Matcha Powder

'Uji Cha' (which encompasses Uji Matcha) is recognised by Japan's Ministry of Agriculture, Forestry and Fisheries (Ministry of Agriculture, Forestry and Fisheries, MAFF) as a traditional regional product. The Uji designation, as historically defined by the Kyoto Prefectural Tea Cooperative, covers tea made from leaves grown in Kyoto, Nara, Shiga, or Mie prefectures and finish-processed in Kyoto. Buyers should note that 'Nishio no Matcha' was previously registered under Japan's GI Act (March 2017) but was withdrawn from the GI register in February 2020 at the request of the Nishio Tea Cooperative Association — Nishio Matcha is now protected as a Regional Collective Trademark rather than as a GI. Always verify the current status against the 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) GI register before relying on the designation in marketing.

These two terms are Western trade categories, not official Japanese grading. Japanese tea producers and graders typically distinguish koicha-grade (thick tea, highest tier), usucha-grade (thin tea, mid tier), and keiko-grade (practice tea), and competitions are judged on leaf quality, colour, and aroma rather than on a 'ceremonial vs culinary' axis. For B2B specification work, ask the supplier for objective parameters — total nitrogen, free amino acid (theanine) content, particle size (D50), and colorimetric L*a*b* values — rather than relying on the marketing tier alone.

The polyphenols in matcha — primarily catechins, of which EGCG is the most abundant — are sensitive to heat, light and alkaline pH. Published reviews on EGCG note it can epimerise to less active forms above ~80 °C and degrades faster as pH rises above neutral; vitamin C and acidic conditions tend to improve stability. For colour, the bright green of fresh matcha derives from chlorophylls and shading-induced amino acids; oxidation, prolonged heat, exposure to light, or alkaline environments will shift the colour toward yellow-brown. For both food and cosmetic formulators this argues for: (1) low-temperature dispersion, (2) acidic-to-neutral pH systems, (3) opaque packaging with low oxygen permeability, and (4) cold-chain storage of the raw powder.

Shading the tea bush for roughly three to four weeks before harvest reduces sunlight exposure, which (a) limits the conversion of L-theanine and other free amino acids into catechins and (b) raises chlorophyll content. Net result: tencha — and the matcha ground from it — has a higher amino-acid-to-catechin ratio (sweeter, more umami, less astringent) and a deeper green colour than sun-grown sencha. Published reviews report shaded teas can accumulate roughly 2–3 times the L-theanine of equivalent unshaded teas, while caffeine also rises modestly. This profile is what makes matcha distinctive as a functional ingredient versus generic green tea powder.

Most export-grade Japanese matcha is certified under Organic JAS (Japan's domestic organic standard, administered under the Act on Japanese Agricultural Standards). Since 2015 the EU and Japan have an organic equivalence agreement, meaning JAS-certified plant products are accepted as organic in the EU; the agreement was extended in 2025 to cover animal-origin products and organic alcoholic beverages. For practical EU import, an electronic Certificate of Inspection (e-CoI) via the EU TRACES system is still required, and many Japanese producers also hold a parallel EU/USDA NOP certificate from a recognised body (e.g., Bioagricert, OCIA, Ecocert) to simplify customs handling.