How to brew matcha tea


Matcha tea is a unique green powder from Japan which is highly considered for drinking as tea, and is also believed to have medicinal value. While other green teas are developed all through the world, matcha is special to Japan. It is the heart of the Japanese method for tea and has been commended in the conventional Japanese tea service for many years. It is famous for various medical advantages. It is rich in supplements, cell reinforcements, fiber and chlorophyll. One glass of matcha is what might as well be called 10 glasses of green tea as far as healthful esteem and cancer prevention agent content.

Utensils we need

  1. High quality Matcha Tea (1-2g preferably)
  2. Medium size bowl or mug (there are customary Japanese matcha tea bowls for this)
  3. Bamboo whisk known as chasen. These come in every single distinctive style with various quantities of prongs. Normally the more prongs, the better the prongs, which will bring about a lighter and fluffier, more foamy crema on your matcha tea.
  4. A chasen, or a spoon will do as well.
  5. A little tea mesh strainer
  6. 75 mls of boiling water at 70-80c degrees. In case you don’t have a thermometer, heat up the water, then empty it into a mug and let it cool for around 5 minutes. (Never pour bubbling water straight onto your matcha, it consumes the sensitive plant structure, and results in loss of the supplements in the tea)



  1. Filter the matcha tea utilizing the mesh strainer and a bamboo whisk into the bowl. You ought to move the chasen over the powder tenderly forward and backward, pushing it through gradually. Matcha is extremely sensitive and each progression you ought to approach with a touch of care.
  2. Pour your heated water (not boiling) on the matcha powder. Again pout it gradually and delicately, generally the matcha powder can spill all over the place.
  3. Whisk the matcha and water together relentlessly. To create foam you should do this somewhat rapidly, keeping in mind the end goal is to get air through the tea and deliver the air pockets, Take note of the matcha powder never genuinely “breaks down” into the water, it’s more similar to being suspended in the water.
  4. When you have a layer of foam on top, delicately drag your speed forward and backward and pop any bigger air pockets. There shouldn’t be any huge air pockets, only a reliable, smooth, rich layer of foam left on top.



Tie Guan Yin – Iron Goddess of Mercy Oolong Tea

What is Tie Guan Yin tea?

Tie Guan Yin Tea is a type of oolong tea that has a flowery fragrance similar to that of orchids. This type of oolong tea is cultivated in Fujian province in China. It is also a premium variety that is harvested by hand from tea orchards located in high altitudes. In addition, tie guan yin tea is the most popular oolong tea in China. It is rich in natural plant nutrients, including antioxidants and for this reason it is associated with a number of important health benefits.

How is Tie Guan Yin Tea processed? 

Processing tie guan yin tea is much more complicated when compared to processing other types of oolong teas. This is because tie guan yin tea is a premium variety of oolong tea , meaning that it requires careful processing to maintain its premium quality. The following are the steps that are involved in the processing of tie guan yin tea:

1. Plucking the tea leaves

For best results, the tea leaves should be picked from 11 am to 2 pm. This is the time that the sun is strongest. This helps ensure high quality tie guan yin tea. The best way to pick the tea leaves is by using shears or clippers.

2. Drying the leaves in the sun

Drying the tea leaves in the sun is the most preferred method. However, you must ensure that the tea does not get burned. Ideally, move the tea using bamboo dust pans.

3. Cooling the tea leaves

When you have dried the tea leaves enough, remove them from the sun and spread them out to cool in order to prevent them from turning yellow.

4. Tossing the tea leaves

This involves turning the tea carefully in a special bamboo drum until the edges become slightly bruised. Tossing essentially helps accelerate oxidation. It is a critical step in the process and actually impacts the quality of the tie guan yin tea that results. However, it is important not to turn the drum too much.

5. Drying the tea leaves in an air conditioned environment

This involves putting the tea leaves into a storage area that is air conditioned and then spreading them thinly to for proper oxidation.

6. Repeating the tossing and drying steps in the process as needed.

The number of times you need to repeat these steps depends on a number of factors, including weather, plantation, and demand, among others.

7. Stopping the oxidation process

This requires you to use a special round pan.

8. Curling the tea

This involves a few steps as follows:

– Wrapping the tea leaves into a ball and then tumbling the ball in order to create a round, tight shape,

– Breaking up the ball,

– Drying the tea once again if it is too wet,

– Repeating the process until you achieve the most ideal shape.

