What Makes Good Matcha Powder?
A look at the craftsmanship behind our ceremonial-grade powder from Uji, Japan.
When I first started Matcha Mura, I knew I wanted to offer something truly special to NZ — not just another green powder, but real matcha: vibrant, smooth, and deeply rooted in Japanese tradition.
But as I began learning more about how matcha is grown and produced, I realised just how wide the gap is between everyday matcha and the kind that has been cherished for centuries in places like Uji, Kyoto.
Here’s what I’ve come to understand — and why we only source matcha that honours these essential processes:
1. Grown in Shade for Weeks, Not Days
The best matcha starts with how the leaves are grown. About three to four weeks before harvest, the tea plants are covered to block out most of the sunlight. This forces the plant to work harder, increasing the levels of chlorophyll (which gives the powder its bright green colour) and boosting the amino acid L-theanine.
That extra time in the shade is one of the reasons high-quality matcha tastes naturally sweet and smooth, without the bitterness people sometimes associate with green tea.
2. Picked from the First Harvest of Spring
We only use matcha made from the first harvest of the year. These early spring leaves are younger, softer, and more flavourful than later ones. They also hold more nutrients, which you can actually taste — it’s a gentler, rounder flavour, with depth and balance.
Later harvests tend to produce harsher, more bitter matcha, which is often used in bulk or culinary-grade powders.
3. Ground the Traditional Way — Slowly, on Stone
One of the things I found most fascinating is how matcha is turned into powder. Instead of using high-speed industrial grinders, ceremonial matcha is ground slowly between traditional granite stones. It can take nearly an hour just to produce 30 grams.
This slow process helps preserve the aroma and the natural oils in the leaf, giving you that unmistakable smooth texture and rich, layered flavour. It’s also what allows the powder to froth so beautifully when whisked.
4. Handled with Care to Preserve Freshness
Even the best-grown matcha can lose its magic if it’s not stored properly. That’s why our matcha is vacuum-sealed and cold-stored the moment it’s milled. This protects it from oxidation, heat, and moisture — all things that can dull the colour, aroma, and flavour.
When matcha is fresh, you can see it in the colour and smell it as soon as you open the tin. That’s what we aim for in every batch.
Why These Details Matter
When you pay attention to each step — from how the tea is grown to how it’s ground, stored, and prepared — the result is a matcha that’s truly in a class of its own. It’s not just about flavour (though that matters), but about respecting a tradition that has been refined over centuries.
At Matcha Mura, we don’t rush the process. We don’t cut corners. And we don’t offer a dozen options. We focus on just one matcha — because we believe if it’s done right, that’s all you need.
