With the changing of the seasons, spring is just around the corner. And with it brings the promise of renewal. In Canada, it means the snow is starting to melt and it is the perfect time for tapping maple trees. The warmer days means the sap from the maple trees is flowing, and with it comes delicious maple syrup.
Spring looks just a bit different in Uji, Japan. In the picturesque rolling hills and mountains surrounding Uji, tea farms dot the countryside. A sea of green as far as the eye can see. Before matcha is harvested and stone milled into matcha powder, it is known as tencha. Twenty to thirty days before harvest, the tencha leaves are shade covered. This helps promote the natural growth of theanine and chlorophyll. The tencha leaves are now ready for harvest. Ichibancha is the first flush or harvest of the year, is known to produce the highest quality of tea. All Amura Matcha is Ichibancha.
Once the tencha leaves are picked, they are steamed and dried, and then stone milled into the delicious green tea powder known as matcha!
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