How is Matcha Produced?
The production of Matcha starts three weeks before harvest, the tea bushes are covered with sheeting to prevent direct sunlight. This reduces growth of the leaves and turns the leaves a darker shade of green due to the production of amino acids and increased amounts of chlorophyll.
Only the finest tea buds are handpicked from the tea bush. These leaves are laid out flat to dry and are then crumble and become known as tencha (碾). Tencha is then de-veined, de-stemmed, and stone ground to the fine, bright green powder producing Matcha. It can take up to one hour to grind and produce 30 grams of Matcha.
High grades of Matcha have more intense sweetness and deeper flavour than the standard or coarser grades of Matcha available on the market.
The most renowned Matcha Tea producing region is Nishio Japan.
The health benefits of Matcha green tea attributed to the fact that the whole tea leaf is ingested, this means that Matcha delivers a much higher potency of catchins, chlorophyll, and antioxidants.