Organic Japanese Matcha Microfarm
In early April, after the first new shoots of tea leaves emerge, the Matcha tea plantations will be completely shaded for about 20 days to block out direct sunlight.
By blocking sunlight, catechin (the astringent ingredient) is suppressed and L-theanine (the umami ingredient) is absorbed, enhancing the umami flavor profile.
Shading the tea plants from direct sunlight also gives the tea a sweet taste.
The better the tea, the more fertilizer is used, and the flavor changes.
The color also becomes more juicy (bright and dark green) due to the blocking of sunlight.