What Is Matcha?

It begins....

In Spring, several weeks prior to harvest, experienced tea farmers cover the tea plants with traditional bamboo mats or opaque tarpaulin, gradually reducing the amount of sunlight that reaches the plants. This step is crucial in increasing the chlorophyll content of the leaves and turns them a rich dark green colour, this is where Matcha gets its instantly recognisable colour.


The uppermost leaves are picked by hand to ensure only the most suitable leaves are selected. Immediately after harvesting, the leaves are steamed to lock in the unique flavour and then air dried. The leaves are then graded by the eagle eyed experts, de-stemmed and de-veined. At this stage, the leaves become known as tencha, the precursor to Matcha.


The tencha is ground and becomes Matcha. All tea grade Matcha is ground on a stone mill to achieve a fine powder texture, unlike industrial grade Matcha which is ground by machines. The stone grinding produces a specially shaped powder molecule which impacts the taste and texture of the Matcha. All our Matcha is stone ground and of the finest grade.

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