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Matcha: harvest and production…Aracha… Tencha… Matcha

Phase 1: Fresh young tea leaves from the Camellia Sinensis are only harvested once a year, in the Spring. Japanese tea farmers still carefully pluck the leaves by hand.
Phase 2: After that, they are brought to the factory where they are steamed above water vapour to stop fermentation and to keep the leaves fresh and green, as well as to retain their components.
Phase 3: Then they are briefly dried at a temperature of 180°. The dry leaf now receives a new name: 'Aracha' or 'raw tea'.
Phase 4: Green tea leaves originating from various tea plantations are now separated into various quality categories according to colour, taste and texture.
Phase 5: Stems, substances and even veins are removed so that only the very best green 'leaf pulp' remains.
Phase 6: The tea is cut equally and is now called 'Tencha tea'. Tencha tea is mainly used for further processing into Match tea, although Tencha tea is also included in dishes in Japan.
Phase 7: Extremely thin leaves are now divided into various mixes according to colour, taste and aroma. In this way more than 100 different qualities of Tencha are created. A specialised tea taster decides about quality and price.
Phase 8: As the final step in the production process these various Tencha mixes and qualities are ground into various quality variations of Matcha.

Black tea versus green tea?

If the leaves of the Camellia Sinensis are roasted instead of steamed, it becomes black tea. During roasting of black tea, these leaves can be oxidised which reduces polyphenol content.

Shaded and non-shaded tea?

Tencha, Gyokuro, Kotobuki and Kabusecha are 'shaded' tea varieties. All of the other Japanese tea varieties (Sencha, Bancha, Hojicha and Genmaicha) are cultivated without shade. The longer they are shaded, the more chlorophyll and amino acids (proteins) the tea contains. The less shaded, the more catechins the tea contains.

Japanese tea farmers still carefully pluck the leaves by hand.

Fresh young tea leaves from the Camillia Sinensis are only harvested once a year, in the Spring

Gula Java Matcha tea: harvest production

Gula Java Matcha + Vit D
Gula Java Matcha + Vit D
  • The student’s best friend
  • Packed with antioxidants (ORAC 35,460/100 g)
  • Kotobuki Matcha quality
  • Low GI (35)
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Kotobuki Matcha
Kotobuki Matcha
  • 100% Organic Japanese matcha
  • Premium quality, the best quality for a tea ceremony
  • The intense flavour of green tea
  • Makes 50 cups
  • Purely natural, additive-free
  • Free of allergens and suitable for vegetarians and vegans
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Gula Java Matcha high ORAC value Fair World coconut blossom sugar superfood Chlorophyll in Matcha is an excellent oxygen carrier and quick healer, helps with detoxification and protects against radiation