Matcha Preparation

1. 

   1. Steaming

   Tencha leaves are steamed at 100 °C (212 °F) for 10–15 seconds to soften them and stop oxidation by deactivating enzymes.

2. 

   2. Drying

   Leaves are dried in a tea processing machine at 170–200 °C (338–392 °F), though the leaf temperature stays around 70 °C.

3. 

   3. Grinding

   The dried tencha leaves are finely ground using a stone mill to produce matcha powder.

Types of Matcha Tea

Koicha 濃茶

(Thick Tea)

Made with 4g of high-grade matcha and 30ml of hot water at 80 °C (176 °F). It is not foamed and has a stronger taste.

Usucha 薄茶

(Thin Tea)

Made with 2g of matcha and 60ml of hot water at 90 °C (194 °F). It is whisked to create foam and has a lighter flavor.