Is the matcha used in the Japanese tea ceremony specially selected?

Yes, the matcha used in tea ceremonies undergoes special selection. Here are the specific reasons and process:

• Selection Criteria:
  For tea ceremonies, matcha must meet strict quality requirements, including:

  • Color: Vibrant green, indicating freshness and high quality.
  • Aroma: Fresh and sweet, free from off-flavors.
  • Taste: Balanced umami, with low bitterness and astringency.
  • Texture: Fine powder that easily whisks into a smooth tea.

• Selection Process:
  Matcha selection involves multiple steps:

  1. Tea Leaf Source: Specific green tea varieties (like "tencha") are used. These are typically shade-grown for 20-30 days before harvest to reduce sunlight exposure, increasing chlorophyll and amino acid content.
  2. Processing and Sorting: After steaming and drying, stems and veins are removed, leaving only the tender leaf parts.
  3. Grinding Control: Stone mills finely grind the leaves into powder, ensuring uniform particle size (typically less than 10 micrometers).
  4. Quality Grading: Only the highest grades (like "koicha" for formal ceremonies) are selected, while lower grades may be used for daily consumption.

This specialized selection ensures matcha delivers optimal flavor and visual appeal in tea ceremonies, embodying the essence of the Japanese tea tradition.