From Farm to Cup
Matcha Oishii comes from the ogura region in Uji, Kyoto. Birthplace of the Japanese tea ceremony and matcha green tea as consumed for more than a millenium.
Cultivating matcha and then crafting matcha powder is a delicate and difficult art. How to farm matcha green tea and how the green tea leaves are grown affect the quality of the matcha powder. It is essentially this, that will determine the quality of your matcha.
Not to mention, that there isn't better matcha than the one from Uji, which has a unique terroir thanks to the richness of its soil and its geographical conditions.
Let us share with you how your Premium quality Matcha Oishii is grown.
Green Tea Leaves from the plant Camellia Sinensis grow under the sun in Uji, Japan, where they start to collect Antioxidants. Antioxidants are bitter by nature. Pesticide-free. Organic matcha in the making...
The first thing that will determine the quality of your matcha is how the green tea leaves are shaded, or if they are under the shade at all.
Why? Because, shade stops the plant's photosynthesis, causing the green tea leaves to boost their green color as a result of stopping the process of photosynthesis in the green tea plant.
In Uji, the traditional way of shading was with branches from the Uji river, Matcha Oishii still uses this traditional shading method to cover the leaves, which is extremely rare nowadays. This method helps the green tea leaves to collect amino acids, which are sweet by nature. So, our matcha will leave you a sweet after taste.
After shading, only the finest, most tender, and sweetest leaves are hand-picked during harvest season from May to July.
To prevent the oxidation of the green tea leaves, tencha leaves - as they are actually called - are immediately transported to a tencharo, a machine which separates the leaves from its stems & vains.
Tencha leaves are later steamed...
and finally stone-milled! Another important step to determine the quality of matcha. Stone-milled matcha will give matcha oishii's tea a very fine texture, creating smooth matcha powder that won't have lumps and will be easy to dissolve.
The result: matcha green tea powder