Notes

Imagine a field of lush green tea plants, gently swaying in the breeze. These are not ordinary tea plants, but the ones destined to become matcha, the finest and most exquisite green tea in the world. For weeks, these plants have been shielded from the sun by bamboo mats, creating a dim and cool environment that stimulates the production of chlorophyll and amino acids. These are the secrets behind matcha’s vibrant green color and rich umami flavor.

As the harvest season approaches, the tea farmers carefully select the youngest and most tender leaves from the top of the plants. These leaves are then quickly steamed to stop the oxidation process and preserve their freshness and nutrients. Next, the leaves are dried and sorted, removing any stems and veins that might affect the texture and taste of the final product. The result is Tencha, the raw material for matcha.

The tencha leaves are then ground into a fine powder using a stone mill or a machine. This is a delicate and slow process, as the friction might generate heat and damage the quality of the matcha. The powder must be smooth and silky, like talcum. This is matcha, the green tea powder that can be whisked with hot water to create a frothy and smooth drink, or used as an ingredient in various recipes. Matcha is not only delicious, but also healthy, as it contains antioxidants, caffeine, and amino acids that can boost your metabolism, mood, and immunity.