Cultivating Matcha in India: Unlocking the Potential of High-Altitude Regions

21 July 2025, New Delhi: Matcha, the vibrant green powdered tea, has captured global attention for its unique flavor, health benefits, and cultural significance. Originating in Japan, matcha production is a refined art form tied deeply to tradition and specific growing conditions. But can matcha be cultivated successfully in India? This article explores the potential for matcha cultivation in India’s high-altitude regions, the essential factors that contribute to superior matcha, and an overview of the world’s renowned matcha-growing regions.

Understanding Matcha and Its Cultivation

Matcha is derived from the same plant as all true teas — Camellia sinensis. However, the cultivation and processing of matcha differ markedly from other types of tea like green tea, oolong, or black tea. The uniqueness of matcha comes from specific varietals of Camellia sinensis and from a cultivation method that includes shading the tea bushes before harvest. This shading process increases chlorophyll and amino acid content in the leaves, yielding the distinctive bright green color and the rich umami flavor that matcha is celebrated for.

The highest-quality matcha typically comes from special varietals developed and cultivated in Japan for centuries, including samidori, okumidori, and yabukita. These varietals and the climatic conditions of certain Japanese regions produce matcha with brilliant color, intense umami, excellent terroir, fine frothability, and a smooth, lingering finish.

Why High Altitude and Specific Climate Matter for Matcha Cultivation

Matcha cultivation demands precise environmental conditions. One of the key factors is elevation. Ideal matcha-growing regions are often located at altitudes between approximately 500 to 2200 meters (1600 to 7200 feet) above sea level. High-altitude locations offer cooler temperatures and specific microclimates that slow the growth of tea leaves, concentrating flavors and nutrients.

The shading process, typically implemented 20 to 30 days before harvest, reduces sunlight exposure, prompting the tea plants to produce more chlorophyll and amino acids. This results in the vibrant green color and complex umami flavor. Additionally, well-drained acidic soils with a pH around 5.0 to 6.0 are essential for healthy tea plants.

Annual rainfall in the range of 114 to 127 cm is favorable, along with mild climates that avoid extreme temperature fluctuations. The tea plants also need protection from harsh direct sunlight and wind to preserve leaf quality.

India’s Potential for Matcha Cultivation: The High Regions

India is renowned worldwide for its diverse tea-growing regions, from Assam’s lowlands to Darjeeling’s misty hills. While traditional Indian teas are often black teas, the country’s varied geography presents promising possibilities for specialty teas like matcha.

The most suitable areas for cultivating high-quality matcha in India would be in the Himalayan foothills and other elevated regions known for tea production, such as Darjeeling, Kangra Valley (Himachal Pradesh), parts of Uttarakhand, and the Nilgiri hills in South India. These regions typically range between 600 and 2200 meters above sea level and have climates conducive to specialty tea cultivation.

Darjeeling, often called the “Champagne of Teas,” grows tea in elevations from 600 to 2200 meters. While Darjeeling teas are primarily famous for their delicate black and oolong teas, the region’s cool climate, acidic soil, and rainfall pattern can support matcha varietals if the cultivation techniques (especially shading) are adapted.

Similarly, Kangra Valley in Himachal Pradesh, sitting at around 1000-1600 meters elevation, has a climate suitable for growing specialty teas. The Nilgiris in Tamil Nadu, between 900 to 2600 meters elevation, also offer moderate temperatures and consistent rainfall, favorable for the tea plant.

Successful matcha cultivation in India would require the introduction of suitable varietals—either by importing Japanese cultivars or developing local hybrids with comparable characteristics—and adoption of shading techniques that slow leaf growth to enhance chlorophyll and amino acid content.

Learning from Japan: The Exemplary Matcha Regions

Japan remains the gold standard for matcha cultivation, and understanding its key growing regions can provide valuable lessons.

The premier matcha region is Uji, located near Kyoto. Uji is prized for its ideal terroir—its soil, climate, and elevation combine to produce some of the highest-quality matcha available globally. The tradition of matcha farming in Uji spans over 900 years, with family farms passing down cultivation secrets through generations. Uji matcha is renowned for its bright green color, smooth umami taste, and luxurious froth.

Another notable matcha-producing area is Nishio in Aichi Prefecture. Nishio’s tea gardens are situated at approximately 600 meters above sea level, benefiting from fertile soils and a mild climate. Nishio matcha is celebrated for its vibrant color and rich umami, achieved through careful shading and hand harvesting.

