Matcha is produced by shading tea plants for 2–4 weeks before harvest, steaming and drying the leaves to make tencha, then stone-grinding into ultra-fine powder (5–10 microns).
Ceremonial grade is reserved for traditional tea preparation, while culinary grade is formulated for lattes, baking and confectionery. High L-theanine content and slow-release caffeine provide calm alertness, making matcha a premium functional ingredient.