Matcha means ‘Ground Tea’ and is the Japanese term for the precious powdered green tea traditionally reserved for the Japanese Tea Ceremony (Sadō). The process of manufacturing Matcha begins with choosing the right place for the cultivation of the tea plants (Camellia sinensis). The soil and climatic conditions play a key role in the final flavor and quality of the tea. Mountainous and hilly regions provide the perfect climate and morning mists needed for the cultivation of tea.
The DōMatcha Ceremonial grade of Matcha is harvested in the spring at the first flush; only the brand new top leaves are chosen. These leaves render a very smooth but strong flavor, As a result, it commands a higher Price in the marketplace.
