How matcha is produced!
A couple of weeks before harvest, the tea plants are covered with dark nets to place them in the shade. By shading the plants, they become stressed and start producing more leaves and more chlorophyll.
The result is larger, thinner and greener leaves with less developed tannins, where bitterness is reduced and L-theanine is increased, contributing to a sweeter taste and more balanced matcha.
The tea leaves are steamed to stop oxidation and preserve their fresh green color, which is done right on the farm. The leaves are then dried and sorted, removing stems and any impurities.
The dried leaves, now called "tencha," are ground into an extremely fine powder using traditional granite mills. This process is both time-consuming and labor-intensive.
WHISKING THE PERFECT GREEN FOAM CAN BE DIFFICULT BUT DON'T GIVE UP - KEEP PRACTICEING AND ENJOY YOUR MATCHA TIME!
Tip!
- Place the matcha whisk in a bowl of warm water before use to soften the bamboo straws. If the whisk is new, the bud in the middle will open like a flower.
- Warm the matcha bowl with warm water and then dry it thoroughly before adding the matcha powder. This will help the matcha stay warm longer.
- Strain the matcha powder into the bowl if it has clumped up, making it easier to whisk with the water.
- Whisk quickly but do not drive the whisk too hard into the bottom of the bowl as this will wear out the whisk and the bamboo straws may break.
Matcha - Latte Grade (Refill)
Matcha – Latte Grade
Matcha - Ceremonial Grade A (Refill 1kg)
Matcha – Ceremonial Grade A, (60 g Refill)
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