To make matcha, new buds grown in covered tea fields are picked, steamed, and dried whole,
then the leaves are sorted.
This is called tencha, the raw material for matcha. This tencha is ground in a stone mortar to make matcha.
There are various grades based on the condition of the leaves, and the flavor, aroma,
and color vary with the price.
More expensive matcha has a deeper, less bitter flavor, a fine aroma, and is a clear green color.