One of the first things people notice about high-quality matcha is its vibrant green colour. But why is matcha so much greener than other green teas?
The answer lies in the way the tea is grown, harvested, and carefully processed long before it reaches your cup.
It All Starts with Shade-Grown Tea Plants
One of the defining characteristics of ceremonial matcha is that the tea plants are shaded before harvest. For around three to four weeks, the plants are protected from direct sunlight using special shade covers. With less sunlight available, the tea leaves respond by producing more chlorophyll—the natural green pigment that helps plants absorb light.
This traditional cultivation method is one of the reasons high-quality matcha develops its rich green colour.
Young Leaves Make a Difference
The youngest tea leaves are carefully selected for premium matcha. These tender leaves are naturally softer and often produce a smoother flavour and brighter appearance than older leaves. Careful harvesting helps preserve the delicate qualities that make ceremonial matcha so enjoyable.
Stone Grinding Preserves the Colour
After harvesting, the leaves are steamed to prevent oxidation, dried, and prepared before being slowly stone-ground into an ultra-fine powder.
The slow grinding process helps protect the colour and flavour of the tea. This is why high-quality matcha has such a fine, silky texture.
Climate and Environment
The environment where tea is grown also influences its character. Factors such as altitude, rainfall, temperature, fertile soil, and clean mountain air all contribute to healthy tea plants and the quality of the harvested leaves.
At et moi cha, our matcha is produced using tea grown on our family farm in the Wuyi Mountains. The region is known for its misty mountain landscape, abundant rainfall, rich soil, and clean air, natural conditions that support healthy tea plants throughout the growing season. Together with careful cultivation and traditional processing, these conditions help create tea leaves with a vibrant appearance and fresh, balanced flavour.
Why Some Matcha Looks Yellow or Brown
Not all matcha looks the same. Lower-quality matcha may appear dull green, yellow-green, or even slightly brown.
Several factors can influence the colour, including:
- Less shading before harvest
- Older tea leaves
- Different processing methods
- Poor storage after production
Does Colour Affect Taste?
In many cases, yes.
Matcha with a vibrant green colour often has a smoother, fresher flavour and a naturally balanced taste. Duller matcha may taste more bitter or less aromatic.
Of course, flavour also depends on the tea variety, harvest season, growing conditions, and how the matcha is prepared.
Keeping Matcha Green
Even excellent matcha can gradually lose its vibrant colour if it isn’t stored correctly.
* Keep the tin tightly sealed.
* Store it away from heat, light, and moisture.
* Enjoy it within one to two months after opening for the best flavour and colour.