We are proud to serve you the Authentic Japanese Ceremonial Grade Matcha.
Japanese Tea Ceremony | From Aki Matcha
From Seed to Scoop, How Aki Matcha is Made?
What is Matcha?
So you’ve heard of matcha but what exactly is it? The bright green powder is all the rage at the moment and might be new to you, but it’s actually been around since the 12th century, hailing from Japan.
There’s no doubt matcha looks pretty and tastes wonderful, but if you’re still confused about what’s in the powder, we’re here to explain.
Matcha is made from tea leaves which are stone-ground until they turn into a green powder. This powder is sifted and whisked into hot water, creating a drink full of flavor.
Where does Matcha come from?
The best quality matcha comes from Japan and the majority of it is grown in the south end of the country. The different matcha flavors you get depend on which region the matcha is harvested in. Shizuoka is the largest green tea growing region in Japan. Shizuoka is known for its great quality of green tea.
Where is Shizuoka? Next to FuJi Mountain, a symbol of Japan. Shizuoka means tranquil (shizu) hills (oka) in Japanese. It is on these tranquil hills in Shizuoka Prefecture that some of the finest tea leaves in the world are grown. Shizuoka is blessed with unique terrain, mineral rich soil, a mild four-season climate, plenty of sunshine, just the right amount of rainfall, and a special factor, dense coastal fog. These are all the ingredients necessary to grow superlative tea leaves.
These days we might not think twice about getting a matcha latte to go from our favorite café, but in Japan matcha tea ceremonies are serious business. A formal matcha tea ceremony in Japan is called chanoyu and the focus is on how the matcha is prepared and served.
Normally the matcha in these ceremonies is poured into beautiful bowls decorated by local artisans and the process is one of cultural significance for the country.
AKI Matcha Production Process
Producing matcha is fairly labour intensive and takes a while to create. About 20 days before harvest, the leaves of the tree are shaded from the sun to increase their chlorophyll levels. This is what creates the vibrant green color in the powder.
The shade also creates an amino acid called L-Theanine, the magic ingredient in matcha that helps drinkers to stay calm yet alert.
When harvest time swings round, the workers choose the best buds and then roll out the leaves to dry for premium matcha, or lay them out without rolling for regular matcha. After the drying process is complete, the workers pick the stems and veins out of the leaves and grind them with stones until they turn into a fine green powder.
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