Matcha Ceremonial Grade
Matcha Ceremonial Grade
Matcha Ceremonial Grade
Matcha Ceremonial Grade

Matcha Ceremonial Grade

Thee van Sander
DESCRIPTION

A matcha ceremonial grade made from new harvest leaves (sincha), selected from the highest quality base material possible. This matcha is bright green and produces a fine smooth matcha tea.

The matcha is vacuum-packed and frozen per 30 grams to preserve the freshness of the matcha.

The leaf from which the matcha is made comes from plants that grow in the hills of one of the better prefectures (provinces) where green tea is made, Shizuoka.

Oyaizu Seicha's tea has the JAS seal of approval in Japan.

 

 

The raw material for matcha, tencha, is made from the same tea bushes as sencha but in this case the bushes are covered to block sunlight. The leaves that are blocked from sunlight grow straight up in search of sunlight. The nutrients that normally stiffen the leaves are now used to grow branches. As a result, the leaves remain thinner and softer, making them very suitable for making matcha.

Covering the plants has other effects and the most important is that it increases the chlorophyll content. This provides the green color of the tea and the strong taste.

For the first harvest, the plants are shaded for about 20 days, for the 2nd harvest about 2 weeks. The degree of shade is 85%.

Covering tea bushes is also done in the mountainous areas of Shizuoka with tea plantations with a fairly steep slope. It is a lot harder to cover bushes here than in the lower-lying areas. However, the flavor of the tea that this area has is of higher quality, is deeper and richer than in other production areas.

Shizuoka has 8 areas where tea plants grow, and leaves from the Honyama area are paid the most money for. This is the material from which this matcha is made. The area is hilly and has temperature fluctuations that create fog from the river. The fog hangs over the tea bushes causing them to receive less sunlight which benefits the taste.

In recent years matcha has become very popular, both drunk the Japanese way or incorporated into dishes and in matcha latte. Part of the difference in the matcha used is in the grind. The matcha from Oyaizu Seicha ('cooking grade') which is suitable for recipes and matcha latte is more finely ground and has more bitters which is not a big deal because is compensated by the sugar used in recipes.

MORE INFO
QUALITY
GREEN
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