Matchæologist®さんのインスタグラム写真 - (Matchæologist®Instagram)「👋 Did you know that #Matcha undergoes a unique growing and production process to make it taste so distinct from other types of tea? 🌍 🌿 Come #BehindTheScenes of Matchaeologist with us 🙏 . In late April or early May, the young leaves are delicately handpicked from tea plants grown under shades for the previous 30 days (to increase its production of chlorophyll in their young shoots). Only the youngest and softest parts of the plant are harvested to become namacha (生茶) or ‘raw tea’. In order to retain the natural vivid green colour of the leaves alongside their distinct aroma and nutritional values, namacha is steamed for around 15-20 seconds, within 20 hours after being picked. . Post-steaming, the leaves undergo a drying and destemming process to filter out only the finest parts of the leaves. The leaves used to make matcha are cooled and dried with an air machine to become aracha (荒茶). Aracha is then deveined and destemmed to become tencha (碾茶). . The complex and vigorous process of matcha growth and production is what makes it so unique and highly-prized, and with such a distinct colour, aroma and taste. . To find out more about our splendid range of artisanal matcha, 🌱 visit Matchaeologist.com . Matchæologist® #Matchaeologist Matchaeologist.com」6月1日 0時00分