Matcha is not always the same. The differences are usually rooted in cultivation & harvest. Our tea farm is a traditional company that has been a family business for several generations and has been producing organic matcha for several decades.
The cultivation area for the Matcha tea is one of the best and also one of the oldest tea-growing regions in Japan: the Uji region, located west of Osaka. The region is known for its clean water and nutrient-rich soil, free from pesticides. The suitable climate is found on-site: The mist from the Uji and Kizu rivers keeps the tea plants moist and reduces the risk of frost damage. The tea farmers traditionally protect the plants from the sun with reed and bamboo poles. We have compiled the individual steps of how our Matcha tea is produced:
OishitaenTea cultivation in the shade
Around April, shortly after new shoots appear on the bushes, the fields are covered, with the plants being almost completely protected from sunlight. In Uji, reeds have been spread on bamboo poles for centuries. Today, only a few farmers still use this traditional method. The shade allows the tea to bundle and increase nutrients. Bushes that are not exposed to sunlight significantly increase the production of chlorophyll. Also important is L-theanine, the amino acid responsible for the umami flavor in tea. The shaded cultivation preserves the gentle taste.
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 are harvested at the end of June and the beginning of July. The third harvest of the year takes place in August. With each harvest, the tea becomes slightly weaker, with less color and flavor. The leaves within a single harvest also vary in quality – only the tip of the stem with the two smallest leaves are picked for the premium quality tea.
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 valuable nutrients. After the steaming, the tea is dried with gentle bursts of air. The leaves shrink to about one-sixth of their previous volume."
Senbetsu: Separation of stems and leaves
The dried tea leaves are sorted by size, weight, and color. Then their stems and veins are removed. The clean leaves are cut into smaller pieces and finally dried for a period of time. The finished tea undergoes a final inspection, and all unnecessary parts 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 make Matcha, the leaves of Tencha are taken and ground in stone mills. Two specially shaped granite stones rotate and slowly grind the tea into powder. The process requires time and precision. Thanks to its powdery texture, it blends perfectly with water, but is not soluble like, for example, cocoa powder.
Cancer: final exam
The final step is a detailed examination of the produced tea. Measurements of the nutrient content are taken and tests for possible contaminants are conducted. The Health Bar Matcha is also certified by the independent Japanese organization JONA, which issues a special JAS certificate. This certification confirms that our tea comes from organic, pesticide-free cultivation and has not been contaminated by external pollutants, such as air pollutants, during cultivation and production. The Japanese JAS certificate is awarded in Europe by an independent body, Agro Bio Test, which not only additionally checks the tests conducted in Japan but also the way our tea is stored. Furthermore, laboratory tests regarding heavy metal contamination and radiation exposure are conducted annually to ensure the best possible quality.
Fukurozume: hermetic packaging
As soon as it is confirmed that the Matcha meets all strict requirements, it will be placed in a sealed package. Matcha tea is sensitive to external conditions. At home, it should be stored in a closed container in the refrigerator after opening, which does not allow light to pass through. Matcha left in an open container quickly loses its color, aroma, and nutritional value.
