designed granite stone mills. Oxidation is also a factor in determining grade. Matcha exposed to oxygen may easily become compromised. Oxidized matcha has a distinctive hay-like smell, and a dull brownish-green colour.