To compensate, the tea plants start producing intense chlorophyll and the leaves produce very high levels of amino acids. This gives the tea plants 90% less sunlight. 4 weeks before harvest, they cover them with dark tarpaulins. Its plantations look very different from other tea fields. Matcha is Japanese, green tea ground into powder. But producing the highest quality matcha remains an art. Today, drinking matcha is an integral part of Japanese culture and this green tea enjoys growing fame. With the tea ceremony, this special green tea broke through among the Samurai, the Japanese caste of warriors. ![]() In the 16th century, another Zen master reinvigorated the history of tea in Japan: Sen-no-Rikyu created the tea ceremony, in which matcha plays the leading role. But matcha was long “the secret medicine” at the court of the emperor and elite. Master Eisai travelled all over the country and planted tea everywhere. He noticed that drinking matcha improved his Zen meditation sessions by inducing a state of calm alertness. ![]() In 1191, Zen Buddhist Eisai brought this new revolutionary method of drinking tea from China to Japan. To absorb the natural and healthy components of tea, the obvious solution was to grind steamed tea leaves into a fine powder. Tea was traditionally considered a medicine. There is only a small Japanese elite of tea farmers capable of producing high-quality Matcha. The different ways of treating the green tea leaves determine the tea quality. This is due to the origin and method of production of this green tea. What makes this unique green tea so special is that it contains a lot of antioxidants, vitamins, minerals and amino acids. It is made from the leaves of the Camellia sinensis tea plant. Matcha is Japanese green tea ground into powder.
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