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Matcha is ground into a fine powder, which means you are consuming the entire leaf when drinking Matcha or enjoying a food or beverage made with Matcha.

A historic tea cultivating region dating back to the 1200s, Nishio’s stable climate, fresh pristine river waters, fertile soil, and remoteness from urban development foster tea leaves that are more resiliently green and full of nutrients.

The leaves are now called "Tencha." No part of the leaf is wasted; the parts that do not become Tencha are used to make other Japanese teas such as Kukicha or Konacha.

AIYA has two tea sommeliers with 40 years of experience who are in charge of blending.

To grow the leaves that will later become Matcha, layers of shade are added to the fields a month before cultivation, eventually blocking 90% of the sunlight.

This causes the Matcha to overproduce chlorophyll, giving it its vibrant green color and preserving its delicate amino acids. To this day, when the Matcha is harvested in early May, the fresh green tea leaves are plucked by hand.

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