Matcha 936

The second stage entails hand-picking, steaming, and air drying only the finest and greenest products, followed by steaming and air drying. The steaming method prevents the leaves from oxidizing, allowing them to keep their bright green colour as well as the amino acids and other nutritional components. Moreover, a blower is utilized to dry and eliminate the matcha’s air and water content. The leaves are then de-veined and de-stemmed in order to guarantee that only the purest leaves are used to make matcha. Before being kept in a refrigerated chamber, the tea is examined and meticulously labeled in order to reach the best standard of tea.

Grinding is the next step in matcha manufacture, which ensures a fine and uniform powder structure. The matcha powder is vacuum sealed before being stored in a warehouse.