What do you think is the Secret of long healthy lives of Japanese Zen monks? We’ll tell you. It’s fine quality matcha green tea, freshly picked from Japanese farms of Nishio city and brewed with traditional Japanese utensils.
1. Nishio City and Okinawa Cultivate Top Quality Matcha
Small farms in Nishio city and Okinawa cultivate fine grade matcha green tea, some say the best grades in the world. Nishio city has a history of green tea cultivation dating back to 1200s, and Nishio matcha constitues 60% of all the matcha sold in various parts of Japan. Nishio’s predictable climate, lush green forests, fertile soil and pristine rivers make it the opportune place for Japanese green tea farmers to cultivate high quality matcha green tea leaves.
The leaves used from these farms to be dried and crushed to make nutrient rich matcha green tea powder are more resilient and fresh compared to green tea leaves plucked anywhere else in the world. A small organic farm known as Shimoyama, which is located quite close to Nishio city, is known to produce matcha of the very highest quality around.
2. They Grow Matcha On Organic Farms
Organic food production does not involve pesticides and fertilizers and hence, are difficult to carry through. But the cool Japanese climate and fertile soil supports the plantation of matcha green tea, which must be done in shade.
The lush green organics tea farms are located in the valleys of the mountains, far away from civilization where pollution can’t hold ground. The cultivation is carried out by skilled farmers who know how to operate in mountainous terrains and work smart to retain the nutrients of the leaves inside. This means no chemicals and more nutrients!
3. The Matcha Is Cultivated By Skilled, Specialist Workers
Matcha is harvested once a year, during the beginning of the month of May. On these famous Japanese matcha farms the leaves are traditionally hand picked and put through a long refining process to obtain matcha green tea powder. This process is complex, and for best results should be completed by someone with a lot of experience.
The first process is refinement, and happens in batches. After that its time for blending, and in Japan this is usually done by skilled workers who often have more than 40 years of blending experience. Workers can use different blends to obtain more than 100 grades of matcha, each differing in taste and nutritional content. Finally, the blended residue is dried and stone ground to obtain a fine powder, matcha green tea- ready to be packed and delivered to the best of cafes and shops around the world.
So you can see why we recommend you always buy authentic, Japanese matcha. You just can’t beat the quality!