Matcha green tea is a refreshing tea from Japan which was once only accessible for the Japanese yet now it is transported to different countries of the world. The Matcha green tea leaves are hand-picked amid the month of May in Japan and afterward the leaves are steamed to anticipate fermentation. If the leaves are permitted to ferment, it can lose its unique shading and turn black. Be that as it may, by maintaining a strategic distance from fermentation, the leaves can hold its green shading.
The leaves are then kept for drying in the shade. After this, the leaves are exchanged to water/air proof tea jugs. The leaves are put away until the month of November. The stems and veins from the Matcha green leaves are uprooted and after that the entire leaves are then finely ground. As of right now, even different sorts of tea leaves are added to the Matcha green tea powder to improve the flavor, shading and fragile aroma.
Contrasted with different sorts of natural teas, the Matcha green tea is very costly additionally has manifold health benefits. The cost of the tea depends a great deal on the quality of the tea. Here are a few variables that choose the quality of the tea.
Spot of the Tea Bush
The area from the tea leaves are picked is vital The upper part of the developing leaves from the tea hedge ought to be soft and supple. The subsequent tea powder will be of high caliber with better texture. At the point when the leaves develop much more, they get to be harder which can bring about lower quality tea powder with sandy texture. The tea powder created from creating leaves has better flavor.
Process Before Grinding
Prior to the Matcha green leaves are finely ground, the leaves are kept for drying in the shade. Endeavors are made to guarantee the leaves don’t come in direct contact with the sunlight. To maintain a strategic distance from contact with sunlight, the leaves are dried inside. The subsequent tea powder achieves fine green shading.
If the tea leaves are not ground appropriately, it can seem burnt and such leaves are of low quality. Henceforth, Matcha leaves are stone ground until fine powder is not shaped. In Japan, some tea producing focuses have granite stone mills for finely grinding the tea leaves.