Matcha Konomi provides pure matcha & tea, no additives, pure Japanese green tea matcha from the Japanese regions including Uji, Miyazaki, and Kagoshima.
The plants used to produce Matcha Konomi matcha undergo a shading process for a duration of three weeks prior to harvest. This shading technique promotes the growth of theanine, a natural amino acid that contributes to enhancing mental calmness and focus. Theanine is responsible for the calming focus some describe when drinking matcha. Steady energy and zen.
Furthermore, the shading process also stimulates the production of chlorophyll in the plants. Chlorophyll is a pigment that gives matcha its vibrant green color. The leaves used for making matcha, known as tencha in Japanese, undergo additional processing steps. These steps involve removing the stems and veins from the leaves and using modern techniques such as hot air drying and gravity separation leaving only the meaty part of the leaf to be ground into matcha.
The end result of these ancient traditional processes is the creation of authentic matcha with its smooth, velvety texture and taste.