How matcha is made
Matcha is made from tencha: tea leaves grown under shade for a period before harvest, then steamed, dried and stripped of stems and veins. The tencha is ground into a very fine powder, traditionally with granite stone mills and also with other milling methods. Shading and fine grinding give matcha its colour and its texture.
Ceremonial and culinary grades
- Ceremonial grade: meant to be whisked with water and drunk. Usually made from younger leaves, often from the first harvest of the year, with a brighter green colour and a smoother, less bitter taste.
- Culinary grade: meant for lattes, bakery, confectionery, ice cream and food manufacturing. Usually made from later harvests, with a stronger, more astringent taste that holds up with milk and other ingredients.
- These are trade terms, not legal grades, and producers use them differently. Judge the grade by samples and the specification, not by the label alone.
Japanese regions
Japan has several established matcha regions. Uji in Kyoto Prefecture is the best-known historic centre. Nishio in Aichi Prefecture is a major matcha producing area. Kagoshima in southern Kyushu is one of Japan’s largest tea-growing prefectures. Region is a useful starting point, but producer, harvest and processing matter as much as the region.
Define what you need
- Use: drinking, latte, or ingredient for a food product.
- Grade, region and harvest.
- Colour, taste and fineness, described and then fixed by an approved sample.
- Conventional or organic.
- Volume per order and how often you will order.
- Pack size and packaging, and the best-before period you need.
Samples and the approved reference
Ask for samples of several grades and compare them side by side, both on their own and in the product you will make. Once you approve a sample, agree that it is the reference for the contract, and keep part of it so you can compare the delivered lot.
Laboratory analysis and EU rules
Tea sold in the EU must meet the maximum residue levels for pesticides set by Regulation (EC) No 396/2005, as well as EU limits on contaminants. Because Japanese and EU limits are not always the same, a lot that is compliant in Japan is not automatically compliant in the EU. Ask for a laboratory analysis of each lot, check it against EU limits before shipment, and agree in the contract which parameters are tested.
Organic matcha
If you need organic matcha, check that the producer’s organic certificate is valid and recognised in the EU, and that the certificate covers the specific product and lot. Organic imports into the EU also need the required import documentation.
Packaging and storage
- Matcha is sensitive to light, heat, air and moisture, which dull its colour and taste.
- Bulk matcha is commonly packed in sealed, light-proof foil bags inside cartons.
- Store it cool, dry and away from light, and use opened packs quickly.
- Agree the best-before date and how much shelf life must remain on delivery.
Documents to ask for
- Commercial invoice and packing list.
- Transport document (bill of lading or air waybill).
- Certificate of origin where needed.
- Laboratory analysis for the lot.
- Organic certificate and import documents, if organic.
Comparing offers
Compare matcha on the same basis: grade and harvest, region and producer, results from your own sample tests, packaging, remaining shelf life, the analysis provided, and the delivery point and Incoterm. A low price for a vaguely described culinary grade is not comparable with a fully specified, tested lot.
Common mistakes to avoid
- Buying by the word “ceremonial” or “premium” without approving a sample.
- Assuming a lot compliant in Japan meets EU limits.
- Ignoring packaging and storage, which affect colour and taste.
- Comparing prices with different grades, pack sizes or Incoterms.
Checklist before you order
- Use, grade, region and harvest specified.
- Sample approved and kept as reference.
- Laboratory analysis per lot agreed and checked against EU limits.
- Organic certificate checked, if needed.
- Packaging, best-before and storage agreed.
- Incoterm, payment terms and documents in writing.
How Kestrade helps
We source matcha from established Japanese producers in Uji, Nishio and Kagoshima. We arrange samples, have every lot analysed by a laboratory for EU compliance, check the documents and present one offer with Incoterm, lead time and payment terms.