In Japanese, the word “Matcha” literally means “ground tea”. It is derived from an ancient Japanese word “Matsu” which loosely means ‘powdered’ and “cha” means tea.

Japanese organic ceremonial grade Matcha is traditionally ground using granite wheels. It’s the grinding process that Matcha owes its name to. Whole leaves are ground into a fine powder. 

In the stage before grinding, Matcha is referred to as “Tencha” which means fresh or sweet leaf. Grinding matcha to a fine texture makes it easy for us to suspend the bits of tea leaf in the water through whisking so that they become consumable for us.


If matcha were not ground, it wouldn’t be so distinct and not nearly as nutritious. It would be just like every other tea in the world. You’d have to pour boiling water over whole tea leaves, wait for the tea leaves to steep, then throw them away and drink the leaf-soaked water. With Matcha, you ingest the whole leaves and therefore, absorb all the goodness that the tea has to offer. Brewing lets a lot of nutritional benefit of the leaves go to waste. So the best way to absorb all the nutritional benefit is to ground Tencha leaves into Matcha green tea powder. That way, it’s easier to drink as well.



How It Is Ground

Dried Tencha leaves are kept refrigerated and stone-ground into fine powder using a granite mill. Then the Matcha is sealed into airtight packets and shipped to the warehouse, where they are stored in refrigerators.

How Long It Stays Fresh

Sealed Matcha expires about 2 years after the grinding. Once opened, it is best to consume within 3 months. Once you’ve opened your pack of Matcha, make sure to carefully re-seal it to keep it fresh. And always, always refrigerate it in a dark corner of your fridge.

Did you like this post? What is your opinion on preserving the freshness of Matcha? Share with us in the comments. 

Leave a comment

Comments will be approved before showing up.