The cultivation of a unique beverage

Born in China, matcha tea is an integral part of Japanese culture. It is also produced in Korea, Vietnam and Sri Lanka. 

Like most teas (black, white, oolong, puerh and purple), matcha tea is made from a single plant: the tea plant(Camellia Sinensis). But it's the harvesting periods and the harvested leaves that distinguish them, and give rise to a wide variety of teas. 

As part of the green tea family, matcha tea is harvested in spring, in the shade. Black tarpaulins are placed over the tea bushes at the beginning of the last three weeks before harvest. The leaves will then finish their development in the dark. However, to survive this final stage, the plant develops various substances that give matcha all its benefits and unique flavor. Once harvested, the leaves are then finely ground to be consumed entirely in the beverage, unlike conventional teas whose leaves are only infused. It's this particularity that gives it its powerful virtues, earning it its status as a "superfood" whose popularity keeps on growing.