Why is matcha tea so particularly green and aromatic? From the tea fields to the cup of tea The matcha has a long journey: it starts in the fields, about 4 weeks before harvest.
I lived on a tea farm in the Uji region of Japan for three wonderful months. Following the matcha journey with my own eyes, I wrote in my spring notes: "The tea fields are already green and the farmers are harvesting their first crops. Wonderful scents and great colours! Although green everywhere, it is not the only colour that symbolises spring in the Japanese tea world - some fields have been "coloured" black. This is due to what is known as "shading" - the covering of tea bushes with black fabric. Although black is not as pleasing to the eye as green, it's still very satisfying because you know that magic is happening under the cover! The tea trees are shaded to reduce the amount of sunlight so that the tea has a sweet umami flavour.
One of the special features of Japanese teas is that they are covered from direct sunlight. The coated tea leaves contain more chlorophyll and the amino acid L-Teanine. The higher chlorophyll content give these tea leaves a particularly rich green colour and the L-Teanine gives the tea a stronger umami flavour. The process of growing tea requires a lot of extra work – the materials used to cover the tea trees are heavy, the tea fields are wide, and covering and uncovering the tea trees requires a lot of physical effort and time – but the taste of the tea produced is well worth the extra effort.
This method is not only for matcha tea. Tea trees are also covered for gyokuro, kabuse sencha and some other sencha (Akky-san sencha – an example of a coated sencha). The coverage time varies depending on the result to be achieved.
It was very interesting to see the change in the landscape. At first, I kept asking the farmer impatiently: "And when are we going to cover it? I've already seen that end of the village covered." Akky-san would reply: "It's warmer at that end of the village, that field may be ready to be covered". This constant curiosity was a reminder that the tea tree is a living organism, not a "stamped" product, and that the farmer is the master of the plant. After four weeks of magic, the black fabric is carefully removed and wrapped for the next harvest. The bright green leaves are cut off and go to the tencha factory.
Before becoming matcha - the tea leaves first become tencha
Tencha is the processed tea leaves from which matcha tea is then ground. In the industry, when it comes to matcha extraction, you will usually hear the name tencha.
The picked leaves then go to a tencha factory where they undergo processing. The leaves go through the usual green tea processes of steaming, cooling, sorting and drying, but unlike most Japanese green teas, the leaves are not kneaded during the tencha processing. Tencha results in small, smooth tea leaves.
Tencha can also be prepared for drinking and used in cooking. It has a light and sweet taste and a fresh aroma.
Grinding tencha leaves is a responsible process that has a major impact on the quality of the tea
Every step in the process of growing matcha has a major impact on the quality of the result. How the tencha is ground into matcha powder is also very important.
Traditionally, matcha tea was ground using handmade stone mills. Today they are automated, but the principle of milling has been retained. Grinding matcha is a very slow process, with only about 30-40 g of tea powder per hour. This speed is maintained to keep the quality of the tea – grinding the tea faster would raise the temperature inside the mill, which would reduce the quality of the tea. In the industry, a different type of grinder is used to produce culinary matcha. Industrial grinders can grind about 10 kg of tea leaves per hour.
That’s why ceremonial matcha is so expensive – it takes a lot of work and knowledge to produce it well.
Tea masters I met from other countries who had tried making matcha in their own countries shared that the hardest part of making matcha is grinding it like in Japan. Japanese techniques, the uniqueness of ceramic mills and the experience passed down from one generation to the next by farmers are the key to the exceptional quality of matcha produced in Japan.
Not all ground green tea is matcha. How to choose quality matcha tea?
A common question is: how do I choose a good quality matcha tea? Matcha tea is not only produced in Japan. This tea can be produced in China, Indonesia and other countries. If you want to taste real, traditional matcha, you should look for the one made in Japan. In the West, matcha is divided into categories (premium matcha, super premium), but in Japan there are no clear guidelines for classification, so when choosing matcha, it is better to consider the richness of the colour of the powder, the aroma, and the information given about the origin of the matcha. It is important to know that the words “green tea powder” on a packet of tea do not necessarily mean that the tea is matcha – it can be plain, powdered green tea. Matcha powder differs strongly from ordinary green tea powder – matcha has a unique flavour due to its exceptional cultivation and processing.
To choose a quality matcha tea, don’t be afraid to ask suppliers as many questions as possible about where and how the tea is grown and produced, and which varieties of tea tree have been chosen. Observe the texture, taste and colour of the tea. It is important to try and experiment, to try as many matcha teas as possible to find the right one for you.
At Yugen Tea, we offer matcha powder from two masters: a farmer Akky-san ceremonial matcha and masterOsada-san culinary matcha.
What is the difference between Yugen Tea ceremonial and culinary matcha?
Akky-san ceremonial matcha tea is made from the gokou tea bush. The leaves of this tree have a sweeter umami taste and give matcha tea a creamy texture in the mouth. We recommend drinking Farmer Akky-san’s ceremonial matcha alone. This is the highest quality matcha tea. With a sweeter and more bitter taste, this matcha tea is perfect for beginners.
Osada-san culinary matcha – recommended for culinary use. This matcha has a rich, intense umami flavour and bright green colour. Osada-san matcha powder adds a special flavour to cakes, salad dressings and other dishes.
How to prepare matcha tea - tips for better results
A cup of matcha tea can be easily and quickly prepared at home. To make matcha tea using the “farmer’s method” you will need:
If this is your first matcha experience and you don’t have these tools at home, you can buy a matcha beginner’s kit, or look for a simple spoon, strainer and a deep soup bowl. For best results, we recommend using a chasen whisk, but if you don’t have one, use a milk frother or a whisk-like tool for your first experience.
5 simple steps to prepare matcha tea
1. Wake up your chasen whisk. If you don’t use the whisk every day, add a cup of hot water and leave it for a few minutes. If you use the whisk daily, leave it in hot water for about half a minute.
2. To prepare a cup of matcha tea you will need 2 grams or 2 chashaku teaspoons of powder. We recommend to sift the matcha powder before adding it to the cup.
3. Traditionally, matcha tea is brewed using about 80 ml of 80 °C water. First, make a matcha paste: add a very small amount of water and stir until no clumps of tea remain.
4. Once the paste is mixed, add the rest of the water and whisk it making an “M” shape with your whisk. Whisk the surface, making sure not to touch the bottom of the bowl with the whisk.
5. Rinse the chasen whisk by repeating the same movement in a bowl of clean water and leave it to dry in the open air.
Information on how to properly care for the chasen whisk