Matcha tea - harvest and manufacture

Tea field

Harvesting the tea leaves

The harvest time for the tea leaves that are processed into Matcha takes place annually in May.

The tea fields are covered with a black wire mesh net at the top and sides during harvest time. This is the unique cultivation method that makes matcha more nutrient-rich than other teas. The shading starts about a month before the harvest.

The shading of the tea plants makes the leaves thinner and softer, giving them a livelier, deeper green color and producing more chlorophyll and amino acids. Then only the small leaves are harvested to produce the highest quality matcha

The manufacturing process in detail

Step 1: acceptance

The raw tea leaves picked from the tea fields are processed into Aracha (Japanese: raw green tea) in the Aracha factory and then delivered.

Tea leaves

Step 2: selection

Only the aracha whose cultivation history and quality has proven itself is accepted. Aracha is cut, sorted and filtered into tea leaves.

Step 3: drying

The sorted tea leaves are dried and heated according to the quality standards of the product.

Step 4: sorting

The dried / heated tea leaves are mixed and sorted according to product quality. The tea leaves are then subjected to a sensory / bacteriological / moisture-related test.

Step 5: sterilization

The sorted tea leaves are sterilized with steam.

Step 6: grind

The sterilized tea leaves are ground according to the product quality standard. Depending on the intended use, the grinding methods range from granite stone grinding to mechanical grinding.

Matcha stone mills

Step 7: screening

The ground tea leaves are sieved to remove faulty tea leaves and foreign bodies (mesh size: 40-100).

Step 8: bottling

The finished Matcha is hygienically bottled in the clean room according to the product specification.

Step 9: final exam
All packaged products are subjected to a final inspection.
Only the products that have been checked without errors will be sent.

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