Matcha 935

The matcha manufacture method starts with shade-grown tea leaves, which are covered to avoid them from direct sunshine, which can alter the natural proportion of caffeine, sugar, and flavanols. This method is performed two to six weeks before harvest to enhance the chlorophyll concentration and bring out the umami flavour of the tea.

The second phase involves hand-picking, steaming, and air-drying only the freshest and greenest, then steaming and air-drying them. The steaming approach reinforces the leaves from oxidizing, retaining their vivid green colour and also the amino acids and other nutritional components. Furthermore, a blower is being used to dry and remove the water content and air of the matcha.

In the next step, the leaves are de-veined and de-stemmed to ensure that only the freshest leaves are processed into matcha. In order to achieve the highest level of tea, it is evaluated and carefully marked before being preserved in a refrigerated chamber.

The next stage in matcha production is grinding, which guarantees a fine and consistent powder texture. Before being housed in a warehouse, the matcha powder is vacuum-sealed.