Uji Matcha
We all know what green tea is, but what about Matcha? Well matcha is ground green tea, used in Japanese tea ceremony as well as dying foods such as noodles. One of the most famous Matcha-producing regions is Uji in Kyoto (tea from this region is called “Ujicha”), and Uji Matcha is highly regarded for its quality.
The production of quality matcha is a very involved process and requires great knowledge and skill. Preparing matcha for harvest is a process that starts well before harvesting time by covering the tea bushes to prevent direct sunlight (this slows growth, darkens the leaves and produces amino acids that result in a sweeter tea). The drying process is also important and different techniques are used to produce the different kinds of matcha (eg. Gyokuro or tencha).
Sure sounds intriguing, doesn’t it?