Green Matcha Tea Powder

During the 7th to 10th centuries in China, tea became more popular as techniques to better preserve, store and transport green tea over distance were improved.

During this time, tea cakes of compressed tea leaves were made after the leaves were dried, pressed firmly into the shape of little cakes and then baked for preservation. When preparing green matcha tea powder from pressed cakes, one must break off pieces then crumble the pressed leaves into a grinding receptacle. Over time, the process of whisking the tea powder in a bowl with hot water became ritualized and still is a part of the practice to prepare matcha tea currently.

Levels of a selected amino acid called L-Theanine which is unique to green tea, are also increased. This leads on to a better taste and more health benefits. As the tea leaves mature, they are given a period of shade for their final maturation. After this shading period is complete, the best quality green matcha tea powder will be produced from the outermost leaves of the plant, the unopened tip and two top leaves. The carefully chosen tips are then steamed to stop oxidization, maintaining freshness and nutrient content. A this time the tea now qualifies as Tencha both a finished tea in its own right, and the precursor to both the best green matcha teas. For matcha production the fibrous stem and vein structure is then stripped from the leaves leaving small irregularly shaped parts of the tea leaf which can ultimately be stone ground into the end product.