About Matcha Tea

WE ARE KYOSUN - GUARDIANS OF THE ORIGINAL MATCHA

Kyosun Company

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Our portfolio represents modern and healthy lifestyle. We are focused on the popularization of less known products and/or innovative way of their processing, but we also offer traditional products. Kyosun Company is the leading supplier of Matcha Tea produce into:

→ shops,
→ gastronomic facilities,
→ wellness & fitness centres

Matcha is 100 % green tea

The dried pulp of the youngest tea leaves is milled to delicate powder. The production of matcha does not involve fermentation, no colouring is added, no additives or preservatives. All types of tea come from one plant – Thea (formerly Camellia) sinensis, which is related to camellia flower. It has a form of woody shrub, typically kept up one meter in height (convenient for harvest). The plant is able to produce leaves for white tea, green tea, oolong, black tea, and pu-erh, depending on the region, specific plant variety, and processing technology.

The Exceptionality of Matcha

Matcha is Born in Darkness

Matcha grows only in shaded fields.Four weeks before harvest, the field is completely shaded from sun. This shading technique prevents up to 90 % of sunshine from reaching the leaves. The plant, now in almost complete darkness, compensates for the lack of light by intensive production of chlorophyl. Covering the tea plants in the right vegetation period results in thinner and more tasty leaves with richer chlorophyl content. The leaves also gain more nutritional benefits.

Production of Matcha Tea

Only the elite Japanese farmers have the know-how to produce matcha tea. Matcha production is undoubtedly one of the most difficult tea productions in the world. The harvest takes place in the beginning of May. The leaves are harvested mostly by hand. Immediately after the harvest, the leaves are taken into the factory – they are now called aracha.

Steam, drying and selection

Right here starts the long journey of changing the raw leaves into delicate sapphire powder. First, the leaves go through steaming process. Hot steam prevents fermentation, keeps leaves fresh, and keeps all the nutrients withing tea leaves. Then, the leaves go through drying process which decreases their weight to only a fifth of their original weight. This tea is now called aracha, which can be roughly translated as „raw tea“. Then follows the process of selection of aracha. The leaves come in various quality and they need to be categorised. The experts are considering colour, quality, smell, and taste of the leaves. The final tea is a mix that results in consistent quality throughout the entire year.

Cleaning and Chopping

The final process is removing stems, twigs, and other unintended plant parts, so that the final product can result in as fine and as clean plant pulp as possible. The pulp is further chopped into equal parts and is now called „tencha“.

Tea Milling

The last step in matcha production is milling, which is done in traditional granite mills in strictly hygienic factory environment. Tencha is milled to a finely grounded powder – which is now called matcha. The size of one grain is 5–10 microns, while one micron is one millionth of meter. The tea powder is almost dissolving in your mouth.

One granite mill can process only 30–40 grams of tea per hour. Only this technique guarantees its exceptional taste, colour, and aroma throughout the entire process of production.

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