UJI, KYOTO
Our tea farm
We source our single-origin matcha directly from our tea farm in Uji, Kyoto. We place great importance 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 harvesting, the tea plants are shaded to reduce sunlight. This shading promotes chlorophyll production in the leaves and increases the content of amino acids, especially theanine, which gives matcha its mild, sweet flavor. Tea leaves shaded before harvesting are called tencha.
2nd 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 their freshness. This also helps to avoid the bitter taste that would develop during fermentation and to maintain their green color. After steaming, the leaves are slowly dried. Then the stems are removed, as they are not used in the production of matcha to achieve the finest texture and best flavor.
4. Grinding
The dried tencha leaves are then ground very slowly 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 aromas and nutrients. A granite mill takes approximately one hour to produce 30g of finely ground matcha powder.
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