This matcha was cultivated organically on Eco-Farmer Certified Hattori Farm in Shizuoka, Japan.
The tea master who crafted this tea, Yoshiaki Hattori, is also one of the growers. Yoshiaki, along with Kunikazu Mochitani, grow tea ground into the bright green matcha you see here.
Like all teas, production starts with plucking leaves from the plant Camellia sinensis. The tea plants are shaded from the sun for several weeks before harvest, which prevents photosynthesis creating bright leaves. At this farm, solar powered panels shade the tea plants instead of the usual cloth that many farms use. This extra investment helps offset the power that the tea factory needs to process the teas.
This particular tea comes from the same garden to create small batch matcha. The leaves are harvested by handheld machine and then de-stemmed and deveined in a labor intensive process. The leaves are quickly steamed then stored for several months in cold-storage to allow the leaves to age, but also to increase the sweetness of the leaves and reduce the bitterness that might come from brewing the leaves.
Once the tea is aged, leaves are ready to be ground into powder.
Tea maker Yoshiaki Hattori uses a traditional granite stone mill to grind the tea leaves into a fine powder minimizing clumping when whisked. It takes about an hour to grind just 30 to 50 grams!
Although the process to create matcha is slow and labor intensive, these methods ensure that the powder in a uniform 5 microns in size, which is much finer than matcha ground in other larger factories. This means that the matcha you get from Hattori farms will produce a smoother and creamier cup of matcha!
bright and grassy, slight earthyness, with a light vegetal and floral aftertaste.