How to Produce Matcha
By Noa Matcha
The matcha production process can be broken down into three steps.
- Cultivation
- Selecting the right tea plants: Specific cultivars of Camellia sinensis, such as the Gyokuro cultivar, are preferred for producing high-quality matcha.
- Growing and harvesting the tea leaves: Tea plants are grown in shaded areas to increase chlorophyll and amino acid content, contributing to matcha's vibrant green color and umami taste. Harvesting is done by hand to ensure only the finest leaves are selected.
- Shading the tea plants before harvest: Shading the tea plants for up to 3 weeks before harvest helps to increase the levels of theanine, an amino acid responsible for matcha's calming effects.
- Steaming the tea leaves: Leaves are steamed briefly to stop oxidation and preserve their freshness, aroma, and color.
- Drying the tea leaves: Steamed leaves are dried using hot air to reduce moisture content and make them brittle for grinding.
- Removing the stems and veins: The stems and veins are removed to create a smoother, more refined matcha powder.
- Grinding the tea leaves into a fine powder: Traditional stone mills are used to grind the leaves into a fine powder while maintaining the tea's delicate flavor and nutrients.
- Evaluating the matcha based on color, taste, and aroma: Trained professionals evaluate the matcha based on its vibrant green color, sweet and umami taste, and fresh, vegetal aroma.
- Assigning a grade to the matcha: Based on the evaluation, the matcha is assigned a grade, with ceremonial-grade matcha being the highest grade and suitable for tea ceremonies.
The way matcha is prepared can significantly impact its final taste. Here are some key factors to consider:
- Water temperature: Ideal water temperature for matcha is between 160°F (70°C) and 175°F (80°C). Higher temperatures can result in a bitter taste.
- Amount of matcha: The amount of matcha used will affect the intensity of the flavor. A standard serving is about 2 grams (1 teaspoon) per 60ml of water.
- Whisking method: Traditional bamboo whisks (chasen) are used to whisk matcha in a "W" motion. This technique helps to dissolve the matcha powder and create a smooth, frothy consistency.
- Steeping time: Matcha should be whisked for about 30 seconds or until a light foam forms on the surface. Longer steeping can result in a more bitter taste.
By carefully controlling these factors, matcha enthusiasts can optimize the taste and experience of their matcha tea.