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Matcha comes from the Camellia sinensis plant, which is native to China, and grown differently than regular green tea. The tea bushes are shielded from sunlight for about 20–30 days before harvest.

The shade triggers an increase in chlorophyll levels, which turns the leaves a darker shade of green and increases the production of amino acids. After harvesting, the stems and veins are removed from the leaves. They are then stone-ground into a fine, bright green powder known as matcha.
Because the whole leaf powder is ingested, matcha is even higher in some substances — such as caffeine and antioxidants — than green tea.