Matcha is a finely ground green tea. Tea used for matcha is typically grown for 3 weeks in the shade before picking. Shading increases the amount of nutrients and the taste of umami. After picking, the tea leaves are dried and roasted or steamed, after which they are ground into a fine powder. This matcha is made from green tea grown in the shade, by traditional Uji methods. The official definition of Uji matcha in Japan is that the tea used as a raw material comes from either Kyoto, Nara, Shiga or Mi, where the soil is of good quality and the history of tea growing and manufacturing is valued. Lots of umami, fresh greenery, and sweetness. In Matcha, the health effects of green tea are at their best, because the young leaves from which the drink is made are full of nutrients to the brim and the whole leaf is consumed with the drink. For the same reason, matcha tea has also significantly more caffeine.