Production of Organic Ceremonial/Classic Matcha Green Tea Powder:


The raw tea leaf is steamed for 30-40 seconds, but it depends on the condition of the leaf. We are often only giving 10 seconds of steaming. 

Steaming has an effect on the colour quality (bright or dull)


The drying process (30-40min @ 200°C) is done by kiln, and this process effects the smell of the tea. The smell will be stronger and the colour will be slightly Yellowish, bright green. We have to pay attention to how to control the balance for Smell and Colour. 

All processes are continuing from raw material to the final processing of the tea, with the  condition of the raw leaf not always being the same. So, Tea Masters have to make adjustments to these processing stages in order to make a high quality tea.