The result of generations of perfecting a single ingredient in every minute detail of every aspect. From growing to harvesting to processing to whisking, there is not a thing that is short of perfection.
The tea plants are shaded for about 20 days before the harvest. This special process of adjusting the right amount of sunlight is done to dramatically reduce photosynthesis, and because of that, the leaves become a dark green colour creating the best and most flavourful Japanese tea leaves that are packed with the highest amount of umami among all Japanese green teas. Once picked, the buds and leaves are then quickly steamed and dried to kill the enzymes in the leaves and to stop any possible oxidation. This process locks in the freshness and its fresh green colour unimaginable in any other type of tea in the world.
The real matcha can’t just be made out of any leaf, and evenif you select only the best leaves, that still wouldn’t be enough. Japanese masters pass down generations of know-how to select only the best parts of those best leaves, and that means separating out the edge, the stem, the vain, and everything else leaving only the center most part of the leaves that are called ‘Tencha’. This is the only thing that is worthy of being the raw material of matcha.
The microscopic particles of matcha are especially weak against heat, sunlight, humidity, and oxygen. That is why the real matcha is only gound using a stone mill that produces very minimal heat in an extremely-low-humidity dark room that is also oxygen controled.
It takes a lot more than just purity of the raw material.
It goes much further than the ideal to pursue the best.
it’s the countless generations of accumulative efforts
to push beyond the best again and again.