Where does matcha come from?

Matcha comes from a plant that every true tea comes from.  Camellia sinensis, the leaves of which may be created into the tea leaf. It is unfermented tea. It steamed and dried, into tea (the leaves partly ferment), and into tea (fermented). Matcha could be a true tea leaf. Its growth, harvest, and production are completely different from different inexperienced teas.  Not to mention from those of tea and black teas.

Camellia sinensis have varietals, a few of them produces higher matcha than others. The highest-grade matcha comes back from one among three Japanese varietals. They referred to as Midori, okumidori, and yabukita in Japanese.

These three varietals of the noble tea plant explored, selected by several Japanese growers/farmers. In several cases, they cultivated by family lineages for several many years. These families skill to cultivate these three varietals to get superior matcha.

Superior matcha should have 5 key characteristics:

Brilliant color intensity

Superior umami

Excellent terroir (which by definition means that a rare tea)

Dreamy frothability, and

a long, swish end that contains crema to the previous drop.

The combination of these 5 traits could be a rare occurrence. Most matcha encompasses an uninteresting color, bitterness rather than umami. It is a factory-made, forms weak crema, if it forms it in any respect, and has very little to no end.

The main space of matcha cultivation in Japan could be a place referred to as Uji. This sits on the southeast border of the town of Kyoto. It is the state of about all ancient Japanese arts and aesthetic pursuits. Several matcha connoisseurs think about Uji. To have the last word terroir for matcha cultivation. Plenty of Japan’s most distinguished and most expensive matcha come back from Uji. Our Breakaway Blends ninety-four and ninety-seven each come back from Uji. , the ninety-seven comes from Ogura, Uji, and also the ninety-four is from Tawara, Uji.

The other distinguished matcha name is in Aichi Prefecture, in a very city referred to as Nishio. This is a historic tea-cultivating region. Geological dating back to the late Heian amount of 12th century. The climate is delicate, it’s remote, its soils are fertile, and it’s elevated roughly 600 meters. It adds up to bright color, an enough of umami, and most nutrients.

Many teas get harvested many times throughout the year. A second harvest remarked within the literature as a “second flush.” Several matcha producers produce second and even third flushes.

The perfect match, in distinction, gets harvested always by hand. , straw utilized for this. But today it’s usually black vinyl sheets. The concept is to and step by step decrease the number of daylight. Hence chemical action, by covering up more and more of the sunshine allowed to shine on the plants. The very best grade matcha is big in near-darkness by the time harvest rolls around.

Shrunken light-weight tea leaves begin producing increased amounts of pigment and amino acids. the most recent growth is incredible, terrible delicate, with ever-softer and ever-thinner buds. The good match is nice and mouth-watery, with no traces of bitterness.

Once dry, they’re sorted for a grade with the youngest, greenest, most tender leaves. Then the grueling and long task of de-stemming and de-veining happens. Tencha is then unbroken cold till it’s able to ground. Massive granite wheels rotate and to avoid hot, into a fine powder called matcha. It takes quite an hour to grind thirty grams. It is this grinding method from that match, “ground tea”—derives its name.

The ground tea is then vacuum packed and cold at low temperatures till it ships.