What Kind Of Tea Is Used To Make Matcha Powder?

The tea used to make matcha powder is called tencha, which is a special variety of green tea that is grown under shade for about three weeks before harvest. The shading process reduces the amount of sunlight that reaches the tea leaves, which increases the production of chlorophyll and amino acids, especially L-theanine. L-theanine is an amino acid that gives matcha its characteristic umami flavor and also has a calming effect on the brain.

 

Tencha is harvested by hand, and only the youngest and most tender leaves are picked. The leaves are then steamed to stop the oxidation process, dried, and de-veined. The resulting leaf flakes are called aracha, which are then sorted and graded according to quality. The highest quality aracha is reserved for making matcha, while the lower grades are used for other types of green tea, such as sencha or gyokuro.

 

The aracha destined for matcha is then stone-ground into a fine powder using traditional granite mills. The grinding process is slow and careful, as too much heat or friction can damage the flavor and color of the matcha. The final product is a bright green powder that has a smooth and creamy texture when whisked with water.

 

The most common variety of tencha used to make matcha powder is called Yabukita, which accounts for about 75% of all tea production in Japan. Yabukita was discovered in 1908 by a farmer named Sugiyama Hikosaburo in Shizuoka Prefecture. It is a cross between two native Japanese tea varieties, Zairai and Kanaya Midori. Yabukita is prized for its high yield, disease resistance, and balanced flavor.

 

 

However, there are also other varieties of tencha that are used to make matcha powder, such as Samidori, Okumidori, Asahi, Gokou, and Uji Hikari. These varieties are often cultivated in specific regions, such as Uji in Kyoto Prefecture or Nishio in Aichi Prefecture, where they have adapted to the local climate and soil conditions. They also have distinct characteristics, such as sweetness, bitterness, aroma, color, and texture.

 

Therefore, the kind of tea used to make matcha is not just one, but many. Each variety of tencha has its own unique features that contribute to the diversity and richness of matcha. By knowing more about the different kinds of tea used to make matcha, one can appreciate the complexity and subtlety of this remarkable drink.

 

Check out our more articles on tea culture and learn about the GM tea industry.