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The taste and Cultivation of Matcha
Aug 30, 2018

The taste and Cultivation of Matcha


Matcha only uses tea material ( picked March 1st -5 31 days every year) for production. Twenty days before harvest, straw or bamboo should be used to build a shading shelf on the tea tree to avoid direct sunlight, which is called "covering tea".

 matcha powder.jpg

The purpose of shading the sun is to inhibit the decomposition of theanine (the source of "fresh" taste in tea leaves, which is sweet) into tea polyphenols, thereby reducing the content of tea polyphenols, tannins and saponins (the three main sources of bitter and astringent taste of tea leaves), could help reduce the bitterness and astringency of tea, and enhance its flavor. So the shading is the import role of control for ratio between tea polyphenol and amino acid.


The contents of chlorophyll and amino acid in green tea increased obviously, carotenoid was 1.5 times as much as that in open-air cultivation, total amino acid was 1.4 times as much as that in natural light cultivation and chlorophyll was 1.6 times as much as that in natural light cultivation.


 tea powder.jpg

For ordinary consumers, how to tell what is true tea and what is fake tea?


1. From the color point of view, the true smear tea color is dark green or dark green, the false smear tea color is mostly yellow-green;

2. From the taste, the true smear tea is not astringent less bitter, play well and mellow sweet, green tea powder is obvious bitter and astringent taste.

3. After ordering tea, the foam of genuine smear tea is usually rich and delicate, and will not disappear immediately, but the foam of fake smear tea is only a thin layer, and soon disappears;

4. The shelf life of genuine smear tea is shorter, not more than 6 months. If the shelf life is one year or even two years, it must be a fake tea.


Compared with ordinary green tea, the cultivation and production of smear tea is more time-consuming and laborious, so the value of smear tea is much higher than that of green tea.