MATCHA FACT

Matcha was Developed by Accident Matcha was brought over from China to Japan around the end of the 12th century. However at that time, matcha was simply prepared by roasting and pulverizing tea leaves. It was not until the invention of the oishita (shade-grown) cultivation method that matcha was refined to have a richer taste and a deep green colour. This discovery occurred during one harsh winter when tea farmers decided to cover their tea plants with reed and straw to prevent damage by frost right before the harvest. They realised that the shading made the plants compensate for the lack of sunlight by producing more chlorophyll within the new shoots to help facilitate photosynthesis, thus enhancing the amino acid content of the new tea buds. It is these young buds that are subsequently hand-picked and processed into richer tasting matcha as we know it nowadays.