Matcha Green Tea – the finest tea in the world.
What most people don’t know, is that all tea is made from the same plant!
Yes, you read right, all tea, whether it’s black, oolong, green, white, or pu-erh, comes from the Camellia Sinensis plant, in the same way that all wine comes from the grape.
Matcha is a type of green tea, but the way it’s been cultivated (growth, harvest, and production) it’s markedly different from other green teas, and especially of oolong and black teas. Matcha is in essence a high-quality variety of green tea, in powder.
Why is different from other tea?
The very best Matcha, it’s been collected always by hand at the tea fields, which are surrounded by scaffolding of sorts, which are covered from the top. The process is to gradually decrease the light from the sun, and hence photosynthesis, by shading up more and more of the light to shine on the plants.
As a result of this process, the tea leaves begin to crank out great amounts of chlorophyll and amino acids. This increased amino acid content serves to concentrate specific molecules, which give its intense umami flavour.
Best fields of cultivation:
One of the main areas of matcha cultivation in Japan is a place called Uji, which it’s southeast of the city of Kyoto, which it’s considered to be the homeland of most traditional Japanese arts and aesthetic pursuits.
Another distinguished matcha region is in a town called Nishio, a historic tea-cultivating area dating back to the 12th century. Nishio has what many consider to be ideal natural enviroment for matcha: the climate is mild, it’s remote, its soils are fertile, and it’s elevated (roughly 600 meters), all of which add up to wildly bright color, an abundance of umami, and maximum nutrients.
We source our 100% Organic Japanese Matcha from the 2 best Matcha production areas in Japan, Uji Kyoto and Nishio.
Process of cultivation
Only the youngest/greenest and most fresh parts of the tree are hand-picked. They are then steamed to maintain the intense green colour and nutrients, and to stop the enzymatic action within the leaves, then thoroughly dried in large cages equipped with heated blowers.
Once dry, they are sorted for grade (with the youngest, greenest, most tender leaves earning the highest marks). Then a really time-consumin
g task takes of destemming and deveining. The leaves that make it through this severe process are called tencha, and, of course, the quality of tencha varies widely. Tencha is then kept refrigerated until it’s ready to be ground.
When tencha leaves are been grounded there then called Mactha. The very good thing about matcha been into a powder is that we consume all the tea leaf, which it retains all its nutritional and antioxidant properties, vitamins and minerals, see this link! Our Matcha Grown, is hand-picked and grounded in the best regions of Japan, it is certified, 100% organic Matcha, and will offer you all the amazing benefits of this green miracle of nature!