Matcha

Matcha production begins weeks before harvest, when tea bushes are covered with shading structures (traditionally reed screens, now synthetic fabric) for 20-30 days. Shading boosts chlorophyll and L-theanine while reducing catechins, yielding a vivid green color and sweet umami character. After steaming and drying, stems and veins are removed to produce tencha, which is then stone-ground at approximately 40 grams per hour per granite mill. This slow grinding prevents heat damage that would degrade color and flavor. Matcha grades range from ceremonial (vibrant jade, sweet, for usucha and koicha) to culinary (yellowish, more bitter, for cooking and lattes). The Japanese tea ceremony (chanoyu) centers on matcha preparation, elevating it from beverage to spiritual practice. Proper matcha is whisked with a bamboo chasen in a chawan (tea bowl) until a fine, jade-green froth forms.