Secrets of Matcha  Production

Matcha is the most exclusive and rare kind of tea in the world. As we know, is one of the kind of "shady tea." When growing Tench (basic type, which later becomes the Matcha) is subjected to a special process of "shading" (14 - 28 days - 90% shading). For this purpose, Tench is covered with straw mats and plastic tarps to ensure maturation of tea according to strict procedures and thus to actively affect the quality of tea. The whole process of maturation, we can compare to that used in the complex biochemical plant. By creating the active ingredients slowly grows from the root to the leaves. Valuable L-theanine, which is responsible for the final flavor of tea together with the other components converted in the catechins when exposed to sunlight. This gives the typical Matcha bitter flavor. By controlled exposure to sunlight during the growing of tea, tannins are selected so that the tea is not bitter but tastes gently.
The real Matcha such as 100% Organic Matcha grown and selected in accordance with the strictest specifications and guidelines. Specially selected fertile soil must be properly prepared for it to be able to grow Matcha. After the digging of seedlings it takes five years takes care of them before the bushes can be cut and qualify for the test set to assess the quality. During the next two years a test set is analyzed and evaluated. Only after this process a decision on the categorization of tea is made, and approve the first sale of the harvest . To avoid fermented tea leaves, picked leaves are transported as soon as possible to the processing plants. There, for 20-120 seconds undergo steam at about 100 degrees C. The steam treatment time determines the appearance and taste of tea.

Rolling and Drying
After the steam treatment the tea leaves are rolled and dried in several stages. For this process, special machines are used that may have different pressure during rolling, and allow to set different drying temperature. Rolling causes cracking of cell walls of leaves and gives them a slender conifer shapes.


The various stages of rolling Organic Matcha:

Ha-uchi - before rolling
After the steam treatment the tea leaves are sticking together. Before the leaves are rolling machine gently separated Cha-uchi. At the same time the warm air ensures that the leaves, which may be still wet from the steam, slowly drought.

Sojuu: first rolling
Then the tea goes into a machine that looks like a large horizontal drum. Inside the machine there are blades which slowly roll the tea leaves into the desired shape. A dry, hot air removes moisture from the leaf which makes them softer for further processing.

Juunen: second rolling
The tea leaves undergo further rolling, while "resting" on the heated surface, then heavy circular disc exerts pressure on the leaves and crushing them. Cell walls burst and brings out leaf juice from them.

Chuujuu: third rolling
The tea is dried with hot air, the tea leaves are beginning to have a desired shape by rotating the drum, this process will facilitate the form of "needles" during subsequent rolling.

Seijou - Fourth rolling
After the leaves have undergone to the third stage of rolling, now begins accurate work. A device which used for the manual rolling (pressing), where the desired shape is obtained a thin fine needles. At the same time the tea is still warmed which loses more moisture.

Kansou - drying
In the final stage, the tea is heated and dried for the last time, then stored in a cold room where waiting for further process.

Grinding process
The highest quality Matcha have been grinding slowly and gently into the ultra-fine greenish powder. Grinding is done in special granite stone mills, produced specifically for this purpose. Granite mill grinds about 30g of Matcha per hour. Of course, the whole process is carried out under controlled conditions to meet the most stringent quality standards. Gentle grinding ensures that vital substances contained in tea will not be lost.

Finally, the obtained powder is screened several times until a perfect consistency will be obtained (size of grains of 5 - 15 micrometers). Grains are smaller than in powder for children.

The final quality inspection.
Organic Matcha passes numerous quality tests before it is sealed in a Vacuum. The final test in the laboratory include the analysis of particle size, moisture content, bacteria content of heavy metals (lead, mercury, cadmium), assessment of the color, detailed analysis of nutrients, vitamins and minerals. And an important test of aroma - Umami.