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How (good quality) matcha is produced

Let's take a closer look at how matcha is made.

 

Matcha isn't your ordinary green tea. Its journey from leaf to cup is a fascinating one, quite unlike that of any other tea.

 

For over 900 years, Japanese growers have carefully cultivated matcha green tea. Passed down through generations, their expertise ensures top-notch quality.

 

The heartland of matcha production is Uji, nestled on the outskirts of Kyoto. Renowned for its ideal growing conditions, Uji yields some of Japan's finest—and priciest—matcha. However, matcha isn't protected by laws. This means that anyone can label their tea as matcha, even if it doesn't meet the quality standards of traditional Japanese matcha.

 

Unlike many teas, which undergo multiple harvests, premium matcha is harvested just once a year, usually in May-July. About six weeks before harvest, the tea fields are shaded to reduce sunlight exposure. This triggers the plants to produce more chlorophyll and amino acids, resulting in tender, flavorful leaves bursting with umami goodness.

 

Only the youngest, greenest leaves—those at the tip of each shoot—are handpicked. Steamed to lock in nutrients and vibrant color, they're then meticulously dried and sorted by grade. The finest leaves, known as tencha, undergo a painstaking process of destemming and deveining.

 

Next comes the grinding, a slow and delicate affair using granite wheels. Each batch takes over an hour to grind, explaining the premium price of hand-milled matcha.

 

Finally, the ground tea is vacuum-packed and stored at low temperatures to preserve its freshness and flavor.

 

From careful cultivation to precise processing, every step is a labor of love, resulting in matcha's distinctive taste and quality.

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