HOW MATCHA IS GROWN

From shaded leaf to your bowl.

Matcha begins in the field—and every step shapes its colour, aroma and taste.

  1. 01

    Grown under shade

    Tea plants growing beneath shade canopies in Japan

    Before harvest, the tea plants are covered to reduce sunlight. This helps the leaves develop their deep green colour and rich umami taste.

  2. 02

    Picked with care

    Tender tea leaves being carefully harvested

    Tender leaves are harvested while they are fresh, soft and full of flavour.

  3. 03

    Steamed quickly

    Fresh tea leaves being steamed after harvest

    Soon after harvest, the leaves are steamed to stop oxidation and preserve their green colour.

  4. 04

    Dried into tencha

    Dried tencha leaves resting on a bamboo tray

    The leaves are dried without being rolled. At this stage, they are called tencha.

  5. 05

    Refined to the leaf

    Tea stems separated from refined tencha leaves

    Stems and veins are removed, leaving the soft leaf material used for matcha.

  6. 06

    Ground into matcha

    Tencha being ground into matcha with a stone mill

    The tencha is slowly ground into the fine powder we whisk and drink.

Read the full story of matcha

Every one of these steps is in your tin of SUKÖ.

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