The production of Matcha is a delicate choice reserved for the tea farmer. Even the knowledge about the correct tea plantation shading to be deployed 4 weeks before harvest itself demands a level experience matured over several generations.
Matcha’s sweet aromas only begin to develop once the tea plant is removed from the sunlight at the right moment. Special nets are used to achieve a reduction in sunlight of up to 90 per cent. The reaction of the tea plant to this change is to produce especially high levels of chlorophyll, the green leaf pigment which is also acts as a powerful antioxidant whose concentration also accompanies that of all secondary plant substances.
This makes Matcha absolutely rich in active ingredients. Another effect of the chlorophyll content is that a huge number of vitamins and amino acids also are formed. These vitamins increase the health-improving properties as well as do the amino acids, which also serve to carry flavour and bring out the special sweet aroma of Matcha.
Continue to → Where Matcha comes from