Journey into the World of Matcha (抹茶) From Farm to Cup

Journey into the World of Matcha (抹茶) From Farm to Cup
Unveiling the Secrets of Japan's Treasured Green Tea (緑茶)
Matcha, a revered Japanese green tea finely milled into a powder, is celebrated for its bright hue, rich flavour, and numerous health benefits. This unique beverage, with centuries of history in Japan, is renowned for its high concentration of L-theanine and antioxidants, offering a blend of relaxation and health benefits.

Matcha Production: A Delicate Art
The production of Matcha is a meticulous process that transforms the tea leaves into a fine powder, known for its intense umami flavour and lush green colour. Here are the general steps involved.
Shade Grown: The tea leaves are covered by bamboo mats or rice straws for 2-6 weeks before harvest. This shading increases chlorophyll and antioxidant levels, contributing to Matcha's vibrant color and health benefits.
Hand Picked: Harvesters pick only the youngest and greenest leaves during spring. The first harvest, known for the finest quality leaves, is typically used for the highest grades of Matcha.
Steamed and Air-Dried: Post-harvest, the leaves are immediately steamed to prevent oxidation, preserving their color and nutrients. They are then air-dried and crushed for sorting.
De-stemmed and Graded: The leaves are de-veined and de-stemmed, sorted based on color, texture, and aroma, and graded. The highest-quality leaves are reserved for ceremonial-grade Matcha.
Ground into Matcha: Finally, the leaves are ground into a fine powder using a traditional stone mill, resulting in the smooth, delicate Matcha powder.
Different Grades of Matcha
Matcha comes in different grades, each suited for specific uses:
Ceremonial Grade: This is the highest quality of Matcha powder, traditionally used in Japanese tea ceremonies. Made from the youngest leaves, it has a mildly sweet flavor and is best enjoyed on its own without any additives.
Culinary Grade: Ideal for cooking and baking, this grade is made from second-harvest green tea leaves. It has a stronger, more astringent taste and retains its color and flavor even at high temperatures. This grade is perfect for recipes like smoothies, lattes, and baked goods.
Premium or Latte Grade: Often a blend of first and second-harvest leaves, this grade has a lighter taste and a deeper green color than the culinary grade. It is commonly used for matcha lattes and can also be enjoyed as a simple tea.
Summarising it all
Exploring the world of Matcha unveils a rich tradition and a meticulous process behind every cup of this exquisite tea. Understanding the different grades of Matcha and their intended uses allows enthusiasts and newcomers alike to appreciate the depth and versatility of this ancient beverage.
Share your thoughts
Did you find this review helpful? Rate it below and let others know!