Matcha is made unlike any other tea. Before being harvested, the Camellia Sinensis plants used to produce matcha are covered from the sun and left to grow in the shade for between 2-4 weeks. This process boosts the amount of chlorophyll in the leaf, which gives the tea its brilliant green colour. Once the leaves are plucked, steamed and dried, the stems and veins are removed, leaving nothing but the meat. This “meat,” known as tencha, is then ground into a fine powder, and the process is complete. But trust us, it’s not as easy as it sounds. Just grinding tencha into matcha powder is so labour-intensive, that it takes up to 7 hours to make 100 g/4 oz of tea!
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