Matcha - Green Tea Powder


In Japan, tea leaves are shade-grown for 21 days to avoid direct sun light which increases photosynthesis and develops more flavorful tea. Some farmers covers 2 layers of sheets to block more sun light. Normally 1st cover cuts 50% of sun light, and the 2nd cover cuts 97% of sun light, which produce higher quality of tea leaves. This process produces tea leaves for Macha and Gyokuro (another kind of tea which is consumed as high quality green tea). Matcha is made with literally only those young leaves. veins and stems are all removed. Once it's harvested, they are steamed and dried, which is called ten-cha. Ten-cha is stone milled to create fine matcha powder. That's how Matcha is made. 

The darker color leaves are better quality. The harvesting time is between the end of April and the beginning of May.  Kyoto is the largest Matcha production in Japan. A tea producer in Kyoto told me that they don't waste high quality leaves such as Gyokuro.  After they enjoy drinking Gyokuro tea, they enjoy eating tea leaves by adding a little ponzu (citrus soy sauce), or make tsukudani (kind of preserved food by cooking with soy sauce, sake, mirin, sugar and seaweed). How interesting, right? I haven't tried these cooking yet, but I will let you know once I do. 

Thank you so much for stopping by to read my blog. I will keep it coming! 



京都でお茶を栽培されている方によると、玉露など高級なお茶は無駄がないそうです。玉露の出がらしにポン酢をかけて食べると美味しいそうですよ♩ また昆布などに混ぜて佃煮にもできるそうです。