How Real Matcha is Made?

Introduction to Matcha Production:

Matcha, a finely ground powder made from the Camellia Sinensis plant, has a rich history that dates back to the Wei and Jin dynasties in China. Its development flourished during the Sui and Tang periods, reaching its peak in the Song and Yuan eras. With a long production history and profound cultural heritage, matcha has become a symbol of health and wellness.

Origin and Global Influence: Matcha originated in China and later spread to Japan, where it became an integral part of the Japanese tea ceremony. Japan played a significant role in promoting matcha tea culture worldwide. However, in recent years, China has reclaimed its position as the global leader in matcha production and export, surpassing Japan. The resurgence of matcha in China has led to exponential growth in both production and consumption. It’s worth noting that Japanese matcha has been affected by the Fukushima nuclear wastewater issue.

Modern Uses and Popularity: In modern times, matcha is not only enjoyed as a beverage but also used in culinary dishes and desserts. Its anti-aging properties and health benefits have garnered attention, making it a favorite among young consumers. Matcha’s popularity has also soared globally, finding its way into various international cuisines.

Cultivars and Suitability: The quality of matcha depends on the cultivars used. Different cultivars are suitable for matcha production, each contributing unique flavors and aromas. The choice of cultivar plays a crucial role in defining the taste and quality of the final product.

China’s Leadership in Matcha Production: China’s matcha production has seen a leap in growth, becoming the world’s top matcha supplier. The country’s commitment to quality and innovation has played a vital role in this achievement.

Matcha Cultivars:

1. Traditional Cultivars for Matcha Production: The traditional cultivars for matcha production are chosen based on specific characteristics known as the “Three Originals” and the “Three Clears.” These include the original quality, color, and flavor, along with a clear fragrance, taste, and a slight grassy note. The ideal cultivars should have high levels of chlorophyll, amino acids, and protein, with low levels of catechins and caffeine.

2. Innovative Cultivar Combinations: Recent research has led to the recommendation of a new and promising combination of cultivars for matcha production. This includes ‘Zhongcha 108’, ‘Longjing 43’, ‘Yobei’, and ‘Aolu’. These cultivars represent a blend of early, mid, and late-season varieties, offering a balanced and harmonious flavor profile.

• ‘Zhongcha 108’: Known for its early budding, this cultivar contributes to the fresh and vibrant green color of matcha.
• ‘Longjing 43’: A popular early-season variety, it adds a rich and creamy texture to the matcha.
• ‘Yobei’: This mid-season cultivar is prized for its clear and refreshing taste, enhancing the overall flavor.
• ‘Aolu’: A late-season variety, ‘Aolu’ imparts a subtle grassy note, adding depth and complexity to the matcha.

3. The Future of Matcha Cultivars: The exploration of new cultivars and combinations is an exciting frontier in the world of matcha. It opens up possibilities for unique flavors, textures, and health benefits. The innovative blend of ‘Zhongcha 108’, ‘Longjing 43’, ‘Yobei’, and ‘Aolu’ is a testament to the ongoing evolution of matcha, promising a richer and more diverse experience for matcha enthusiasts.

The cultivation of matcha is a delicate art, blending tradition with innovation. The choice of cultivars is central to the quality and uniqueness of matcha. As we continue to explore and experiment with new combinations, the world of matcha becomes even more vibrant and enticing. Whether you’re a seasoned matcha lover or new to this green wonder, these promising cultivars offer a taste journey like no other.

Matcha Tea Leaves Harvest with Riching Matcha

At Riching Matcha, we are committed to offering you the finest matcha, crafted with care, tradition, and innovation. Here’s a glimpse into the fascinating journey of our matcha production:

1. Growing with Care:
Our tea plants are nurtured for at least five years before they’re ready for harvest. We wait until the eighth year to ensure the flavors are consistent and perfect for your cup. Our farmers spread the branches, allowing the leaves to grow over a larger area, making the harvest easier and more efficient.

2. Shading – The Heart of Matcha:
Shading is the soul of matcha production. We block up to 90% of sunlight 3-4 weeks before harvest, triggering the production of amino acids that give matcha its unique sweet, umami flavors. Whether using traditional bamboo or modern mesh cloth, our experienced farmers masterfully balance sunlight to create the perfect taste.

3. Harvesting – A Blend of Tradition and Technology:
Tea plants are harvested around May each year, known as the “First Harvest” or “First Flush.” This harvest is considered the best as the tea leaves contain all the nutrients accumulated over the growing period. Some farmers only harvest once per year to ensure top quality.

In Japan, farmers use handheld devices, like large lawn trimmers with a bag, especially on uneven terrains. In China, where tea farming is on a larger scale, self-propelled tea harvesters are used, resembling large ride-on mowers.

While handpicked tea is often considered superior, the difference may not be noticeable for casual matcha drinkers. The subsequent factory processing and blending play an equally important role.

4. Quality Assurance – Handpicked vs. Machine-Harvested:
At Riching Matcha, we’ve explored both machine-harvested and handpicked methods in tea production. Our findings? The difference is nearly indistinguishable. While handpicked tea has its charm, we’ve mastered the art of machine harvesting to deliver the same premium quality without the added cost. Our secret lies in our meticulous factory processing and blending, ensuring that every cup of Riching Matcha offers the authentic taste and experience you deserve. Whether you’re a matcha connoisseur or enjoy it casually, our commitment to excellence guarantees a satisfying experience every time. Choose Riching Matcha, where tradition meets innovation, without compromise.

The Matcha Production Process

The transformation of raw tea leaves into the vibrant green matcha powder we adore is a fascinating journey. It’s a blend of time-honored techniques and modern innovations that ensures the quality and flavor of the final product. Let’s explore this process:

1. Conversion of Raw Tea Leaves into Crude Tea  

The initial phase, known as the production of aracha or crude tea, is a highly automated process. It involves a series of steps such as storing, cutting, steaming, cooling, drying, and separating the stems from the leaves. The entire process is mechanized, ensuring cleanliness and efficiency.

2. Refinement of Aracha into Processed Tea (Tencha)

The crude tea is further refined into tencha through cutting, screening, wind selection, and crushing. This stage is also fully automated, guaranteeing high production efficiency.

3. Grinding of Tencha into Matcha Powder

The tencha is then ground into fine matcha powder. This can be done using traditional stone mills or modern machines.

4. Comparison between Modern Machine Milling and Traditional Stone Milling

• Traditional Stone Milling: This method preserves the rich, authentic flavor of the tea. The slow grinding process ensures that the delicate tea leaves are not overheated, maintaining the nutritional benefits.
• Modern Machine Milling: A faster and more efficient method, machine milling has been refined to produce matcha that rivals the quality of stone-ground tea. It’s a testament to how technology can enhance tradition without compromising quality.

At Riching Matcha, we utilize a combination of traditional wisdom and modern technology in our matcha production. Our continuous and clean processing techniques ensure that every cup of Riching Matcha delivers the authentic taste and health benefits you expect.