Matcha is finely powdered green tea made from specially processed tea leaves called tencha. Kyoto is one of Japan’s leading matcha-producing regions, and its matcha is prized for its deep flavor, refreshing bitterness, and vivid green color.
To produce tencha, tea plants are cultivated under shade to protect their leaves from direct sunlight. This encourages the leaves to grow thinner while developing greater richness, umami, and depth of flavor.
After harvesting, the leaves are steamed and dried without being rolled. Leaf veins and stems are then carefully removed, and the remaining leaf material is finely ground into matcha powder.
Although matcha is strongly associated with Japanese tea ceremonies and traditional confectionery, its refined flavor and elegant bitterness also work beautifully in sweet dishes. Matcha has become a popular ingredient in Europe as well, inspiring a wide variety of Western-style desserts.
In Kyoto, visitors can discover matcha in many forms, from traditional Japanese sweets to cakes, pastries, ice cream, and other modern treats. Sampling these creations is a delicious way to experience the region’s celebrated tea culture.