How Premium Matcha is Made

The allure of Japanese Matcha Tea is undeniable, and it's no wonder it has been treasured for centuries. The secret to its rich flavor and dark green color lies in its production process, which is steeped in tradition and requires the utmost care and attention to detail. The highest quality ceremonial-grade matcha is only able to be grow and harvested once a year during the first harvest.

This first harvest of the year takes place in spring and yields the highest quality green tea, which is reserved for the finest ceremonial grade matcha. The new unfurled leaves and buds provide a delicate flavor that is best enjoyed without any added sweeteners or milk. To cultivate these leaves, the young tea plant shoots are grown under shade for 3-4. This shading process promotes the growth of tender leaves with a higher concentration of amino acids and chlorophyll, the components that give matcha its unique flavor and color. The shade growing process is crucial in developing the unique flavor profile of ceremonial grade matcha, which is smooth, sweet, and not bitter.

The second harvest, processed in the summer, results in a more robust and astringent flavor of green tea. Due to the extra months of growth and exposure to sunlight, the naturally occurring tannins in the tea leaves increase in number, contributing to the piquant, bitter flavor. While this harvest can still be used for matcha, it is typically too astringent to be enjoyed as plain drinking tea and is recommended for culinary use.

The third and fourth harvests result in even more bitter teas due to broader leaf growth and even more sun exposure. For this reason, these harvests cannot be used for matcha, and are instead used for tea bags and roasted varieties of tea, such as genmaicha or toasty kukicha.

Leigh Leaf Organic Matcha carefully selects only the highest quality first-harvest tea leaves to create our ceremonial grade matcha. Our matcha is crafted with the utmost care to preserve its delicate flavor and health benefits, ensuring a premium experience with every sip.

The tea starts with the finest quality whole tea leaves, which are carefully harvested from young tea plant shoots grown under shade for 3-4 weeks before they are harvested. This shading process promotes the growth of tender leaves with a higher concentration of amino acids and chlorophyll, the components that give matcha its unique flavor and color.

After harvesting, the stems and veins are meticulously removed, leaving only the delicate and tender leaf called Tencha. This Tencha is then ground into a fine powder using traditional stone mills or modern bread mills. This fine powder is what makes Japanese Organic Matcha Tea stand out, as it is the only tea that is consumed in its entirety, with all its natural nutrients intact.

The grinding process is done slowly and carefully to ensure that the tea retains its natural flavors and aromas. This also helps to preserve the tea's rich green color, which is a result of the high concentration of chlorophyll in the leaves. And not only is Japanese Organic Matcha Tea a treat for the taste buds, but it's also a powerhouse of nutrients that can provide numerous health benefits.

Overall, Japanese Organic Matcha Tea is a tea of exceptional quality and flavor, made with utmost care and steeped in tradition. It's no wonder it has been treasured for centuries and continues to be a favorite among tea lovers and health enthusiasts alike.

Buy Leigh Leaf Organic Matcha