The Camellia Sinensis Plant: Where Matcha Begins

Matcha begins with the same plant as all real tea: Camellia Sinensis.
Black tea, green tea, hojicha and matcha all come from this one plant. The difference lies in how the leaves are grown and processed.

For matcha, the growing process changes weeks before harvest. Tea plants are shaded from direct sunlight, usually three to four weeks in advance. This slows growth and alters the leaf structure. Chlorophyll levels increase, amino acids develop more fully and bitterness stays low. The result is a brighter green leaf with a softer, more layered taste. This shading step is what sets matcha apart. These first harvest leaves are used for Ceremonial grade and ASA GO. The next harvest leaves are used for Latte grade and later harvest for Culinary grades. 

This shading step is what sets matcha apart from other tea. 

At ASA Matcha, we source directly from tea farms in Uji, Kagoshima, Shizuoka and Izumo. Our sourcing team, Wanjin and RJ, visit the farms regularly and work closely with the farmers throughout the season. Harvest runs from April through August, a period where timing, weather and leaf selection make a measurable difference in quality.

After harvest, the leaves are steamed to stop oxidation, similar to green tea. From there, the process changes. Matcha leaves are not rolled or shaped. Stems and veins are removed, leaving only the soft leaf material known as tencha. Tencha is then slowly stone-ground into a fine powder.

Because matcha is consumed as a powder, you drink the entire leaf. This is why matcha feels different from other teas, and from coffee. The caffeine release is slower and more balanced, influenced by the higher levels of naturally occurring amino acids developed during shading.