Ceremonial Grade Matcha from Uji

The harvesting process of ceremonial grade matcha in Uji, Japan is a meticulous and highly skilled process that reflects the rich tradition and dedication to quality that has made Uji matcha one of the finest in the world. Uji, located in the Kyoto Prefecture of Japan, has been producing matcha for over 800 years and its climate and soil conditions make it ideal for growing premium tea.

If you want the absolute best, particularly for ceremonial use, Ceremonial Grade Uji Matcha is a safe bet. While Uji matcha is widely regarded as top-tier, there are other high-quality regions in Japan (like Nara or Shizuoka) that also produce excellent matcha. However, Uji matcha consistently stands out due to its unique flavour profile and historical reputation.

Why Uji Matcha is Special

Uji’s Climate and Soil: The region of Uji, located in Kyoto Prefecture, has ideal growing conditions for matcha, including rich soil, clean water, and a temperate climate. These factors contribute to the unique flavour profile of Uji matcha—smooth, sweet, and umami-rich.

Tradition and Expertise: Uji has been producing matcha for over 800 years. This long history of tea cultivation means Uji farmers have refined their techniques over generations to produce matcha that is rich in flavour, smooth in texture, and vibrant in colour. The local farmers and tea masters are experts in their field, using traditional, meticulous methods to harvest and process the leaves. Their attention to detail and dedication to quality have earned Uji matcha a reputation as one of the finest in Japan.

Flavour & Nutrients: Smooth, umami-rich taste with high levels of antioxidants and L-theanine.

Cultural Reverence: Uji matcha’s integral role in the Japanese tea ceremony and its status as a luxury product.

Harvesting Process of Ceremonial Grade Matcha

Shading: 3-4 weeks before harvest to increase chlorophyll and amino acids.
Hand-picking: Only the top, young leaves are picked by hand.
Steaming: Steaming the leaves to preserve colour, flavour, and nutrients.
Drying: Drying to prevent moisture buildup and spoilage.
De-veining/De-stemming: Removing stems and veins for a smoother taste.
Stone Grinding: Grinding the leaves into a fine powder to preserve quality.
Quality Control: Taste testing and ensuring the matcha meets ceremonial grade standards.

1. Shading the Tea Plants (Before Harvest)

Shading Process: About 3-4 weeks before harvest, the matcha tea plants are carefully shaded using special coverings such as straw mats or black nets. This step is crucial for producing high-quality matcha. The shade blocks direct sunlight, which increases the production of chlorophyll and amino acids, particularly L-theanine.
Why It’s Important: Shading the plants slows down the photosynthesis process, leading to higher levels of umami and a deeper green colour in the leaves. It also reduces the bitterness, resulting in the sweet, smooth flavour that ceremonial grade matcha is known for.

2. Hand-Picking the Leaves

Selective Harvesting: The best quality matcha comes from the youngest, most tender leaves. In Uji, only the top leaves are harvested, typically the first two leaves and the bud from the tip of each branch. These leaves are picked by hand, ensuring that only the most delicate and nutritious leaves are selected.
Timing: The leaves are harvested during the first flush, usually in early May. This is the first harvest of the year and produces the most flavourful and vibrant matcha.
Why Hand-Picking: Hand-picking ensures that the leaves are handled with care and that no damaged or old leaves are included, which would affect the flavour and quality of the matcha. Only the finest leaves are used for ceremonial grade matcha.

3. Steaming the Leaves

Steaming: Once the leaves are picked, they are immediately steamed to preserve their colour, flavour, and nutrients. Steaming is done for about 30 seconds.
Why Steaming: The steaming process prevents oxidation, which would cause the leaves to turn brown and lose their fresh, green color. This also helps preserve the chlorophyll and catechins (antioxidants) in the leaves, which are important for both the taste and health benefits of matcha.

4. Drying the Leaves

After steaming, the leaves are dried to remove excess moisture, preventing mold or spoilage. The drying process also helps retain the vibrant green colour that is characteristic of high-quality matcha.

5. Removing the Stems and Veins

De-veining and De-stemming: After drying, the leaves are carefully de-veined and de-stemmed. The leaves that will be used for ceremonial grade matcha are only the soft, young parts of the leaf, free from any tough veins or stems.
Why It’s Done: The veins and stems contain bitter compounds that can negatively affect the flavour of matcha. Removing them ensures the final product is smooth and free from any harsh bitterness.

6. Grinding the Leaves into Matcha

Stone Grinding: Once the leaves are properly prepared, they are ground into a fine powder using traditional stone mills. The stone mills are slow to ensure that the leaves are not heated during grinding, which helps preserve the delicate flavours and nutritional properties of the matcha.
Why Stone Grinding: Stone grinding is a time-consuming process, but it is preferred because it prevents the matcha from overheating, which would alter the flavour. The result is a very fine, vibrant green powder that is rich in nutrients.

7. Quality Control

Taste Testing: After the matcha is ground, the final product undergoes rigorous quality control. Expert tasters evaluate the matcha’s colour, texture, and taste. Ceremonial grade matcha must have a smooth, umami-rich flavour, a bright green colour, and a velvety texture that dissolves easily in water without clumping.
Storage: Matcha is stored in airtight containers to prevent it from oxidising and losing its freshness. The best matcha is kept in cool, dark conditions to preserve its flavour and vibrant colour.