Because it’s May and May means Matcha Harvest!
Japanese matcha plantations are all aflutter picking the glossy, high-quality leaves that will soon become the fresh new crop of matcha. To celebrate we’re taking you right to the plantations for a look at the gorgeous scenery and some surprising facts about this prized tea that will be in your favorite bowl later this year!
The Matcha harvest takes place every May. All the leaves are picked by hand, and with a smile.
Matcha is grown in the shade forcing the leaves to spread, becoming wider, thinner and more tender.
A view from above the shade, made of burlap. Sometimes plantations use up to 4 layers of burlap. That’s a lot of Matcha!
While Matcha is harvested in early May, some of the best is aged for 5-6 months to allow flavors to develop. This is called Kuradashi Matcha.
The shade also affects the taste. Sunlight breaks down amino acids found in the leaves which increases the natural sweetness. And that’s enough to make everyone smile.
DID YOU KNOW? Matcha was created over 800 years ago by Buddhist monks as a meditational drink.
“Why are these Matcha Pickers so happy?”
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