Description
History of Matcha
Matcha is finely ground green tea leaf powder and is the most prized amongst Japanese teas. It has been drunk as part of the tea ceremony for 900 years as well as by Buddhist monks during long days of meditation.
Production
High-grade Organic Uji Matcha products are cultivated under the diligent management of Clearspring’s tea master Juro Okuda. The tea bushes are covered with cloths for as long as possible to produce leaves of a deep green colour. It is very difficult to grow organic matcha; one must fight against both bugs and diseases. Harmful insects can appear because of small climate changes threatening the tea crop. For this reason, it is essential to manage the cultivation in a way that places primary importance on the natural ecosystem.
Ceremonial and Premium grades of Matcha are ground in stone mortars for many hours. This creates a unique light smoothness that is perfect for drinking.
Traditional Tea Ceremony
The traditional Japanese tea ceremony dates back 900 years to feudal times. It can take up to 3 hours and is steeped in history, is full of theatre and is incredibly calming. If you would like to make Matcha emulating the essence and spirit of the traditional tea ceremony you can do so in less than 3 minutes but you will need a bowl, a bamboo tea scoop and a bamboo matcha whisk.
- Preheat the bowl thoroughly with hot water, then empty it and dry carefully with a cloth. Use the bamboo tea scoop to measure 1½ heaped scoops of Matcha powder and place them in the bowl.
- Pour approximately 50-60ml of hot water into the bowl. Make sure the temperature of the water is approximately 70-80°C, not boiling.
- Take the bamboo whisk in one hand and hold the rim of the Matcha bowl with the other. Whisk the Matcha briskly in a ‘W’ motion using your wrist (not your arm).
- When a thick froth with many tiny bubbles has developed on the surface, slowly lift the bamboo whisk from the centre of the bowl.
- Add more water according to your taste and savour the deliciously smooth flavour of Matcha
Third Generation Tea Family from Kyoto, Japan
In the hills around Kyoto a third generation family use special organic methods, known as Nature Farming, to produce a range of exquisite green teas for Clearspring.
The ancient farming approach used by the family builds up soil vitality by maintaining a semi-wild environment where the plants are not overly protected and gain nourishment from repeated applications of compost made from tea clippings and dried leaves which together with regular mulching helps control weed growth and maintain soil moisture.
Whilst most tea farmers spray their plants with pesticides and herbicides 15-20 times a year, our producer’s tea bushes have a vigour that enables them to thrive without chemical inputs.
The family’s yields may be lower than average but their plants have far less mould and blight. They remain productive for up to 40 years, twice as long as the typical tea bush treated with chemicals.
As well as growing tea, the producers undertake the skilful blanching, drying and roasting processes and then pack their teas right on their estate to ensure maximum freshness and fullness of flavour.
Compare this to the common practice of shipping in bulk, and then blending and packing the tea many months later in Europe, and it is easy to see why Clearspring tea tastes so fresh.