If you’ve been swept into the world of matcha, you’ve likely come across phrases like "hand-harvested" and "shade-grown," in descriptions of high-quality organic matcha. But what do these terms really mean? At SAMO Matcha, we believe that understanding how your favorite green powder is cultivated and processed can deepen your connection to it. So, let’s take a journey into the fields and explore how premium organic matcha is grown and produced.

We visited our tea fields and factory in Japan and we’re giving you the inside scoop

The Unique Process of Growing Green Tea

Matcha is made from the same plant as other green teas—Camellia sinensis—but what makes it unique is how it’s grown. The secret lies in the traditional Japanese farming methods passed down over centuries, with an intense focus on creating vibrant, nutrient-rich leaves.

Shade-Grown for Maximum Flavor and Nutrients

About three weeks before harvest in early spring, tea plants are shaded from the sun. Farmers cover the plants with large black nets or bamboo mats to block around 90% of the sunlight. This step is crucial for enhancing the chlorophyll content in the leaves, which is what gives matcha its signature vibrant green color and deep, rich flavor.

The shade also boosts the production of L-theanine, an amino acid responsible for matcha’s calming effect, and its smooth, umami taste. At SAMO Matcha, we ensure that this traditional shading method is followed to produce the highest-quality organic matcha.

Hand-Picked for Purity

When it’s time for harvest, only the youngest, most tender leaves from the top of the plant are handpicked. These first-flush leaves are softer and have the best concentration of nutrients and flavor. By focusing on manual harvesting, we guarantee that only the best leaves are selected, avoiding any bitter or lower-quality older leaves.

The Production Process: From Leaf to Matcha Powder

Once harvested, the leaves go through a meticulous process that preserves their unique characteristics and ensures a fine, smooth matcha powder.

1. Steaming

Immediately after the leaves are picked, they are lightly steamed to stop oxidation. This quick steaming process preserves their vibrant green color and locks in the nutrients and flavors. Unlike other teas that are allowed to oxidize (such as black tea), matcha retains its fresh, vegetal taste due to this step.

2. Air Drying

After steaming, the leaves are carefully air-dried. This gentle drying process ensures that the delicate flavors and natural qualities of the leaves are not lost. It’s during this stage that the leaves become tencha—the precursor to matcha.

3. De-Stemming and De-Veining

The dried tencha leaves are then de-stemmed and de-veined, meaning the thick veins and stems are removed, leaving only the soft, fleshy parts of the leaf. This step is vital to ensuring a smooth, non-gritty matcha powder.

4. Ground to Perfection

Once the tencha leaves are prepared, they are ground into a fine powder. The powder particles are very, very small. They are nano particles of 10 to 15 microns in size. The grinding process is slow and precise, often taking an hour to produce just 30 grams of matcha. This prevents overheating, which can negatively affect the flavor and nutritional content of the powder.

Centuries-old Tradition and Organic Certification: What Sets SAMO Matcha Apart

The production facility in Uji, Kyoto dates back all the way to the 1600s. It was initially owned by a family specialized in green tea cultivation and processing. About 100 years ago, the current factory owners took over the business, keeping the careful practices and tradition.

Our partners follow the highest ISO international food safety standards, and are proud to be JAS certified - Japanese Agricultural Standard for organic food and farming.

Our farms follow strict organic farming practices, meaning no synthetic fertilizers, pesticides, or herbicides are used. This not only ensures a clean, chemical-free product but also helps maintain the health of the soil and the surrounding environment.

Therefore, we have also obtained the EU organic certification and are proud to offer certified organic matcha to the EU market. Choosing organic matcha supports a sustainable way of farming that respects the earth, its ecosystems, and your health.

The Benefits of Organic Matcha

Because matcha is consumed in its entirety (unlike other teas where the leaves are steeped and discarded), it’s essential to choose organic. SAMO Matcha provides matcha that’s free from chemicals, giving you peace of mind along with your daily cup of green energy.

Here are just a few of the key benefits of drinking organic matcha:

Rich in antioxidants: Matcha contains a type of antioxidant called catechins, which are known to support heart health, boost metabolism, and combat free radicals.
Natural energy booster: Thanks to its unique combination of caffeine and L-theanine, matcha provides a calm, focused energy without the jitters or crashes.
Supports mental clarity: The high levels of L-theanine in matcha help improve focus and promote a calm, meditative state, perfect for productivity or relaxation.
Detoxifying properties: The chlorophyll content in matcha helps the body detox naturally by eliminating harmful toxins.

Why SAMO Matcha is the Perfect Choice

From the careful cultivation of shade-grown leaves to the meticulous grinding process, SAMO Matcha’s production methods ensure a premium, organic product that’s as pure as it is delicious. Whether you’re a seasoned matcha drinker or just beginning to explore the green world of matcha, understanding how it’s grown and produced can give you a new appreciation for every sip.

At SAMO Matcha, we believe that the best matcha comes from respecting time-honored traditions and embracing sustainable, organic practices. That’s why we’re proud to offer matcha that’s not just delicious, but also crafted with care for both you and the planet.

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How Organic Matcha is Grown and Produced: SAMO Matcha behind the scenes