Shaded from mid-April until harvest, the tea plants in “ooishita en” (covered) fields grow with reduced sunlight until their freshly sprouted buds are picked. They are then steamed, dried, and, without being kneaded, ground into Matcha.
Most people rarely have a chance to see Matcha in its original, unground form known as Tencha, since it is usually sold in powdered form. Once the Tencha is ground, the flavour and colour of the leaves quickly deteriorate. For this reason, manufacturers preserve the tea as Tencha until grinding it just before selling.
Unlike Gyokuro and Sencha, Matcha is green tea in a powdered form. Therefore, when consumed, Matcha retains 100% of the nutrients in the tea leaves. It is rich in amino acids, vitamins, minerals, and catechin antioxidants, making it a highly desirable and popular health-drink.
|Matcha manufacturing mill||Matcha powder||Tencha leaves before being pulverized|
||Enjoying matcha western style
|How to prepare delicious Matcha (Tutorial with pictures)|
|Recommended items of this category|