It was once Matcha unique to Japan, but now it is shipping to various countries around the world. In Japan pick up tea leaves of green tea in May and steam the leaves to prevent fermentation. If leaves can ferment, it may lose its original color and turn black. However, by avoiding fermentation, the leaves can retain their green color.
Later, the leaves are kept for shade. Later, the leaves are transferred to a sealed bottle of tea. Leaves will be stored until November. After removing the stems and leaves of the green tea leaves, finely crush the whole leaves. At this point, other kinds of tea leaves are also added to the powdered green tea powder to enhance the flavor, color and taste.
Compared with other herbal teas, Matcha is quite expensive, but it also has health benefits. The cost of tea depends greatly on the quality of tea. There are several factors that determine the quality of tea.
Place of tea bush
The position from the tea leaves is important, but the upper part of the growing leaves must have soft and supple tea leaves. The obtained tea powder has a higher quality texture. As the leaves become even bigger, the leaves become harder and may become poor quality tea powder with sandy texture. Tea powder made from developing leaves has a better flavor.
Process before grinding
Leaves should be dried in the shade before matching green leaves are completely ground. I am trying not to let the leaves come into direct contact with sunlight. To avoid contact with sunlight, the leaves are treated indoors. The obtained tea powder exhibits a fine green color.
Grinding
If the tea leaves are not properly pulverized, the tea leaves may burn, and such leaves are of poor quality. Here, the green tea leaves are the crushed stone until no fine powder is formed. In Japan, there is a granite stone factory to finish tea leaves.
Oxygen exposure
If Matcha's leaves are exposed to oxygen, the quality will decline. Oxidized green tea leaves can be easily distinguished by their unique smelly and dull colors.
