![]() Notably, Matcha stands out due to its unique cultivation and preparation process. Additionally, Sencha contains essential vitamins such as vitamins C, E, and B complex and minerals like potassium and manganese. These bioactive substances have been linked to various benefits, including reducing the risk of chronic diseases and supporting overall well-being. Renowned for its abundant antioxidants, polyphenols, and catechins, Japanese Sencha tea offers a wealth of health-promoting compounds. ![]() Matcha leaves are carefully harvested, dried, and the final product is ground into a fine green tea powder. The reduction in sunlight triggers a natural response in the tea plants, resulting in increased chlorophyll content and a decrease in the production of catechins, which gives Matcha its unique characteristics. The shading period stimulates the plants to produce tender, vibrant green leaves with a sweeter and more savory flavor profile. This shading technique enhances the production of chlorophyll and L-Theanine in the tea leaves. Matcha requires a more specialized cultivation process, known as "shading." Approximately 3-4 weeks before harvest, the matcha tea plant is covered with shading structures or black curtains to reduce direct sunlight exposure. As the leaves mature, they are hand-picked, often selecting only the topmost tender leaves and the bud. The leaves are allowed to grow under the sun, absorbing sunlight and developing their characteristic flavors. (To avoid most pesticide usage, consider opting for organic green tea.) The seeds are then planted in well-drained soil, and the plants are carefully tended to promote healthy growth.ĭuring the growing season, the tea plants are meticulously maintained through regular pruning, weeding, and pest control measures. ![]() The cultivation process starts with selecting the appropriate tea seeds or cuttings from desired cultivars. Sencha is typically grown in full sunlight, allowing the tea plants to receive direct sunlight throughout their growth. The main difference is the amount of sunlight the green tea plant receives. Sencha Cultivationīoth of these forms of Japanese green tea have slightly different cultivation methods that result in their differences. Learn more about how to choose the best quality matcha in our comprehensive matcha buying guide. The second and later harvested matcha leaves are typically called culinary matcha and are used mostly for matcha lattes, baked goods, and matcha ice cream desserts. High-grade matcha is the first batch of the harvested tree and is known as the ceremonial grade. This meticulous process and lack of sunlight result in Matcha's bright green color and robust flavor. The shade-grown leaves are then hand-picked, steamed, and carefully ground into a fine powder. The cultivation of Matcha involves shading the tea plants to enhance chlorophyll production and increase the concentration of amino acids. With a rich history spanning over 800 years, Matcha was introduced to Japan from China during the Tang Dynasty. The subsequent drying process preserves their vibrant green color and delicate flavors. Grown under direct sunlight, Sencha leaves are harvested, steamed, and skillfully rolled to create their distinctive shape. This fine tea is derived from the leaves of the same plant species, Camellia sinensis plant, which is responsible for all true teas, including black tea. In fact, it is the most popular tea in Japan. ![]()
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