Matcha is grown in the shade just like gyokuro, but after the leaves are steamed, rather than being kneaded, the dried “tencha” is ground into a powder on a grindstone. Besides being used in ritual tea ceremonies, the powder is also a common ingredient in sweets. Matcha is mainly produced in Uji, Kyoto. Matcha has everything you could want in a tea with its combination of sweetness, savoriness, and bitterness. Since the leaves are consumed as well, it is also a good source of vitamin C, fiber, and other nutrients found in tea leaves.
Different types of tea have different flavors. In order to bring out the best taste from each variety of tea, we must brew it according to its type. That is what makes the culture of tea interesting.
The most important aspects of brewing tea are as follows:
Once you have ensured that these points are taken care of, all you need to do is to pour out your tea until the last drop!