Green tea and matcha are the same tea leaves, aren't they ? An unexpected way of making matcha.

Hi, I’m Shinpei Okubo, a Japanese tea instructor.

Do you know how matcha is made?

There is a clear distinction between green tea and matcha in Japan. However, I feel that many people overseas understand green tea and matcha are the same tea and don’t know how different the two are.
Today I would like you to introduce how matcha is made while telling the difference between green tea and matcha.
Difference between green tea and matcha.
The process of making matcha.
About the matcha we use.
Difference between green tea and matcha.
First of all green tea and matcha are different ways of making the process.
We will describe the difference of making processes briefly below.
Green tea
Steaming → rolling →drying 
steaming→drying→grinding to powder form
Matcha does not have a process of rolling leaves and it is only the powder.
After steaming tea leaves are rolled and twisted as a needle.
Green tea is able to be drunk in different ways such as tea leaves, tea bags and powdered tea. In another hand, matcha is only the powder form and dissolves it by chasen, bamboo whisk.
We are focused on matcha and going to explain how to make it.

The process

  1. Cultivation under the cover
  2. Harvesting 
  3. Steaming 
  4. Drying and shifting 
  5. Blending
  6. Preservation 
  7. Grinding 
    Cultivation under the cover
    About three or four weeks before the harvesting, the tea plants are shaded with a black cloth to prevent exposure to direct sunlight. As the process condenses the umami inside.
    “Isshin-niyou”, two leaves and a bud, the young tea leaves of a state do not open the buds is a strong sweetness and becomes fine quality tea. The farmers pick up the buds and the two together without damaging them with great care. If it is damaged, it will oxidise and the quality will deteriorate.
    After harvesting the leaves are immediately steamed. As it’s to prevent oxidation (fermented). This method is a very important part to affecting tastes and quality.
    Drying and Sifting
    The leaves are dried to get rid of the moisture. And then the stems, the veins and old-leaves are removed, leaving only the part of the leaves. It is called Tencha as a material of matcha.
    Gougumi (Blending)
    Tea wholesalers/refiners will create valuable and ideal tastes by blending Tencha i made in each area.
    By preserving Tencha in low-temperature, the tea leaves will be able to create mellow aroma and enrich tastes. High quality is maintained by strictly controlling temperature and humidity.
    Tencha grinds in a stone mill or an automatic mill makes fine powdered matcha. These fine particles lead to a smooth mouthfeel when you whisk matcha.

    About our matcha
    We purchase the matcha from each production area according to purposes of use. 
    The ceremonial grade is especially a good balance of sweetness, umami and bitterness. You can enjoy the powerful taste of matcha even if you drink it straight away or with milk/soy milk/nuts milk as your favourite.
    Please try it!

    株式会社 和香園 
    株式会社 芳香園