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
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.
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.
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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