The technical characteristics of tea ceremony grade matcha mainly include the following aspects:
Fine Grinding: The grinding process of tea ceremony grade matcha is very delicate, with particles as fine as over 2000 mesh (approximately 6 microns). This precise grinding ensures the taste and quality of tea ceremony grade matcha
Shade Growth: All tea ceremony grade matcha is made from shaded tea leaves. The tea bushes are not exposed to sunlight, and the light filters into the bushes in a very controlled estate. Shade increases the chlorophyll production of plants, resulting in leaves presenting a rich green color. Lack of sunlight can reduce photosynthesis in plant leaves, thereby altering the natural levels of caffeine, flavanols, sugars, antioxidants, and theanine
Steaming treatment: The tea leaves used for tea ceremony grade matcha are first steamed. Heat the leaves with steam within a few hours after harvesting to stop the oxidation process and make the shaded tea leaves richer. The steaming process produces unique flavor characteristics, typically described as sweetness and plant fragrance
Stone mill grinding: Tea ceremony grade matcha is usually ground using a stone mill. The stone mill runs slowly and has low production efficiency, but it can produce high-quality matcha powder. The particle size of matcha ground by stone mill is 2-20 microns, with a natural aroma of seaweed and zongzi leaves
Color and aroma: Tea ceremony grade matcha has a vibrant green color with a special seaweed aroma. The soup has a thick green color and a fresh, pure taste
The difference between etiquette grade matcha and tea ceremony grade matcha: Etiquette grade matcha is usually used for baking food, with coarse grinding particles, a yellowish color, and a different aroma from tea ceremony grade matcha. The greener the color, the higher the grading; Yellow green comes second