MAKING MATCHA
From the careful cultivation of the finest tea leaves to the meticulous grinding into a vibrant green powder, discover the care and craftsmanship that goes into every step of making ceremonial matcha. Whether you are a tea connoisseur or a curious newcomer, learn about the heritage and precision behind each cup of matcha
Origins
The Uji district (set in the south of the Kyoto prefecture) is the most venerated growing region for matcha in the Japanese archipelago.
Matcha was introduced to the region in the 16th century. Traditional agricultural methods which have been refined and tweaked over the centuries have been passed down through the generations and are still in use today.
Due to it’s geographical location and topology, Uji and surrounding villages have a unique climate that makes it perfect for growing tea plants (Camellia sinensis). Uji lies between two river basins, surrounded on all sides with rolling hills and sits between two mountain ranges. The mist evaporating from the rivers is contained by the near by mountain ranges supplying the ideal level of moisture to optimise growth.
Uji is considered to produce the finest matcha in the world.
Matcha
Master
The tea master, or "Chashi," plays a crucial role in the production of ceremonial matcha, ensuring that each step of the process adheres to traditional methods and maintains the highest quality standards throughout each of the stages of production outlined below.
Beyond production, the tea master also plays a vital role in educating others about the cultural significance and proper preparation of matcha. They preserve the centuries-old traditions of the Japanese tea ceremony, ensuring that the art and appreciation of matcha continue to thrive.
In essence, the tea master’s role is integral to producing ceremonial matcha, combining agricultural expertise, meticulous craftsmanship, and a deep respect for tradition to create a tea that is both a sensory delight and a cultural treasure.
MAKING MATCHA: STEP BY STEP
1. Shade Growing
Timing: 3-4 weeks before harvest.
Purpose: Increases chlorophyll and amino acids, giving matcha its vibrant green colour and unique flavor.
Method: Cover tea plants with shade cloth or straw mats to reduce sunlight by 90%.