These regions emphasize hand-picking only the youngest, tender leaves after a period of shading. The harvested leaves, known as tencha after steaming and destemming, are carefully stone-ground into fine powder—a labor-intensive process that preserves the delicate flavors and nutrients.

Grades of Matcha 

Matcha is generally classified into several grades, primarily based on the quality of the tea leaves, the growing conditions, and the processing techniques. The most common grading categories are ceremonial, premium, and culinary matcha. Each grade serves a distinct purpose and varies in flavor, texture, and color.

Ceremonial grade matcha represents the highest quality and is traditionally used in Japanese tea ceremonies. This grade is made from the youngest, most tender leaves harvested from the top of the tea plant, grown under strict shade for weeks before harvest to maximize chlorophyll and amino acid content. The result is a vibrant, bright green powder with a delicate, smooth, and naturally sweet flavor that has minimal bitterness. Ceremonial matcha has a fine, silky texture and froths beautifully, making it ideal for drinking straight with just hot water.

Premium grade matcha is slightly lower in quality than ceremonial but still offers excellent flavor and color. It is often used for daily drinking by tea enthusiasts who want high quality without the price tag of ceremonial matcha. The leaves used may include slightly older shoots or less intensely shaded plants, which can introduce a bit more bitterness and a deeper green hue. Premium matcha is versatile, perfect for lattes, smoothies, or blending with other ingredients while retaining a pleasant umami taste.

Culinary grade matcha is designed for use in cooking and baking rather than drinking straight. It is made from mature leaves harvested later in the season, resulting in a more robust, sometimes more bitter flavor and a darker, duller green color. This grade of matcha stands up well to heat and other ingredients, making it suitable for recipes like matcha ice cream, pastries, or savory dishes. Though less refined in flavor, culinary matcha still provides the characteristic antioxidants and caffeine benefits of matcha tea.

Understanding the different grades helps consumers select the right matcha for their needs—whether it’s sipping a refined cup or creating flavorful matcha-infused dishes. The grading system reflects the careful balance of cultivation, harvest timing, and processing that makes matcha such a unique and cherished tea.

Matcha Around the World: Emerging Regions

While Japan dominates the matcha market, other countries have started exploring matcha cultivation, adapting traditional practices to their own environments.

Taiwan and China, both historic tea producers, have begun experimenting with matcha-style green teas. However, their varieties and processing methods often differ from the Japanese approach, and the quality may vary.

In the West, matcha demand has surged, encouraging some growers in the United States, New Zealand, and Australia to trial matcha production. But challenges such as climate, varietal availability, and traditional knowledge gaps often hinder large-scale, high-quality matcha production.

India’s existing tea infrastructure and high-altitude growing areas position it well to enter this emerging matcha cultivation market, especially given increasing domestic and global demand.

Challenges and Opportunities for Matcha in India

Transitioning to matcha cultivation in India involves several challenges. The primary challenge is varietal selection. Japanese cultivars have been selectively bred for matcha production over centuries. Importing these cultivars and ensuring their adaptation to Indian soil and climate is essential but complex.

Additionally, matcha production demands precision: shading the plants weeks before harvest, hand-picking only the youngest leaves, and careful post-harvest processing including steaming, drying, and stone grinding. These practices require skilled labor and investment in processing infrastructure.

Yet, the opportunities are vast. India’s strong tea-growing tradition means many skilled tea farmers and workers already exist. With training and investment, the country could develop a unique Indian matcha product that reflects local terroir while meeting global quality standards.

The growing popularity of matcha in India itself—both for its health benefits and culinary versatility—also creates a strong domestic market. Producing Indian matcha could reduce reliance on imports, create premium product lines, and boost the livelihoods of farmers in high-altitude regions.

Conclusion

Matcha cultivation is a sophisticated process rooted in centuries of tradition and specialized farming techniques. While Japan remains the benchmark, India’s diverse geography and established tea-growing regions offer promising potential for cultivating matcha, particularly in its high-altitude areas like Darjeeling, Kangra, and Nilgiris.

Successful cultivation would depend on adopting shading techniques, importing or developing suitable tea cultivars, and ensuring skilled hand harvesting and traditional processing methods. With rising global and domestic demand for matcha, India is well-positioned to expand into this niche specialty tea market, bringing its unique terroir to the world of matcha and offering farmers new opportunities for premium tea production.

Also Read: India to Begin GM Maize Trials in Punjab

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