Matcha tea - the very special cultivation method
Why does matcha tea contain so many valuable ingredients and such a strong green color? The reason for this is the very special cultivation method.
To obtain Matcha tea, the green tea plant "Camellia sinensis" is shaded in its cultivation area about 3 weeks before harvest. As a result, it forms a particularly large amount of chlorophyll, increased amino acids and the many concentrated nutrients. The quality is increased by the extended maturation period.
Only the tops of the plant are harvested. For the actual production of Matcha, the tea leaves are gently dried in granite stone mills and ground into the fine powder that we know today and enjoy in the form of delicious Matchatto teas.
The Japanese Tea Ceremony
The tea ceremony is one of the most important ceremonies in Japan. The training to become a tea master is long - a journey that can take up to 30 years. The tradition of drinking tea is much more than a simple ritual. Cha-Do or Sa-Do, the way of tea, is about mindfulness, among other things. It is an art, like the art of sword fighting (kendo) or the art of arranging flowers (ikebana).
In the tea ceremony, according to tradition, special premium Matcha tea is prepared and drunk.