From Shade to Sip: The Making of Our Ceremonial Grade Matcha
As the days grow longer and the sun warmer through May and June, tea gardens across Japan prepare for the season’s first harvest. During this time, the Camellia Sinensis plant, more commonly known as the tea plant, reaches its peak. The first harvest produces leaves rich in nutrients and vibrant flavor, creating the ideal conditions for producing premium Ceremonial Grade Matcha.
When the team at Chado set out to introduce a new Ceremonial Grade Matcha to our collection, we wanted to approach it with intention. From sourcing to production, it took just over a year to bring this exceptional matcha to our loyal customers. Harvested in late spring and early summer, this batch was grown by third-generation farmer Natsumi Osada in Tenryu, Shizuoka, Japan, a mountainous river region situated 200 to 400 meters above sea level. After harvest, the leaves are carefully processed in Kakegawa, Shizuoka, where they are transformed into the vibrant ceremonial matcha we’re excited to share with you today.
One of the most important steps in producing high quality matcha is the 28-day shading period. During this time, the tea plants are shielded from direct sunlight, encouraging the production of higher levels of chlorophyll, caffeine, and L-Theanine. This process is what gives matcha its vibrant green color and smooth, rich character. Our matcha is made from a single-origin cultivar known as Okumidori, a variety especially well suited for shading and celebrated for its bright green color and deep umami flavor.
The next stage in creating high quality matcha is the Tencha process, a traditional production method unique to matcha. During this stage, the leaves are carefully dried inside a large brick room fitted with an oven, allowing moisture to slowly be removed while gently reducing bitterness and astringency. Though this process is slow and time intensive, it helps develop the smooth, creamy aroma and rich flavor profile found in our matcha.
Once completed, the leaves are stone milled, a hallmark of premium matcha production. The mill rotates at roughly 56 turns per minute, producing between 30 to 50 grams of matcha. This slow and delicate process creates the silky soft texture that defines an exceptional ceremonial grade matcha.
The result is a matcha with a beautifully layered character from start to finish. Each cup carries a sweet, vegetal aroma with notes of earthiness, cream, nuttiness, and seaweed. The flavor is smooth and balanced, offering sweet notes, rich umami, and a creamy finish, all brought together by its deep bright green color. Whether enjoyed as a start to your morning ritual or during a quiet afternoon reset, this matcha was thoughtfully crafted and sourced to create a moment worth slowing down for.
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