The tea plant grows in Middle and Southwest of China in Henan Province and Guizhou Provinces. These area Belongs to the subtropical monsoon humid climate, the average annual temperature of 16.2℃, frost-free period 290 days, warm and humid. Specially the Matcha tea factory in Guizhou Province is the second largest matcha producing region in the world.
This matcha is produced by passionate farmers in dedicated green tea fields with the processing technology of certified partners. They bring their cutlural heritage in their veins because matcha was first discovered in China. The matcha origins can be traced back to China during the Tang Dynasty (618-907 AD) and the Song Dynasty (960-1279 AD). During this time, tea leaves were ground into a powdered form and whisked in hot water, much like the Japanese tea ceremony. However, it was during the Song Dynasty that the practice of grinding tea leaves into powder became more refined. This powdered tea, called "whisked tea" (抹茶, mǒchá), shared similarities with what we now know as matcha.
The method of producing powdered tea spread to Japan when Zen Buddhist monks brought tea seeds back from China. Along the centuries and evolution of Japan and China markets, the chinese tea producers have been experimenting with growing tea plants under shade to enhance the chlorophyll content, resulting in a vibrant green color, a characteristic of high-quality matcha.
While Japan remains the primary producer of ceremonial-grade matcha in large scale, China has become a significant player in the matcha market, offering a diverse range of matcha-style teas and matcha grades. The evolution of matcha in China reflects the dynamic nature of the tea industry, where traditional practices are adapted to meet contemporary demands while honoring the historical roots of this cherished beverage.
How matcha culinary grade is made
Matcha barista grade characteristics and nutrients are due to the selective process managed by the skilled farmers.
Harvesting: Tea leaves for culinary matcha are typically harvested later in the growing season, often during the second or third flush. These leaves are older and have higher catechin levels, which can result in a more astringent taste and highest level of antioxidands.
Shading: The tea leaves grown during 2-3 weeks covered from the sun.
Processing: After harvest, the leaves are steamed to prevent oxidation and then dried. They are then stripped of their stems and veins, leaving only the tencha, which is the raw material for matcha.
Grading: After milling, the matcha is graded, with the highest-quality powder reserved for ceremonial use and the lower grades designated for culinary purposes. Culinary matcha may have a slightly different taste profile due to its high catechin content and the processing methods used.
