What exactly matcha green tea is? How matcha tea is produced and come from? The manufacturing process of the matcha green tea is extremely superlative and extravagant, let me explain in detail the process of farming to producing the amazing aroma and
the process is highly amazing because it sustains the flavor and the aroma of the tea, Matcha Green Tea looks highly attractive because of its bright green color and have the best texture with slightly bitter, earthy and intense flavor.
The cultivation process and the production process of the matcha tea is not only an intricate part but it is an art. The Matcha Tea Leaves are specifically grown in two major regions of Japan named; Nishio in Aichi and Uji in Kayoto. Leaves of matcha plant, especially grow under shade so that the flavor, aroma, and nutrients get preserved in the matcha leaves perfectly. Covering the plant from the direct sunlight enhances the quantity of chlorophyll, which provides the extra-bright green color to the matcha tea. Additionally, shading the plant also makes sure the right amount of nutrients, amino acids, vitamins, and the intense umami flavor.
Right after the Harvesting Production Process, the farmers pick leaves with their hands, the leaves are then, steamed, deveined and dried properly for the further grinding process, and the Grinding Process of matcha tea is a traditional process that can convert the higher amount of Tencha into fine powder in less time.
Here is the step by step guide about the production of matcha tea;
A perfect climate for the production and cultivation of matcha tea plants requires rainfall rate annually up to 114.3-127 cm. The pH value should be 5.8-5.4 or less than this for best growth. The matcha tea plant can be produced up to 7,218.2 ft (above sea level). The soil must be acidic for the best tea plant growth because tea plant will not grow in the soil that is alkaline in nature.
The leaves of the tea are grown under the shade and properly covered with rice straws or the mats of bamboo sticks to protect the leaves from the direct sunlight this is essential to protect the flavor, amount of caffeine, quantity of chlorophyll and sugar level in the tea plant. This process takes place before the 6 weeks before the harvesting production process of matcha tea. The most important part of this tea plant is the right amount of chlorophyll, which is important to maintain the lush bright green color of the plant, and the earthy flavor of the matcha tea. The Japanese consider the intense flavor of matcha tea as umami flavor.
The process of harvesting starts in the spring season in Japan, according to their traditions the Hachijuhaciya depicts the 88th day, and it is important for Japanese, as is, represents the beginning of the new year of tea picking process especially for the tea farmers.
The harvesting process in Japan takes place mostly in May. During this time the tea leaves are carefully picked to sustain the quality, flavor, aroma and the freshness of the tea. By keeping in mind the location of where the plant grows, the tea leaves get plucked after every 5 or 10 days, for maintaining the quality of the tea leaves, the farmers pluck the leaves with their hands.
The crop of the matcha tea plant is harvested during the months of April and May, and the second crop harvested during the month of June, whereas the third crop harvested in the month of July and the final crop harvested in the month of September.
The basic difference that is highly notable between Match Green Tea and other teas in the world is that matcha green tea added in the process of steaming right after it gets harvested. The harvesting process of the Matcha Tea maximum prolongs up to 20 seconds just to save the matcha leaves away from oxidizing. It maintains the flavor, color, and freshness of the tea and also preserves the chlorophyll content, the ratio of amino acids and other astonishing nutrients. The matcha leaves, then get blown to absorb all the moisture present, this step helps in maintaining the texture and high quality. The steaming process is highly required to enrich the fragrance of the plant.
The importance of the steaming process is that the leaves got dried perfectly to stop the action of enzymes that may cause oxidation. The drying process is extremely indispensable because it ensures the nutrients, high rate of vitamins and the amount of chlorophyll, the production process of the Matcha Green Tea is highly delicate and important because they maintain the standard and constitution of the plant is highly required and essential.
Now comes the most important stage that is of drying the leaves, after the steaming process this step is the most distinguished one, the leaves are now passed through various massive machines, where the leaves were cooled down using a mild air blow. After this they are placed on the flat surface so that leaves can dry properly, and then the leaves are added in the big machine system, in which the stems of the matcha leaves are removed with the veins as well. Now the after removing stems and vines the remaining part is known as the Tencha, from which the Matcha Green Tea gets prepared, this step includes 40 minutes maximum.
The last and the most enchanting process is the grinding of the leaves, the stone grinding of the matcha tea leaves is the most delicate process it basically saves the intense bitter flavor, the rich green color, the earthy aroma and the grainy texture of the tea. There are numerous benefits of stone grinding, it enhances the level of nutrients and antioxidants, it makes the deliciousness of the tea up to another level, the doctor highly recommends this matcha green tea specialty in Japan.
After the whole rolling and drying process, the final stage comes that is of final drying of Matcha Tea before sending it to the wholesale merchants, in this process the tea is spread on a flat plastic surface to completely absorb the moisture, Tea at this stage is known as Aracha, after the final drying the tea is shipped to wholesalers for the complete packing process.
After the matcha tea is shipped to the tea merchants it undergoes the cleaning process depending upon the quality they desired. And finally, the packing stage of Matcha Green Tea comes, while packing it the merchants carefully examine the quality and texture of the tea so that customers can enjoy the aroma and the flavor of the tea.
The quality control temperature ranges up to 93.2-96.8° F for all the drying and steaming production process. Matcha after the whole production process provides all the high-quality ingredients that make people crazy over this green tea like; caffeine, fluoride, sodium, amino acids, cellulose, potassium, iron, calcium, the vitamins A, C, B1, B2, B3, B5, proteins, magnesium and more than other 30 nutrients that helps you stay all day active, improves dental health, enhances the metabolism rate, make heart health better, slim down your weight, and provides relaxation to the body.
The growing, harvesting and the grinding process of this tea is not like the ordinary teas, matcha is delicately prepared to restore all its benefits, nutrition and health benefits. The amount of antioxidants present in the tea helps the body to fight against all the harmful agents, the tea makes the body fight against all the aging and the dangerous diseases.
Lastly, the whole production process of matcha green tea makes this tea more enchanting, the people are nowadays using this tea to feel the zen, to stay fit and calm, to revitalize their mind and senses. People also use matcha tea powder in different dishes, and also in ice cream to add the fresh minty flavor. The more you use matcha tea powder the more benefits you can enjoy.
Chanoyu（茶の湯）, Sado（茶道）or simply the Japanese tea ceremony is a ritual which is religiously followed in Japan. Japanese Matcha green tea is served in a series of choreographed steps with the host simply gliding through the whole ceremony.
Tea Ceremony is so deep, that there can be books of information, but I tried to summarize the ceremony in easy simple steps so that you can understand what they are.