How to Make Matcha from Fresh Chinese Tea Leaves

Matcha, a finely ground green tea powder, has become a globally popular beverage due to its rich antioxidants, vibrant green color, and smooth umami taste. While most matcha is traditionally associated with Japan, China—one of the world’s oldest tea-producing nations—also has a long history of producing high-quality green tea that can be used to make matcha.

In this article, we will explore the step-by-step process of making matcha from fresh Chinese tea leaves, from selecting the best leaves to processing and grinding them into a fine powder. This guide will also discuss the history of matcha in China, key differences between Chinese and Japanese matcha, and tips for achieving the best quality homemade matcha.

1. The Origins of Matcha in China

Although matcha is closely associated with Japanese tea culture, its origins can be traced back to China during the Tang (618–907) and Song (960–1279) Dynasties. During this period, Chinese monks and scholars developed a method of grinding tea leaves into powder and whisking them with hot water—a practice that later influenced the Japanese Chanoyu (Tea Ceremony).

Today, while powdered tea is less common in China than in Japan, many high-quality Chinese green teas, such as Longjing (Dragon Well), Biluochun, and Anji Bai Cha, can be processed into matcha-style tea powder.

2. Selecting the Best Fresh Chinese Tea Leaves for Matcha

The quality of matcha depends heavily on the type and freshness of the tea leaves used. The best leaves for matcha come from high-grade green tea varieties grown in shaded conditions.

Ideal Tea Varieties for Making Matcha

1. Longjing (Dragon Well) Tea – Known for its sweet, chestnut-like flavor.
2. Biluochun (Green Snail Spring) Tea – A tender green tea with floral notes.
3. Anji Bai Cha (Anji White Tea) – A rare green tea with high amino acid content, giving it a smooth umami taste.
4. Mao Feng Tea – A delicate tea with bright green leaves and a fresh aroma.

Key Criteria for Selecting Fresh Leaves

• Young and Tender Leaves – The best matcha comes from the first or second harvest, as younger leaves have a higher concentration of amino acids and chlorophyll.
• Bright Green Color – Indicates high chlorophyll levels, essential for matcha’s signature vibrant green hue.
• Minimal Oxidation – Only freshly picked leaves should be used to maintain the tea’s natural sweetness and umami flavor.

3. The Step-by-Step Process of Making Matcha from Fresh Tea Leaves

Once the fresh tea leaves are selected, they must go through a carefully controlled process to transform them into fine matcha powder.

Step 1: Shade-Growing the Tea Plants (Optional)

In Japan, matcha-producing tea plants are shade-grown for 20–30 days before harvest. This process increases chlorophyll and amino acids, making the tea smoother and richer in umami. If you are growing your own tea, you can cover the plants with bamboo mats or black netting to reduce sunlight exposure.

Step 2: Harvesting the Tea Leaves

• The first spring harvest (early April–May) produces the highest quality leaves.
• Pick only the youngest, most tender leaves (the top two leaves and bud).
• Avoid leaves that are too mature, as they contain more tannins, leading to a bitter taste.

Step 3: Steaming the Leaves to Prevent Oxidation

Immediately after harvesting, the tea leaves must be steamed to stop oxidation. This process preserves the bright green color and delicate flavors.

How to Steam Fresh Tea Leaves:

1. Bring water to a boil and place the fresh leaves in a steaming basket.
2. Steam for 30–60 seconds until the leaves become soft and slightly darker in color.
3. Remove from heat and spread the leaves out to cool.

Tip: Do not over-steam the leaves, as this can cause them to lose their vibrant green color.

Step 4: Air-Drying the Leaves

After steaming, the leaves must be dried to remove excess moisture.

How to Air-Dry the Leaves:

1. Spread the steamed leaves on bamboo trays or clean paper towels.
2. Place them in a well-ventilated area away from direct sunlight.
3. Let them dry naturally for 6–12 hours until they are crisp but not completely brittle.

Step 5: Stone-Grinding the Leaves into Powder

Once dried, the tea leaves are ground into a fine powder using a traditional stone mill. This is the most crucial step in making high-quality matcha.

How to Grind the Leaves into Matcha Powder:

1. Remove the leaf veins and stems to create a smooth, fine texture.
2. Use a stone mill or ceramic grinder to slowly grind the leaves. This process should be gentle and slow (1 hour per 30 grams) to prevent heat buildup, which can alter the tea’s flavor.
3. The resulting powder should be bright green, silky, and ultra-fine (less than 10 microns in size).

Alternative Method: If you don’t have a stone mill, you can use a coffee grinder set to the finest setting, but this may not achieve the same smoothness as traditional stone grinding.

4. Comparing Chinese Matcha vs. Japanese Matcha

While both Chinese and Japanese matcha share similarities, there are key differences:

Despite these differences, high-quality Chinese matcha-style green tea powder can be an excellent alternative for those looking to experiment with fresh tea varieties.

5. Tips for Storing and Using Homemade Matcha

To preserve the freshness and nutrients of homemade matcha, follow these storage guidelines:

• Store in an airtight container to prevent oxidation.
• Keep in a cool, dark place or refrigerate to maintain its bright green color.
• Use within 3 months for the best flavor and nutritional benefits.

How to Enjoy Your Homemade Matcha

• Traditional Matcha Tea: Whisk with hot water using a bamboo whisk.
• Matcha Latte: Blend with milk or plant-based alternatives.
• Matcha Smoothie: Mix with fruits for an antioxidant-rich drink.
• Matcha Desserts: Add to cakes, cookies, or ice cream.

6. Conclusion: Bringing Ancient Matcha Traditions to Life

Making matcha from fresh Chinese tea leaves is a rewarding process that connects modern tea lovers with ancient traditions. By carefully selecting, steaming, drying, and grinding tea leaves, you can create high-quality matcha at home while exploring China’s rich tea heritage.

Whether enjoyed in a calming tea ritual or as an ingredient in modern beverages and desserts, homemade matcha offers a unique way to experience the flavors, history, and craftsmanship of Chinese tea culture.

Would you like to learn more about specific brewing techniques or how to enhance matcha flavor? Let’s continue exploring the world of Chinese green tea together!