Matcha is not always the same. The differences are usually already based on cultivation and harvest. Our tea arm is a traditional company that has been in the family business for several generations and has been producing organic matcha for several decades.
The cultivation area for the Matcha tea One of the best and at the same time also oldest tea growing areas of Japan: the Uji region, located west of Osaka. The region is known for its clean water and nutrient -rich soil, free of pesticides. The right climate can be found on site: the fog from the rivers Uji and Kizu keeps the tea plants moist and reduces the risk of frost damage. The tea farmers traditionally protect the plants with reed with bamboo sticks from the sun. How exactly our Matcha tea is produced, we have brought together in individual steps:
Oishita: Tea cultivation in the shade
Around April, shortly after the emergence of new shoots on the bushes, the fields are covered, whereby the plants are almost completely protected from sunlight. In Uji, reed has been spread to bamboo sticks for centuries. Today, only a few farmers are using this traditional method. The shadow enables tea to bundle and multiply nutrients. Shrubs that are not exposed to sun exposure increase the production of chlorophyll many times over. L-theanin is also important, the amino acid, which is responsible for the Umami taste in tea. The gentle taste is preserved due to the shady cultivation.
Chatsumi: Tea harvest
The first harvest of green Matcha tea begins at the end of April and ends at the end of May. After the leaves are picked, new ones appear in their place and will be harvested at the end of June and early July. The third harvest of the year takes place in August. With every harvest, the tea becomes a little weaker, low in color and taste. The leaves within a single harvest also vary in their quality - only the tip of the stem with the two smallest leaves are picked for the tea with the premium quality.
Mushi: Evaporation and drying
After the harvest, the tea leaves are immediately steamed to prevent oxidation and fermentation. This process ensures that the tea retains its bright green color, fresh aroma and its valuable nutrients. After the steam bath, the tea is dried with gentle air flows. The leaves shrink to about a sixth of their previous volume.
SenbetSu: Separation of stems and leaves
The dried tea leaves are sorted by size, weight and color. Then your stems and veins are separated. The clean leaves are cut into smaller pieces and finally dried for a while. The finished tea is subjected to a final control and all the parts that are not required are removed. The end result is small, dark green, perfectly cleaned leaves. This tea is called Tencha and is the raw material from which Matcha is made.
Funsai: Grinding the leaves to powder
To produce Matcha, the leaves of Tencha are taken and ground in tile mills. Two specially shaped granite stones rotate and grind the tea slowly into powder. The process requires time and precision. Thanks to its powdery texture, it combines perfectly with water, but is not soluble to such as cocoa powder.
Kensa: Final examination
The last step is a detailed test of the tea produced. Measurements of the nutrient content are carried out and tests are carried out on possible contaminants. The Health Bar Matcha is also certified by the independent Japanese organization Jona, which exhibits a special JAS certificate. This certification confirms that our tea comes from organic, pesticide -free cultivation and was not stressed by external pollutants, such as air pollutants, during extension and production. The Japanese JAS certificate is awarded in Europe by an independent position, Agro Bio Test, which not only controls the tests carried out in Japan, but also the way our tea is stored. In addition, laboratory tests are carried out annually due to heavy metal loads and radiation exposure in order to be able to deliver the best possible quality.
Fukurozume: hermetical packaging
As soon as it is confirmed that the Matcha meets all strict requirements, it is placed in a sealed packaging. Matcha tea is sensitive to external conditions. At home, after opening, it should be kept in a closed container in the fridge that does not let any light through. Matcha, which is left in an open container, quickly loses its color, aroma and nutritional value.
