UJI, KYOTO
Our tea farm
We source our single-origin matcha directly from our tea farm in Uji, Kyoto. We place great emphasis on fair trade and sustainable farming methods, which is reflected in the quality and taste of our products.
Wie wird Matcha hergestellt?
Matcha ist ein spezieller grüner Tee, der aus fein gemahlenen Blättern der Teepflanze Camellia sinensis besteht. Mehrere Schritte werden benötigt, um Matcha der höchsten Qualitätsstufe (Ceremonial Grade) herzustellen.1. SHADING
Three to four weeks before harvest, the tea plants are shaded to reduce sunlight. This shading promotes the production of chlorophyll in the leaves and increases the content of amino acids, particularly theanine, which contributes to matcha's mild, sweet flavor. Tea leaves shaded before harvest are called tencha.
2. HARVEST
After shading, the tencha leaves are hand-picked. For Ceremonial Grade Matcha, only the youngest, topmost leaves are selected, as these offer the highest quality and best flavor.
3. Steaming, drying and destemming
After harvesting, the tencha leaves are immediately steamed to stop oxidation and preserve freshness. This also helps prevent the bitter taste that would develop during fermentation and preserves the green color. After steaming, the leaves are slowly dried. Then, the stems are removed, as these are not used in the matcha production process to achieve the finest texture and best flavor.
4. Grinding
The dried tencha leaves are then very slowly ground into a fine powder using traditional granite stone mills. This process can take several hours and is crucial for the quality of the matcha, as the leaves must be ground gently to preserve their flavors and nutrients. A granite mill takes approximately one hour to produce 30g of finely ground matcha powder.
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