The unique method of cultivation, where tea fields be covered the final weeks before the harvest is the hallmark of Matcha.
A cloth reduces the amount of sunlight and force plants to produce more chlorophyll and amino acids in order to continue the growth.
Matcha providing a unique composition of food, beverages and flavoring agents.
The green powdered Matcha tea are available in different grades and some are further mixed with sugar or other fillers. The quality is decisive for how well Matcha taste – just like in the case of wine.
Matcha is divided in 4 grades, where Matcha Bar quality is the highest, namely
P1 Ceremonial Grade, only used for the Japanese tea ceremony.