Matcha Green Tea Plantation

October 22, 2018

The matcha tea leaves are harvested only in May and ground into the matcha tea starting in November.

In developing the matcha tea plantation, every planting is taken from the mother tree which is 300 years old. Mesh screens are used to block direct sunlight to inhibit photosynthesis from occurring. This process enhances the quality of the tea leaves. Young leaves are pinched from the plant to increase growth.

The matcha plant depends on the natural resource of rain; however, this past summer was uncommonly hot and the plants occasionally needed supplemental watering,

A basic disinfectant is used to discourage pests. After this process is applied, the plant is heavily fertilized with natural products, such as fish bones.

The tea master on the plantation checks the stored tea leaves to determine when the leaves are ready to be ground. A vacuum sealed tea caddy is used to store the ground tea leaves, keeping the moisture and temperature consistent. We purchased a copper tea caddy and were instructed to place our hands around the caddy each day, creating a patina.

Only natural stone grinders are used to prepare the matcha tea leaves to a powder. The quality is greater but the yield is less. This is a decision of the plantation owners, as they follow their kata.

The Tea Ceremony

Before the guests arrive, the host prepares the tea room by sweeping, placing one single flower in a vase and setting an intention for the guests. Every action of the host, a 6th generation tea master, is completed with intention and respect.

The tea is presented to the guest in a small cup, with the left hand placed on the bottom of the cup and the right hand placed on the side of the cup. The decoration on the cup faces the guest, then turned counterclockwise to face the host, before drinking the tea. Once completed, the guest wipes the rim of the cup with two fingers and turns the cup back clockwise with the decorative side returning to face the guest. It is common to serve a small sweet (not too sweet!) with bean filling with the tea.

The only sound heard during the tea ceremony is the sound of the water being poured into the cup. This calm setting creates a meditative environment.

Matcha tea - It is important to brew at 122 degrees as to not destroy the vitamin C and other nutrients in the leaves. As part of the process of making the matcha tea, the host whips the tea with a straw whisk to a gentle froth before serving the tea.

This is our tour guide, Mia. She had an excellent command of the English language, sharing a wealth of knowledge, along with a wonderful sense of humor.

Next on the day’s agenda... soba noodles.

Green tea soba noodles for lunch... Check out the video...

Soba noodles usually refer to thin noodles made from buckwheat flour, or a combination of buckwheat and wheat flours (Nagano soba). They contrast to thick wheat noodles, called udon. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup.

When the weather gets warmer, cool down with delicious cold soba noodle dishes such as green tea soba noodles. These matcha green tea soba noodles are a refreshing combination of earthy, green tea infused soba. Chilled soba is often served on a sieve-like bamboo tray called a Zaru. Using chopsticks, the diner picks up a small amount of soba from the tray and dips it in the cold sweetened soy sauce before eating.

Walking back to our hotel, Starbucks caught our eye. This wasn’t just another Starbucks-- the aesthetics inside and outside were artistically striking.

The Starbucks’ Zen garden...

After our tour, lunch and libation at Starbucks, we headed to purchase a copper tea caddy for our home. This caddy will oxidize after handling for a year or so.

After purchasing the tea caddy, a spoon to scoop our tea is engraved with the month and year we purchased the caddy. The Japanese have a knack of making even a spoon special.