Discover our Matcha production process in Vietnam, from shade growing and selective harvesting to Tencha preparation, cold grinding and fine sieving. In this article, join Nang Mai ~ wholesale tea company as we explore the details of this exceptional tea.
Matcha is a finely ground powder made from specially grown and processed green tea leaves. While traditionally associated with Japan, the Matcha production process in Vietnam has been perfected to meet strict global standards.
By applying controlled shading techniques and advanced cold-milling technology, Nang Mai produces premium Vietnam Matcha that retains a vibrant green color, natural aroma, and high nutritional value, making it ideal for various food, beverage, and cosmetic applications worldwide.
Process Overview
Our Matcha production process follows five key stages, from shade-grown tea leaves to the finished product:
- Shade growing and selective harvesting
- Fresh leaf steaming and controlled drying
- Tencha preparation
- Cold grinding and fine sieving
- Packaging according to customer requirements
Each stage plays an important role in maintaining the desired characteristics of the final Matcha product.
From carefully selected tea leaves to finely ground Vietnam Matcha powder.
Detailed Steps in the Vietnam Matcha Production Process
Vietnamese Matcha production involves a series of carefully controlled steps, from selecting suitable tea varieties and cultivating tea leaves to processing, drying, and finely grinding them into vibrant green powder. Each stage plays an important role in determining the final product’s color, aroma, flavor, texture, and overall quality.
Understanding the detailed steps in the Vietnam Matcha production process helps businesses and importers evaluate product quality, identify suitable suppliers, and make informed sourcing decisions. In this guide, we will explore the key stages of Matcha production in Vietnam and explain how careful processing can help deliver consistent quality for different applications, from traditional tea preparation to beverages, desserts, and food manufacturing.
Shade Growing & Harvesting
Before harvesting, fresh tea plants are covered with specialized shading nets for approximately 12-21 days, reducing light exposure by around 80–90%.
Controlled shading helps influence the development of young tea leaves and supports the colour and flavour characteristics desired for Matcha production. This shading method is also commonly used in traditional Tencha cultivation, the raw material for Matcha. Learn more about Tencha and Matcha production from Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF)
After the shading period, young tea shoots are selectively harvested at approximately 8-12 cm in length, with 3-4 young leaves, according to defined raw material standards.
The selection of suitable young shoots is an important first step in producing Matcha with consistent characteristics.
Fresh Leaf Processing
After harvesting, the fresh tea leaves are quickly transported to the factory and rapidly cooled to help maintain their freshness. The leaves then undergo steam fixation at approximately 80°C. This step helps reduce oxidation and preserve the natural green colour of the leaves.
Following steaming, the leaves are cooled and undergo controlled drying to reduce moisture and prepare the material for further processing. Careful control during this stage helps maintain the desired colour and characteristics of the tea leaves throughout the production process.
Tencha Preparation
After drying, the processed tea leaves are carefully prepared as Tencha, the raw material used for Matcha grinding.
Stems, fibers and coarse parts are removed from the dried leaves through sorting and processing. The resulting Tencha is then packed in vacuum aluminum bags to help protect it from moisture, light and other external factors before grinding.
Proper Tencha preparation is important because the condition of the raw material directly influences the texture, colour and characteristics of the finished Matcha powder.
Read more: Caffeine in Matcha powder and Green tea
Cold Grinding & Sieving
The prepared Tencha is then cold-ground using specialized equipment to achieve a fine particle size of approximately 10–12 microns.
Cold grinding is carefully controlled to produce a fine and consistent powder while helping maintain the desired characteristics of Matcha. After grinding, the powder is carefully sieved through specialized mesh to remove remaining coarse particles and leaf fibers. This additional step helps achieve a fine and smooth Matcha powder suitable for different applications.
Packaging
After final processing, the finished Matcha is packed according to customer requirements and destination market specifications.
Packaging options can be selected based on the required quantity, application, storage conditions and transportation requirements. Proper packaging helps protect the Matcha during storage and transportation while maintaining product quality.
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From Vietnam to Your Market
From carefully shaded tea leaves to finely ground Matcha, our Matcha production process is designed to maintain the natural characteristics of the tea while providing consistent products for international buyers.
At Nang Mai Tea Company, we can discuss Matcha specifications according to your intended application, quantity, packaging and destination market.
Looking for Matcha from Vietnam?
At Nang Mai Tea Company, we are committed to providing high-quality Matcha solutions tailored to your business needs and market requirements. Whether you are looking for specific Matcha grades, customized product specifications, or suitable quantities for your target applications, our team is ready to work closely with you to find the right solution. We take into consideration your intended use, order volume, and destination market to help ensure that our Matcha products align with your quality expectations and business objectives..
Contact us today to discuss your requirements and explore our available customization options. Our experienced team will be happy to provide professional guidance, answer your questions, and recommend a suitable Matcha solution for your needs. At Nang Mai – One of most Vietnamese tea export companies, we aim to build long-term partnerships by delivering reliable products, consistent quality, and responsive support to help your business grow and succeed in the competitive global tea market.
