Harvesting the tea leaves
The harvest time for the tea leaves, which are processed into Matcha, takes place annually in May.
The tea fields are covered with a black wire mesh netting at the top and sides during the harvest season. This is the unique cultivation process that makes matcha more nutritious than other teas. The shading starts about a month before the harvest.
Shading the tea plants makes the leaves thinner, softer, giving them a more vibrant, deep green color and producing more chlorophyll and amino acids. Then only the small leaves are harvested to produce the highest quality matcha
The manufacturing process in detail
Step 1: Acceptance
The raw tea leaves picked in the tea fields are processed into Aracha (Japanese: raw green tea) in the Aracha factory and delivered.
Step 2: Choice
Only the Aracha whose cultivation history and quality is proven will be accepted. Aracha is cut, sorted and filtered into tea leaves.
Step 3: drying
The sorted tea leaves are dried and heated according to the quality standards of the product.
Step 4: Sorting
The dried/heated tea leaves are blended and sorted according to product quality. The tea leaves are then subjected to a sensory/bacteriological/moisture test.
Step 5: Sterilization
The sorted tea leaves are sterilized with steam.
Step 6: Grind
The sterilized tea leaves are ground according to the product quality standard. Depending on the intended use, the grinding methods range from granite stone grinding to mechanical grinding.
Step 7: Screening
The ground tea leaves are sieved to remove defective tea leaves and foreign matter (mesh size: 40-100).
Step 8: Bottling
The finished matcha is hygienically bottled in the clean room according to the product specification.
Step 9: Final exam
All packaged products undergo a final inspection.
Only the products that have been checked without errors will be sent.
