With the clamor of knowing every “behind-the-scene” of simply everything under the sun, from sumptuous food to shoemaking, have you ever wondered how matcha is made? While we have already talked about how Camellia Sinensis should be shaded before being harvested and the leaves to be deveined, removing the stems and the veins to produce tencha, once you find out, you will realize how so much patience, time, effort, and care is being given in every spoonful of matcha.
Since matcha is being used in so different manner: from the traditional Japanese tea ceremony to flavoring and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and a variety of Japanese wagashi confectionery, it would be interesting to know the processing and grinding of tencha leaves into this fine, even green tea powder called matcha.
