The leaves are steamed, dried flat, and powdered.
The highest and finest grade of green tea from the leaves of shade tea trees and is usually used in the Japanese tea ceremony. It is rich in antioxidants, catechin ECGC, chlorophyll, and zero on the glycemic index. It gives a strong but very mellow flavour.
It is prepared for Usucha, Koicha in various tea ceremonies.
The steeping temperature is 95℃. A Bamboo made tea whisk is necessary to make Matcha.