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This causes the Matcha to overproduce chlorophyll, giving it its vibrant green color and preserving its delicate amino acids. To this day, when the Matcha is harvested in early May, the fresh green tea leaves are plucked by hand.Immediately after harvest, they are steamed and dried.When L-theanine is combined with the natural caffeine in tea, it metabolizes more slowly, releasing the caffeine over a longer period of time and providing a stable three to six hour long energy boost (versus coffee caffeine at an hour to an hour and a half).To grow the leaves that will later become Matcha, layers of shade are added to the fields a month before cultivation, eventually blocking 90% of the sunlight.
It is Aiya’s specialty to supply bulk Matcha to major food/beverage manufacturers as both exotic and functional ingredients.
Artisans are a dying breed, and only Aiya houses veteran artisans who train young artisans to continue the 120 year tradition.
The grooves of granite grinders are only a few millimeters deep, and only seasoned artisans are skilled enough to maintain such delicate balance and perfect calculation.
The leaves are now called “aracha,” meaning “rough tea.” After cultivation, the stems, veins, and unwanted particles are removed, leaving only the purest flesh of the leaves.
The leaves are now called "Tencha." No part of the leaf is wasted; the parts that do not become Tencha are used to make other Japanese teas such as Kukicha or Konacha.