||Japanese Ceremonial Grade Matcha
||Organic Ceremonial Grade
||30 grams | about 1oz
How the Japanese Ceremonial Grade Matcha is Produced
- Matcha Tea Leaves are Grown on a Tea Farm in Japan
When the tea buds grow. Tea fields are covered with black sheets to block out the sunlight. Shielding sunlight inhibits theanine, the flavor component, It also generates the sweet flavor unique to matcha, and the vivid green color.
2. Matcha Leaves are Harvested in the Spring
Japanese Ceremonial grade matcha leaves are only harvested in spring, from the top young tea leaves the first time black sheets covered every year.
3. Matcha Leaves Are Steamed, Not Roasted
Picked tea buds are delivered to the processing factory. High-temperature steaming stunts the fermentation enzyme activities and retains the vivid green color of tea.
Japanese Ceremonial grade: Tea leaf is refined in a process of size- sorting, air sorting, re-drying and color sorting.
4. Steamed Leaves are Laid Out to Dry then Ground into Powder
Refined tencha is delivered to the matcha factory. Micron-sized matcha is produced using tea grinders in a manufacturing room under constant temperature.
Japanese Ceremony matcha is ground very carefully by tea stone grinder. So one tea grinder can only produce 40 grams per hour.
5. Packaging and shipping
Ground matcha is packed after final inspection. Only products which pass the final inspection are kept fresh and delivered to customers.