The tea for Matcha is grown in the same way as Gyokuro, 

and only soft flavoured new leaves are picked and processed without rolling. 

Later it is ground by stone mills like in olden days.

All Matcha may be enjoyed as "thin tea", usucha. 

However, only the highest quality teas are suitable for the preparation of "thick tea", 

koicha, since these are less astringent than the lower grades. 

Among the powdered teas of Marukyu-Koyamaen, 

the koichas from Kinrin and up may be enjoyed either thick or thin, 

while the teas from Wako and down only should be used for usucha.

Fresh high-quality Matcha has a beautiful and attractive vibrant light green colour. 

However, with age and if exposed to open air, it turns a dull olive. 

The taste of the tea undergoes a similar change. 

It is therefore important to pay attention to the way the tea is stored. 

Matcha is best kept in a dark, cool and dry place sealed off from air access. 

Also, once a can or bag has been opened, 

the tea should be consumed within a short time.