Matcha NZT 6

The matcha production method starts with shade cultivated tea leaves, which are shaded to prevent them from direct sunshine, which can alter the natural balance of caffeine, sugar, and flavanols. This technique is conducted two to six weeks before harvest to boost the chlorophyll content and bring out the umami flavour of the tea.

The second procedure involves hand-picking only the youngest and greenest, subsequently steaming and air-drying them. The steaming method keeps the leaves from oxidizing, preserving their brilliant green colour as well as the amino acids and other nutritional compounds. Meanwhile, a blower is used to dry the air and remove the moisture condensation.

The leaves are de-veined and de-stemmed in the next stage to guarantee that only the finest leaves are ground into matcha. It is graded and properly labelled before being stored in a refrigerated chamber to preserve the standards of tea.

Grinding is the final process in matcha manufacture, and it ensures a fine and consistent powder texture. The matcha powder is vacuum-packed before being stored in a warehouse.