Matcha is a finely powdered green tea that is traditionally used for the Japanese tea ceremony.
In the 12th century, when the monk Eisai introduced tea to Japan, it was the custom in China to grind the leaves to a powder before beating them in a bowl. It was the era of beaten tea. This method of preparation, later abandoned by the Chinese, was adopted by the Japanese, who integrated it into the ritual of chanoyu.
The best-quality Matcha tea comes from the covered plantations of the Uji region. After being processed according to the stages described earlier, the leaves undergo a specific sorting. In order to produce plant matter that can be easily reduced to a fine powder, the veins of the leaves are removed. This produces Tencha, which is then ground between millstones. There are few "pure" Matcha teas, that is, teas from a single plot of land. Different Matcha teas are often combined, which helps balance their strengths and weaknesses. In the paragraph below we present a tasting-grade Matcha tea.
Bright green in color, Matcha Sendo gives off an aroma of small fruit and dark chocolate. In the mouth, its dense texture is rich and appealing. This tea has surprising notes reminiscent of Jerusalem artichoke. It is a very stimulating tea and has a bitterness that goes very well with sweet treats.