Sourcing Matcha: Tea Travels to Japan 

Travelling to Japan always stirs a special sense of anticipation in me. As a former tea planter, I've spent much of my life immersed in the world of tea — yet every visit brings new insights and connections. My last journey to Japan was in 2018, so this trip in early 2025 was long overdue. Timed around the FoodEx Tokyo exhibition in March, it wasn’t the ideal season for visiting tea gardens — that would typically be in April to May, when the tea fields are lush and ready to harvest. But the purpose of the visit was just as meaningful: to reconnect with our long-standing suppliers and discover new possibilities for our matcha collection. 

Meeting the Makers: Yoshi and Yuko 

At the heart of our visit was a reunion with Yoshi-san and his wife, Yuko — passionate, third-generation tea farmers we've proudly partnered with for over 15 years. Based in the serene landscape of Ise Bay in the Yokkaichi region, nestled at the foothills of the Suzuka Mountains, they run their own tea farm including processing facilities that fuse cutting-edge Japanese technology with generations of craftsmanship. 

Their family’s approach is rooted in tradition but progressive in practice — combining ancestral wisdom with precise innovation. They not only cultivate their own land but also support local farmers through a cooperative model, buying raw tea leaves from nearby gardens at fair, sustainable prices. This ensures consistency and quality, while also sustaining the community and preserving the legacy of Japanese tea-making. 

The Region: A Terroir Like No Other 

The Suzuka Mountain Range provides a lush, biodiverse environment. Rich soils, cool mountain air, and the influence of the nearby Pacific coast all contribute to the exceptional terroir of this region. The result? Matcha that is naturally vibrant in colour, with an umami-rich, smooth, and delicately sweet flavour — exactly what we seek for our ceremonial and organic matcha range. Our matcha range is crafted using two prominent Japanese tea cultivars - Yabukita and Okumidori - which thrive in this region, each contributing distinct qualities to create a matcha that’s vibrant, smooth, and richly umami. 

Spring Harvest: The First Flush 

With the arrival of spring, as temperatures rise, tea plants begin to awaken from winter dormancy. The first flush, known as Ichibancha, begins around late April to early May — a crucial time when the tender new leaves contain the highest levels of nutrients, sweetness, and depth of flavour. 

This is when up to 70% of the year’s premium harvest is gathered. In preparation, sections of tea gardens destined for matcha and gyokuro are shaded for around 20 days with special black mats. This process increases L-theanine, chlorophyll, and other amino acids, reducing bitterness and enhancing sweetness — resulting in the smooth, creamy matcha that we know and love. 

The Production Journey 

Once harvested, the leaves are transported immediately to the processing facility. Here’s how they’re transformed: 

• Steaming (Mushi): A quick steam (20 - 60 seconds) halts oxidation, locks in nutrients, and helps preserve the deep green colour. 

• Cooling & Drying: Leaves are rapidly cooled and gently dried to stop further cooking and preserve their flavour. 

• Rolling (Jūnen): This is a critical step, helping to shape the leaves, express their juices, and develop nuanced flavours. The final rolling gives Japanese green tea its signature needle-like shape. 

• Final Drying: Moisture is reduced to 3–4%, stabilising the tea for storage. At this stage, the tea is called Aracha – unrefined, unsorted tea. 

• Sorting & Grading: Aracha is then cleaned of stems and dust, graded by size, shape, and colour into different tea grades. 

Distinct Stages of Matcha Production 

Shade-grown teas are separately processed to make ceremonial grade matcha and the processed leaves are called Tencha. Matcha production is very similar with some distinct differences. The process doesn’t involve rolling. 

• Steaming - Leaves are lightly steamed for about 20–30 seconds to halt oxidation, preserving green colour and umami. 

• Cooling & Drying - Leaves are quickly cooled and then air-dried without being rolled; this maintains the leaf's flat, flaky structure. 

• De-stemming and De-veining - Stems and thick leaf veins are removed, leaving only the tender leaf material. This step is critical for a smooth texture and refined flavour of a good quality matcha. 

• Stone Milling – Tencha is slowly ground in state-of-the-art mills into an ultra-fine powder (~10 microns). This fine grade matcha powder ensures full suspension in water, consistent whisk, creamy texture. 

New Discoveries on This Trip 

One of the joys of visiting the source is discovering teas you simply can't encounter elsewhere. During this trip, I came across two standout matcha products that we’re excited to introduce: 

Imperial Grade Matcha - with an intensified flavour profile, vibrant, creamy, and deeply satisfying. Perfect for those who would like to experience the most refined version of ceremonial matcha grade out there.  

Ceremonial Grade Kuro Matcha - a rare “Black Matcha” - made from shade-grown leaves similar to gyokuro, which are gently roasted and then stone-milled. The result is a beautifully complex powder with notes of cocoa, hazelnut, and caramel. It’s a revelation — smooth, balanced, and unlike anything I’ve tasted before.  

Challenges Facing Japanese Tea Farmers 

Yet amidst the beauty of this region, challenges persist. Many tea farmers are ageing — often in their mid-60s or 70s, with few in the younger generations willing to carry on the family legacy. Urban migration continues to pull youth toward city life, and with it, centuries of tea knowledge risk being lost. 

There’s also increasing pressure from industrial-scale buyers seeking to commoditise tea production. This puts the authenticity, craftsmanship, and long-term sustainability of Japanese tea at risk. Meanwhile, global demand, especially for premium Japanese matcha has soared, with consumption up fivefold in just the last year. This surge is driving prices higher and making it harder for smaller companies to secure consistently premium grade matcha. 

A Commitment to Ethical Sourcing 

At The Tea Makers of London, we’re committed to sourcing directly from trusted growers. It’s these long-standing relationships built on mutual respect and transparency, that allow us to offer truly exceptional matcha to our customers, even amidst rising demand and logistical challenges. 

We’re incredibly proud of the partnerships we’ve built and the loyalty of our customer community, many of whom have supported us for over a decade. Thank you for being part of this journey, one that connects the ancient tea fields of Japan with your daily cup, and celebrates not only flavour, but heritage, people, and place.