6:30am  matcha

What is matcha?

​Matcha is a finely ground Japanese green tea made from the leaves of Camellia sinensis, the tea plant from which all true teas originate.

Its leaves are specially cultivated and processed to produce a fine, vibrant green powder.

Unlike conventional green tea, where leaves are steeped in water and then removed, matcha is whisked directly into water. You drink the finely ground tea leaves themselves, suspended in your cup.

This is what gives matcha its distinctive character: a vibrant green colour, a rich yet delicate flavour, and a unique texture. But behind this simple green powder lies a remarkable process.

 

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​A little history

Over centuries, the preparation of powdered green tea evolved in Japan into a refined tradition, shaped by craftsmanship, attention to detail and a profound appreciation for the tea itself.

During the 16th century, the Japanese tea ceremony became an important cultural practice, guided by principles of harmony, respect, purity and tranquillity.

Today, matcha has moved beyond the tea room. It can be found in cafés, kitchens and daily routines around the world.

Its preparation may have evolved, but its essence remains the same: a moment of attention given to something simple.​

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How is matcha made?​

​​​1/ Shade-growing: Before harvest, the tea plants are shaded to reduce their exposure to sunlight.

This influences the chemical composition of the leaves, including chlorophyll and amino acids, contributing to matcha's colour and flavour.

2/Harvesting: Matcha can be produced from different harvests throughout the year, each influencing the final taste and character of the tea.

The first harvest of the season, known as ichibancha, is particularly prized for its tender young leaves, delicate flavour and naturally rich umami.

3/Steaming and drying: After harvesting, the leaves are steamed to stop oxidation, helping preserve their fresh green character.

They are then dried without being rolled, producing a type of tea known as tencha.

4/Refining and grinding: The tencha is refined, with stems and leaf veins removed, before being ground into a fine powder.

Traditionally, this is done using stone mills, a slow process that requires precision.

The result is matcha.

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What does matcha taste like?

​Good matcha has a flavor profile that is much more complex than simply "green tea". Depending on its origin, cultivar and processing,  can offer notes of umami, natural sweetness, fresh vegetation and gentle bitterness.It should feel balanced, rather than aggressively bitter or astringent.​​

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Matcha today​

Whether enjoyed traditionally with water, prepared as a hot matcha latte or poured over ice, matcha has become part of a new generation of everyday rituals.

At 6:30am, we approach matcha with the same appreciation for quality and craftsmanship that has shaped its tradition for centuries.

We source organic, first-harvest matcha from Aichi, Japan, with one priority: quality, consistency and integrity.

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Curious to learn more? Explore our Matcha Quality Guide to discover what makes one matcha different from another.