Why Is Matcha Powder So Expensive?

The Production Process

 

One of the main reasons why matcha is expensive is because of its production process. Matcha powder is made from the leaves of the Camellia sinensis plant, which is the same plant that produces other types of tea. However, matcha requires a special cultivation method that involves shading the tea plants for several weeks before harvest. This reduces the amount of sunlight that reaches the leaves, which increases the chlorophyll and amino acid content, and gives matcha its vibrant green color and umami flavor.

 

After harvesting, the tea leaves are steamed, dried, and sorted according to their quality. The highest quality leaves are called tencha, and they are reserved for making matcha. The tencha leaves are then de-stemmed and de-veined, and ground into a fine powder using stone mills. This process is very slow and labor-intensive, as it takes about an hour to produce 30 grams of matcha. The stone mills also prevent the leaves from overheating, which preserves the flavor and aroma of matcha.

 

The Supply and Demand

 

Another reason why matcha is expensive is because of its supply and demand. Matcha powder is mainly produced in Japan, where it has a long history and cultural significance. Japan produces about 2,000 tons of matcha per year, but only exports about 4% of it. Most of the matcha produced in Japan is consumed domestically, especially during traditional ceremonies and festivals. Therefore, the supply of matcha outside Japan is very limited, which drives up the price.

 

On the other hand, the demand for matcha has been increasing globally, as more people become aware of its health benefits and culinary uses. Matcha can be used to make various drinks and dishes, such as lattes, smoothies, cakes, ice cream, and cookies. Matcha has also become a trendy ingredient in cafes and restaurants, as well as a popular choice for health-conscious consumers. According to a report by Grand View Research, the global matcha market size was valued at USD 2.62 billion in 2018, and is expected to grow at a compound annual growth rate (CAGR) of 8.0% from 2019 to 2025.

 

 

The Quality and Variety

 

The final reason why matcha is expensive is because of its quality and variety. Matcha is graded according to its color, texture, flavor, and aroma. The highest grade of matcha is called ceremonial grade, which is used for formal occasions and has a bright green color, a smooth texture, a sweet flavor, and a delicate aroma. Ceremonial grade matcha is made from the youngest and finest leaves of the first harvest, and can cost up to $100 per ounce.

 

The next grade of matcha is called premium grade, which is used for everyday drinking and has a slightly darker green color, a finer texture, a mild flavor, and a fresh aroma. Premium grade matcha is made from the older leaves of the first harvest or the younger leaves of the second harvest, and can cost between $20 to $50 per ounce.

 

The lowest grade of matcha powder is called culinary grade or ingredient grade, which is used for cooking and baking and has a dull green color, a coarse texture, a bitter flavor, and a grassy aroma. Culinary grade matcha is made from the older leaves of the second or third harvest or from lower quality tea plants. Culinary grade matcha can cost between $10 to $20 per ounce.

 

The price of matcha also varies depending on its origin, brand, packaging, and freshness. Matcha from different regions of Japan may have different characteristics and prices. For example, matcha from Uji in Kyoto Prefecture is considered to be the best quality and the most expensive. Matcha from different brands may also have different standards and reputations. For example, some brands may have organic certification or use traditional methods. Matcha from different packaging may also have different shelf life and convenience. For example, some matcha may come in tins or pouches or in single-serve packets. Matcha from different freshness may also have different potency and flavor. For example, some matcha may be stored in airtight containers or refrigerated to preserve its freshness.