Origin Report: Matcha Processing and Sourcing

1. Harvest – tea leaves are clipped using mechanical harvest equipment in 1 to 3 harvests between spring and autumn. This process can appear wasteful and unwieldy because it harvests more than the desired top two leaves and a bud, but in reality this efficiency makes way for an impressively sustainable process
2. Grading – oftentimes the freshly harvested leaves are graded according to their nitrogen, fiber, and water content to better sort like-types for product consistency
3. Steaming – the leaves are quickly steamed to halt oxidation which helps the leaves maintain their beautiful color. The timing of the steaming is variable by factory and harvest and greatly determines the quality and color outcome of the tencha
4. Drying – the leaves are then dried, typically using two methods: conveyor belt drying and tumble drying in a large ventilated area

1. Sorting – at this point all of the leaves have been processed together, but now they undergo a sorting process that separates the leaves from the stems. In Japanese tea production there is very little (if any) waste. While the leaves are processed into tencha and then into matcha, the stems become either Hojicha or Kukicha – both stables of the Japanese tea trade 
2. Grading and Sorting – typically at this point in the process the leaves are separated into different sizes for optimal uniformity  
3. Packing and Storage – at this point the tea is considered tencha and is graded, sorted, and packed into sacks that will go into cold storage until they are ready to be milled into matcha. The marvelous thing about matcha is that it is milled to order, so the flavor is fresh throughout the year 
4. Milling – when the tencha is ready to be made into matcha, it gets milled into what we know to be matcha. Milling takes the cold stored dry leaves and powderizes them. This can be done in a traditional stone ground method, or can be mechanized for time and output considerations. A lot of the price variance and quality grading of matcha is due to the laborious nature of traditional stone grinding; it is only done for the highest grades of ceremonial matcha 

During our time exploring matcha (and sencha) production, we met some incredible folks. We were humbled by the hospitality, kindness, and warmth we were met with at each step along our journey. Most notably, in the small town of Kakegawa, Shizuoka we met a gentleman named Motoomi Nekane who opened his doors and his heart to us. Our day with Moto shines as one of our favorite days of our trip. His matcha and factory were stellar, but were nothing compared to the friendship we built with him. He exemplifies what it means to be a teamaker: heart, craft, focus, and a reverence for the material that instantly cemented our trust in him. Our favorite of the matchas he shared with us we now have the honor of sharing with you. A spring harvested Okumidori cultivar matcha from Kirishima, Kagoshima that floored us with its vibrant color, depth of flavor, and incredibly smooth mouthfeel. Kirishima, Kagoshima is a relatively new matcha growing region, but it boasts the ideal growing climate. Kirishima is prone to abundant fog and sings with clean air and good quality water that combine for the ideal environment for tea leaves to flourish.

The Okumidori cultivar is known for its sweetness, lack of astringency, and deep green color – and this lot embodies those elements quintessentially. We hope you enjoy it as much as we have. We still can’t quite get enough of it. 

Tasting Notes: Pistachio, dulse, custard tart