What makes our Japanese matcha different?

Our premium Japanese matcha combines:

• Shade growing, which deepens the intense green colour and the umami.
• Processing into tencha, preserving the purity of the leaf.
• Artisanal granite stone milling, which protects the leaf's aroma and freshness.
• Kagoshima origin, with volcanic soil enriched by Sakurajima.

🌤 Shade growing: the secret of Japanese umami

Weeks before harvest, the tea fields are covered with nets that block up to 90 % of the sunlight. This process, known as shade growing, is essential for producing high-quality matcha.

Thanks to the shading:

• Chlorophyll increases, intensifying the characteristic vibrant green colour.
• The production of amino acids such as L-theanine rises; these are responsible for the smooth, slightly sweet flavour and the pronounced umami.

This technique is what sets ceremonial-grade matcha apart from other green teas, both in flavour and in character.

🍃 From field to tencha: traditional leaf processing

After harvesting, which in the finest crops is done selectively and with great care, the tea leaves undergo a brief steaming. This step halts oxidation and preserves the plant's natural freshness.

The leaves are then air-dried and the stems and veins are removed. What remains is the pure tea leaf destined specifically for making matcha: the tencha.

Only the finest tencha goes into producing a Japanese Matcha Premium like the one from Matcha Colors.

🪨 Artisanal granite stone milling

The tencha is ground slowly in granite stone mills. Unlike faster milling methods, this artisanal grind is deliberately slow: only 30-40 grams of matcha are produced per hour.

There is a crucial reason for this low speed:

• It prevents the ground leaf from overheating.
• It keeps the leaf's chlorophyll, colour and aroma fully intact.
• It produces an extremely fine, silky powder that disperses beautifully in water.

The result is a matcha with a creamy texture, an intensely green colour and an enveloping sensory experience in every cup.

🍵 Kagoshima: a volcanic terroir for a unique matcha

Our Japanese Matcha Premium comes from Kagoshima, in southern Japan, a region with a tea-growing tradition dating back to the Edo period.

The area is characterised by:

• Volcanic soil enriched by the Sakurajima volcano, rich in minerals.
• A warm, humid climate, ideal for growing high-quality green tea.
• Frequent banks of mist, which protect the leaves and help retain moisture.

Kagoshima grows less common cultivars such as Saemidori and Yutakamidori, which offer a smoother, sweeter and more aromatic profile than the traditional Yabukita. Coming from a small family tea farm, each harvest reflects special care, limited production and a strong commitment to sustainability.

☯️ Japanese matcha and Chinese matcha: two complementary traditions

Both China and Japan have long, rich traditions in the world of green tea. The matcha produced in each country reflects different styles, methods and working philosophies, which give rise to distinct flavour profiles and uses.

In the case of Japanese matcha:

• Strong emphasis is placed on shade growing and on achieving a pronounced umami.
• Stone milling is a traditional method closely tied to the tea ceremony.
• Its profile tends to be smooth, creamy and gently sweet, ideal on its own or in premium preparations.

Chinese matcha and powdered teas, meanwhile, span a very broad and diverse range, with products designed for different culinary uses, blends and formats. Each origin brings its own character and cultural context.

At Matcha Colors we focus on Japanese matcha from Kagoshima because it fits our vision: a product with a clearly defined origin, limited production and a sensory profile we particularly prize for its silky texture and its balance of sweetness, umami and vegetal freshness.

💚 What you'll find in every cup

Thanks to the way it is grown and crafted, Japanese matcha holds a special place in the world of green tea. In every cup of our Japanese Matcha Premium you will find:

• A naturally high concentration of catechins, characteristic of shade-grown tea.
• L-theanine, the amino acid behind matcha's smooth, rounded umami.
• A gentle, natural dose of caffeine, as in all fine green teas.
• A wonderfully versatile way to bring green tea into sweet and savoury recipes and drinks.

When you drink matcha, you consume the whole leaf in powdered form, with all of its colour, aroma and character.

🛒 Discover our Japanese Matcha Premium

In every cup of our Japanese Matcha Premium there is more than tea: there is a farming legacy, a meticulous process and a firm commitment to the highest quality.

👉 Discover more in our online store: www.matchacolors.com

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