Matcha is a very special type of green tea that contains up to 137 times the antioxidant levels of regular green tea. Produced by the artisanal tea growers of Japan, matcha tea is ground into a fine green powder before being mixed with water. Instead of regular tea leaves that are steeped in hot water and then discarded, the whole matcha tea leaf is ingested, providing amazing health benefits.
How is Matcha made?
Matcha tea leaves are grown in the shade to boost chlorophyll and L-theanine levels. As well as boosting antioxidant levels, this gives matcha a natural sweetness and vibrant green colour.
Matcha is hand-picked by trained field workers who select only the youngest and greenest leaves.
Leaves are then steamed to prevent oxidation, then naturally air dried.
The dried leaves are graded according to colour, texture, taste and aroma. Change Chai uses only premium-grade leaves.
The graded tea leaves are de-stemmed and de-veined to reduce bitterness, then blended to produce a consistent quality tea - called "tencha" at this stage of the process.
The tencha leaves are then stone ground into a fine powder using granite blocks. This method of grinding matcha is centuries old and necessary to preserve matcha's unique colour, flavour and aroma profile.