The Origin of Matcha③

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After that, Myoe found places suitable for tea cultivation, such as Uji and Daigo (names of places in the Kyoto region), sowed tea seeds, and taught farmers how to cultivate tea.

The history of tea production in Uji, which is said to be the most famous tea estate in Japan, began at this time.

Matcha is made by plucking tea leaves grown in a covered tea field, steaming them with steam, then drying them, which is called “tencha,” and then grinding them into a fine powder with a millstone.

The method of growing tea in covered tea fields became common in the 16th century.
By covering the tea fields, the color, taste, and aroma of the “tencha” tea were much better than those of the “tencha” tea that was not covered.

The umami component of tea is amino acids such as theanine, which changes to catkin, the astringent component, when exposed to sunlight.

Covered tea cultivation blocks 95 to 98 percent of sunlight, which inhibits the transformation of amino acids into catkin, resulting in a very tasty “tencha”.

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