Matcha, a fine powder made from specially grown and processed green tea leaves, has captivated global taste buds with its unique flavor, vibrant color, and rich nutrients. Unlike regular green tea, where you steep leaves and discard them, matcha lets you consume the entire leaf—unlocking all its goodness. This blog will take you through matcha’s basics, from its raw materials and ancient history to modern production methods, nutritional benefits, new derivative drinks, and introduce our factory’s high-quality matcha-making equipment.

1. What is Matcha?

Matcha is a type of powdered green tea originating from Japan. It is produced by shading tea plants (Camellia sinensis) for 20-30 days before harvest to increase chlorophyll and amino acid content, then steaming, drying, removing stems and veins, and finally grinding the leaves into an ultra-fine powder. Its distinct characteristics—bright color, umami flavor, and concentrated nutrients—make it a staple in traditional tea ceremonies and a popular ingredient in modern food and drinks.

2. Raw Materials of Matcha

The quality of matcha starts with its raw materials—high-quality tea leaves from specific varieties of Camellia sinensis, mainly:

• Variety: Preferred varieties include Yabukita (the most common in Japan) and Saemidori, known for their rich flavor and high nutrient content.
• Cultivation: Tea plants are shaded with straw or cloth 20-30 days before harvest. This reduces sunlight, slowing down photosynthesis and increasing the production of chlorophyll (for color) and L-theanine (for umami and relaxation effects).
• Harvest: Only young, tender leaves (the top 1-2 buds and 2-3 leaves) are picked, as they have the highest concentration of nutrients.

3. Matcha Production Process

The traditional matcha production process is meticulous and can be divided into 5 key steps:

1. Shading: As mentioned, tea plants are shaded for 20-30 days to enhance flavor and nutrient content.
2. Harvesting: Young leaves are hand-picked (for high-end matcha) or machine-harvested (for industrial-grade matcha).
3. Steaming: Fresh leaves are quickly steamed to stop oxidation, preserving their green color and nutrients.
4. Drying & Detoxing: Steamed leaves are dried, then stems and veins are removed to get tencha (the base material for matcha).
5. Grinding: Tencha is ground into ultra-fine matcha powder—this step is critical and has evolved significantly over time.

4. The History of Matcha

• Origins (Tang Dynasty, China, 7th-10th centuries): The earliest form of powdered tea was developed in China, where tea leaves were steamed, dried, and ground into powder for brewing.
• Development (Song Dynasty, China, 10th-13th centuries): Powdered tea became popular among the imperial court and scholars, with elaborate tea ceremonies emerging.
• Introduction to Japan (12th century): A Japanese Buddhist monk, Eisai, brought powdered tea seeds and production techniques back to Japan, where it was refined and integrated into Zen Buddhism rituals.
• Popularization (20th-21st centuries): From a niche traditional drink in Japan, matcha gained global popularity due to its health benefits, becoming a common ingredient in desserts, drinks, and even savory dishes.

5. Nutritional Value & Health Benefits of Matcha

Matcha is a nutrient-dense superfood, with benefits backed by modern nutrition science:

• Rich in Antioxidants: Contains high levels of EGCG (epigallocatechin gallate), a powerful antioxidant that helps fight free radicals and reduce oxidative stress.
• Boosts Relaxation & Focus: L-theanine, an amino acid unique to tea, promotes the production of alpha brain waves—reducing stress while enhancing focus and alertness (without the jitters from caffeine).
• Supports Metabolism: Caffeine and EGCG work together to boost fat oxidation, aiding in weight management (when combined with a healthy diet and exercise).
• Provides Essential Nutrients: Contains vitamins (A, C, E), minerals (potassium, iron, calcium), and fiber—all from consuming the entire tea leaf.

6. Evolution of Matcha Grinding Methods: From Ancient to Modern

The grinding step defines matcha’s quality, and methods have evolved to balance tradition, efficiency, and precision:

7. Quality Improvement of Matcha

Over time, matcha quality has been enhanced through 3 core aspects:

• Raw Material Optimization: Selecting premium tea varieties and refining shading techniques to increase L-theanine and chlorophyll.
• Process Precision: Using modern equipment to control steaming time (preserves color) and drying temperature (maintains nutrients).
• Grinding Technology: Adopting industrial ball mills to produce ultra-fine, uniform powder (≤15μm), which dissolves better and has a smoother taste.

8. New Derivative Drinks Made with Matcha Powder

Matcha’s versatility has led to a wave of innovative drinks worldwide:

• Matcha Latte: Steamed milk mixed with matcha powder—creamy and mild, perfect for daily consumption.
• Iced Matcha Frappé: Blended matcha, ice, and a touch of sweetener—refreshing for hot weather.
• Matcha Bubble Tea: Matcha base with chewy tapioca pearls—a popular fusion of traditional matcha and modern boba culture.
• Matcha Smoothie: Blended matcha with fruits (banana, mango) and yogurt—nutritious and filling, ideal for breakfast or snacks.
• Matcha Sparkling Water: Mix matcha concentrate with sparkling water—light, bubbly, and low in calories.

9. Our Recommendation: DL-6CQM-40 Alumina Ball Mill for 15μm Matcha Powder

To produce high-quality, industrial-grade matcha powder (≤15μm), our factory’s DL-6CQM-40 Ultra-Hard Alumina Ball Mill is the ideal choice. It combines efficiency, precision, and hygiene to meet large-scale production needs.

Key Parameters (DL-6CQM-40)

Why Choose Our Ball Mill?

• Ultra-Fine Powder: Produces matcha ≤15μm, ensuring smooth texture and easy dissolution.
• Hygienic Production: Sealed environment reduces microbial contamination, meeting food safety standards.
• Stable Performance: Precise temperature control (5-15℃) minimizes chlorophyll loss, maintaining matcha’s bright color.
• Industrial Efficiency: 25 kgs/batch capacity and 1-2 kg/hour efficiency, suitable for large-scale production of ice cream, drinks, and other industrial applications.