MATCHA History
Eisai Zen Tea Master (1141-1215)
The origin of matcha can be traced back to China during the Tang Dynasty (AD 618-907). During this period, tea leaves were steamed and formed into bricks for easier transportation and trade. These tea bricks were then ground into powder and mixed with water and salt to form the drink.
By the late 12th century, Zen Buddhist monk Eisai introduced the method of brewing powdered tea to Japan and wrote a book titled “Kissa Yojoki” (Book of Tea), extolling the health benefits of drinking tea.
Nowadays, high quality matcha is grown and perfected in Japan. High-quality matcha is determined by factors such as cultivation, processing, and taste profile. The finest matcha comes from Japan’s renowned tea-growing regions like Uji (Kyoto), Nishio (Aichi), Yame (Fukuoka), and Kagoshima, where the climate and rich soil conditions are ideal. Matcha is shade-grown for 3–4 weeks before harvest, a process that boosts chlorophyll levels for a vibrant green color and L-theanine for a naturally sweet, umami-rich taste, packed with full of health benefits.
THe GETA MATCHA Process
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STEP 1: SHADE GROWN
This process lasts for approximately two to six weeks before harvest time. Tea farmers cover the plants with bamboo mats or rice straws mounted on top to avoid direct sunlight. This helps increase the chlorophyll content in the leaves and force the antioxidants to rest on top outermost part of the leaves. This high chlorophyll content gives matcha its lush, vibrant green color, while amino acids give it the intense umami flavor.
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step 2: harvesting
First harvest (called Hachijuhachiya) starts once the tea leaves reach the maturation level, typically during the spring or mid-April to mid-May. Only the youngest and greenest tea leaves are picked at this stage. The first harvest has the absolute superior quality compared to the second harvest that occurs 40-45 days later.
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STEP 3: steaming and air drying
In order to avoid oxidation, the leaves immediately undergo a steaming process that lasts for roughly 20 seconds. This process also helps retain the vibrant green color and the nutritional components. The leaves are then passed through a blower to eliminate the moisture condensation, and the tea processors gently crush the dried tea leaves for easier sorting/de-stemming. The raw material produced after this stage is referred to as tencha, which is the precursor of matcha powder.
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step 4: TASTING AND GRADING
Tea leaves (tencha) are delivered to tea masters to ensure only the finest leaves are grounded into matcha. Tea masters sort the leaves into containers according to color, texture, and aroma, and start the tasting process by adding hot water to the tencha. From here, they will adjust the blending ratio to maintain an ideal profile and consistency.
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STEp 5: Stone ground
Tea producers grind the tencha on a stone mill to achieve a fine, smooth powder texture and superior consistency. Finally, the matcha tea powder undergoes vacuum packing and is then stored until it’s ready for shipping.
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Step 6: Transporting
Matcha is transported to the U.S by express air freight and carefully stored in a cool, dry condition.
Where is Geta Matcha sourced from?
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Uji, Kyoto
Also referred to as “the heaven of matcha”. The surrounding mountains have played a role in creating a milder climate and allowing mist to envelop the tea leaves, while the water of the nearby Uji River contributes to keeping them moist.
These are the key factors that lead Uji matcha to consistently win in tea competitions due to its exceptional quality, traditional cultivation methods, and superior taste.
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Yame, Fukuoka
Situated in the southern part of Fukuoka Prefecture, with a mix of mountains and valleys that create an ideal climate for growing premium tea. Yame matcha has a deeper umami flavor compared to Uji due to its extended shading technique. Longer shading period also boosts chlorophyll, giving Yame matcha not only a unique creamy, nutty taste but also a vibrant and eye-pleasing green color.
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Nishio, Aichi
Located in the Chubu region on the central coast of Honshu. The city has been a center for tea production for over 800 years. The region specializes in producing premium tencha, the raw young tea leaves used to make matcha. Nishio matcha is known for its vibrant green color, rich umami flavor, and smooth texture.