From Plant to Cup: The Art of Cultivating Premium Matcha (and How to Spot the Real Deal)

At OMGTea, we're passionate about matcha — not just because it’s a powerhouse of antioxidants and calm energy, but because it’s a true art form, crafted with care at every step. As matcha’s popularity continues to rise, so does the confusion around the different grades available and what truly sets high-quality matcha apart — because not all matcha is created equal.

If you’ve ever wondered why some matcha tastes silky and smooth while others are bitter and gritty, the secret lies in the journey — from plant to cup.

Here’s how high-quality matcha, like OMGTea, is crafted — and how you can tell when you’re getting the best.

It Starts with the Right Leaves

Quality matcha is not just another type of green tea, it is the champagne of green tea. Matcha comes from the same plant as all tea, Camelia Sinensis but the way it is cultivated and processed is what makes matcha so special. Real matcha tea comes from Japan and is made from the finest shade-grown leaves stone-ground to a fine powder.

The plants, which grow in near darkness, compensate for the lack of light by producing an intense amount of chlorophyll. The overproduction of chlorophyll also contributes to the distinctive bright green colour of quality matcha.

Shading the plants also yields an increase in the development of the amino acid L theanine, which gives you that Zen feeling you get when drinking quality matcha and which is also thought to give it its umami flavour.

Low-quality matcha, on the other hand, often uses leaves that aren't properly shaded, leading to a yellowish or brownish powder and a sharp, bitter taste.

Tip: Look for vibrant green powder. If it's dull or muddy looking, it’s a red flag.

Only the Best of the Best

Once harvested, the stems and veins of the leaves are carefully removed, leaving only the softest parts behind. This is essential for ensuring a smooth texture and fine taste. The pure leaf material is then stone-ground into the ultra-fine powder you know as matcha.

Grinding of quality matcha like OMGTea is done the traditional way, with a granite stone mill. It takes an hour for a traditional granite stone mill to grind 30 to 40 grams of matcha – the amount in one tin. Faster grinding would burn and spoil the leaves. It is this process that that gives matcha a super fine texture, a similar consistency to baby powder.

Unfortunately, however, there are many matcha products on the market now that are either pulverized by steel balls, or by high-powered blenders, which can destroy the integrity, quality, bioavailability (destroying the nutrients) and flavour. Mass producing matcha in this fashion can also produce larger particle sizes (not the fine micron that traditional stone mills produce), which doesn't make for as smooth or flavourful of a cup. ⁠

Tip: Quality matcha feels silky between your fingers — almost like talcum powder. If it's gritty, it's not high quality.

The Flavour Profile

A good matcha should taste smooth, naturally sweet, and umami rich. Bitterness should be minimal and refreshing, not overpowering. Inferior matcha often tastes aggressively bitter or astringent — making it hard to drink without added sweeteners or milk.

Tip: High-grade matcha is delicious even with just hot water.

The OMGTea Difference

As part of the AIYA family, the world's leading matcha producer, OMGTea has strong partnerships with award-winning tea farmers in Japan to bring you matcha that meets the highest standards:

• Traditional shading and stone-grinding methods.
• Strict quality control to ensure only the highest quality and consistency.
• Sustainability and care at every stage – 100% organic.
• Great Taste Producer.
• Ethical brand with a compelling story.

When Katherine Swift’s mum was diagnosed with a serious illness in January 2009, Katherine felt floored and vowed to do everything she could to help her. She started working with a charity that funds world-class research. She spent a lot of time in the research unit and was fascinated to see what was being discovered. The Research Director had an interest in antioxidants and thanks to him she found out about the potential green tea had to fight disease. If her mum was going to drink any green tea, it had to be the best so they both started drinking organic matcha green tea and felt great. Her mum was taking back some control that her illness inevitably robbed from her and Katherine was doing something positive to help. She felt passionate about spreading the word about this extraordinary green powder and so, five years after her mum’s diagnosis, Katherine launched OMGTea. Thankfully, her mum has had the all-clear but they both continue to drink matcha tea every day.

How to Choose the Best Matcha: A Quick Checklist

• Bright, vibrant green colour
• Smooth, fine texture (no grittiness)
•  Rich, creamy, umami taste with minimal bitterness
• Grown and processed using traditional Japanese methods
• From a trusted, transparent brand

Ready to experience the real deal?

Taste the difference for yourself with OMGTea. Explore OMGTea Matcha Here

Also.. take a sneak peak at OMGTea's matcha cultivation in Kagoshima here.