Blending always describes a blend of various sorts. Even in the language of wine the expression Cuvée, which has the same meaning, is commonly used. This blending is necessary for two reasons.
Firstly, if only tea leaves from one single source were used then the Matcha would vary in terms of taste, colour and quality with the passage of each harvest. Indeed, there are no unified quality standards in nature rather a variety of them, stemming from the fact that even the slightest influences, such as a small rain shower, change plants. However, as a product Matcha must have reliable properties. To meet this requirement, the mix of leaves from various sites is composed in such a way that the defined properties are respected.
Quality also plays a role and is the second reason for blending. In this respect, tea leaves from various places of production are sorted into over a hundred Matcha categories. What is common to every Matcha is the light green colour in various nuances. The more or less distinctive sweet taste is also typical of Matcha. Beyond that there are a huge range of sensory variations which lend each blend its own, unique character.
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