Matcha is renowned for its plethora of helth Benefits. It is rich in nutrients, antioxidants, fiber and chlorophyll and it is an ideal drink for diabetics and those on low-sugar or low-carb diets because it is sugar free. Matcha is also know to be a potent cancer preventer.
About three weeks prior to tea harvest, the farmers cover the tea plants with shade cloth made of bamboo mats or trap, gradually reducing the level of sunlight that gets to the plants. This increases the chlorophyll content and turns the leaves dark green.
After the harvest, the tea leaves are steamed and air dried. Next, the leaves are sorted for grade, and then de-stemmed and de-veined. Now the leaves are called Tencha. Once the Tencha is ground into powder, it is called Matcha.
Tea-grade Matcha is ground on a stone mill to achieve a fine powder texture, unlike industrial grade Matcha which is ground by machines. The stone grinding produces a specially shaped powder molecule which impacts the taste and mouth feel of the Matcha. All grades of Matcha Temple are stone ground.