Matcha - organic, ceremonial grade
Beginning in early to middle April tea plants are shaded so that nearly 100% of sunlight is shut out. As a result, the new leaves develop a higher content of chlorophyll. The tea leaves have a deep green hue and much lower tannin content, the result of which is a milder sweeter taste and flavour. When the tea leaves are harvested in May, they are steamed, dried and cooled. They are eventually stone-ground into the ultra fine green powder we know as Matcha. A single granite stone mill can produce about 40g of Matcha per hour.