Matcha is a powder that is made from the same tea leaves used to make Gyokuro Green tea. The tea bushes are covered about 20 days prior to harvesting to prevent sunlight. This results in the slowing down of growth, making the leaves darker green and also causes the production of Amino acids. Only the finest tea buds are hand picked. After harvesting, if the leaves are rolled out before drying as usual, the result will be Gyokuro (jade dew) tea. If the leaves are laid out flat to dry, they will crumble and become known as tencha. Tencha can then be de-veined, de-stemmed, and stone ground to the fine, bright green, powder known as Matcha. The highest grade of Matcha is used in the Japanese Tea ceremony. Other grades are used in Green tea Ice cream, Green tea latte and of course as a Matcha tea drink for which the Matcha powder is whisked using a bamboo whisk.