What is Matcha?
Matcha is a powdered Japanese Green tea, derived from the tea leaves of the plant Camellia Sinensis.
HARVEST: The harvest begins around the end of April each year. The leaves in the fields are covered to block out sunlight, which helps change the components to produce the different, sweeter flavor that matcha contains. It also gives the tea its bright green color and makes the nutrients available in higher doses.
ARACHA: The next step involves steaming, where the leaves are steamed which inhibits the enzyme activity and helps them keep their green color. Afterward, the water content is slowly removed to dry them. These leaves are called Aracha, which means "rough" or "crude" tea.
TENCHA: This step involves removing the stems and veins from the Aracha, leaving only the leaf parts. The leaves are categorized both by size and color. These leaves are known as Tencha, which means “mortar” or “grind” refined leaves.
MATCHA: The next step involves grinding Tencha into the fine powder otherwise known as matcha. Only about 40 grams per hour can be made due to the care needed to be taken.
As the entire leaf is ingested in powder form, matcha is the most potent green tea in the world. The process is exceedingly time consuming and intensive, but it is a tradition of Japanese history carried through the centuries.
SORATE Matcha and teas are sourced straight from the farm of Nagatani Soen, the original inventor of Sencha tea. This family-owned farm is settled between the green rolling hills of the Uji region in Kyoto, Japan. Ujitawara is a haven of flourishing vegetation, providing the most ideal nutrient-rich soil for cultivating a truly superior green tea.
Great quality matcha must have four key characteristics: Vibrant color intensity, Superior umami, dreamy froth-ability, and a long smooth finish.