I will introduce "Matcha" used in MATCHA TIME.

According to the Japan Tea Industry Central Association, matcha is defined as ``a fine powder produced by grinding tencha, which has been dried under a cover without being rubbed, with a tea mill.''

How matcha is made

Ohishita Tea Garden

From about 20 days before picking the new buds, cover the tea tree with a black sheet to block the sunlight. By blocking light, it prevents the production of astringent and bitter ingredients due to sunlight, and retains the umami ingredients in the leaves. Also, by increasing the amount of chlorophyll in the leaves, it becomes a bright green color.

Tencha, the raw material for matcha

The picked tea leaves are steamed, sorted, and dried to make tencha , the raw material for matcha. The finished tencha is left to rest in a low-temperature, dehumidified state. By letting it rest, it matures and its full-bodied aroma and mellow taste are further enhanced.

grind with a mortar

Grind tencha with a stone mill. Matcha is sensitive to heat and its quality deteriorates due to excessive heat. In order to prevent this, we take time to carefully grind it with a stone mortar that does not easily conduct heat, and finish it into a smooth fine powder.

"Samidori" , a representative variety of Uji tea

"Samidori" is one of the representative varieties of Uji tea. The large sprouts are pale green in color and are glossy and juicy.

history

It was selected from his garden in the early Showa era by Mr. Masajiro Koyama of Kokura-machi, Uji City. Later, in 1942, the Kyoto Prefectural Research Institute of Tea Industry conducted phylogenetic comparison tests, and its superiority was recognized.

Characteristic

Suitable for tencha , gyokuro and sencha. In particular, it is a variety that is highly evaluated for its uniform color and dyeing of the appearance as tencha and its clearness. It is also characterized by high yields and high quality standards.

Origin of naming

It seems that it was named from the color of tea leaves "light green", but "sa" is also said to be a prefix "youthful, fresh, with the meaning of May".

taste of matcha

Soft astringency, depth of richness and umami, well-balanced finish.

Yamashiro District, Kyoto Prefecture

The Yamashiro area is located in the southern part of Kyoto Prefecture and is a production area that represents Uji tea.

The beginning of Uji tea

During the Kamakura period, Myoe of Toganoo Kozanji Temple received tea seeds from Eisai Zenji, sowed them in Toganoo and began to cultivate tea. Myoe Shonin is said to have taken seeds from Toganoo tea and scattered them in Owada village of Gokasho in Uji, which is said to be the birthplace of Uji tea. After that, Uji prospered as the center of tea. In the Edo period, Soen Nagatani of Ujitawara invented the Aosei Sencha manufacturing method, perfecting Japan's unique tea manufacturing method. Eventually, the quality of the tea improved and the tea produced in the Yamashiro area became known throughout the country as Uji tea.

Climate suitable for tea production

It is said that the greater the temperature difference between day and night, the better the aroma of high-quality tea produced. The natural conditions of the Yamashiro region, such as weather, soil, and topography, are suitable for tea cultivation, and tea production is carried out by taking advantage of each region's characteristics. Tencha, the raw material for matcha , is mainly produced in Uji City, Joyo City, Yawata City, Ide Town, and Wazuka Town.