Matcha
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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.
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| Matcha manufacturing mill | Matcha powder | Tencha leaves before being pulverized |
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| Matcha |
Enjoying matcha western style |
Matcha cake |
| Movie |
| How to prepare delicious Matcha (Tutorial with pictures) |
| Recommended items of this category | |||
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