9. Drying the tea leaves in order to make it easier to pack.

10. Sorting, grading, and packing the tea.

Brewing Instructions of Tie Guan Yin tea

The following are the steps that you need to take when brewing your tie guan yin tea:

1. Fill your traditional yixing (a traditional Chinese teapot made from purple clay) and porcelain cup halfway with hot water in order to preheat them.

2. Add two teaspoons of tea leaves into your yixing. Alternatively, you can use any other type of vessel and ensure that you add 2 teaspoons of tea leaves to every 8 oz of water.

3. Fill your teapot with water that is heated up to 90 to 95 degrees centigrade.

4. Place the lid on your yixing and allow the tea steep for two minutes.

5. Your tie guan yin tea is now ready for consumption and you can now pour it into your teacup and consume it.


The Benefits, Opinions And How To Prepare Golden Monkey “Jin Mao Hou” Black Tea From Fujian.

Introduction. Golden Monkey Tea is the name given to black tea which originated from the Chinese provinces of Fujian and Yunnan. Normally its the bud and the first leaf that is picked. Its flavor consists a light, honeyed peach notes and it has no astringency. The tea is evidently one of the highest priced ones, second place in Signature Famous Teas. The tea is usually hand processed in every spring. Its leaves and buds are carefully picked. These leaves resemble monkey claws and that’s where its name comes from. Among the over 20 Chinese tea flavors, Jin Mao Hou Black Tea stood the rest. It was the emperor’s favorite and it was believed to possess some powers.

Reviews. The Golden Monkey Tea is packed with an attractive flavor that is not present in other teas, even if they share the same smoothness, the Jin Mao Hou Black Tea stands out the rest with its extraordinary strength.
Its dusty golden-orange curly leaf has a pleasant smell, very malty and promises sweetness. The mug might look light, but the Fujian finest tea has a rich flavor which is bold in your face and intense. The cooler the tea, the sweeter and mellow it becomes. its like it has some fruit notes and honey-like qualities in it. This is the best tea by far. it has low bitterness and astringency and a rich flavor.

If you have only tried the white and green tea and you want to try black tea for the first time, Golden Monkey Tea should be your first, you will find yourself captivated by its aroma. It tastes nutty, particularly hazelnuts, and chocolate. You would want to have more.

The tea has a comforting feeling. It puts you in a good mood to drink it. Even after adding some sugar it already has its natural sweetness radiating from it and its smooth and delicious to gulp up.
First-time users of Jin Mao Hou tea can attest to the fact that this black tea sets the bar high enough for other black teas. It is because of its uniqueness that it has a higher price value than the rest. The feeling it brings when consuming it is worth every cent.

The Golden Monkey Black Tea is beneficial to your body as it helps strengthen your immune system, reduce the chances of developing diseases like cancer, brain tumor and developing heart diseases. The black tea also acts as relief for stress and enhances relaxation and appears to assist with curbing inflammation.

How to brew. 1. Boil water using a stove-top kettle and then allow it to cool for 20 minutes. 2. Put 1-2 teaspoons of Jin Mao Hou leaves for every 8 oz(236 ml) of water in the teapot. 3. Now fill the teapot with 194-205 degrees F(90-95 degrees C)water. 4. Place the lid on the teapot and allow the tea steep for 2 minutes. 5. Pour the tea into the teacups and enjoy.

Golden Monkey Black Tea, from the hills of Fujian, is so far one of the best tea flavours and one the easiest to prepare. It has some rich benefits for your health and also relaxes your body.

Buy the best Golden Monkey Black Tea, visit:

Tea Is A Great Beverage For Children

In many homes, tea is the preferred beverage for children either for breakfast or at any other time. Tea is a good beverage for children since it offers both stimulant and health benefits. Children are at an age where growth happens continuously, and their bodies need to stay hydrated and stimulated. Depending on the ingredients that are put in the tea, the children get to enjoy benefits of the ingredients such as energy from the milk and sugar components of tea. The tea leaves component of the tea gives stimulation which is important for highly active children since they can endure continuous activity for long hours after they have had their tea.

Children drink tea mostly with an accompaniment like buns or bread, and in this case, the tea is used to ease the process of food ingestion since its liquid state makes it easier to swallow solid food. Children also drink tea after meals, and this helps in avoiding constipation. It eases the digestion process.

One of the major health benefits that children enjoy when they take tea is that they enjoy a stimulant that does not have extreme effects, unlike coffee. Tea is a mild stimulant, and the children do not feel its effect, but it gives the kid’s system an energy boost that is necessary during play time. Growing children need stronger bones to withstand the level of activity they engage in that includes running and climbing. Tea is known to be a great booster of bone strength and density. Various minerals found in tea make the children’s bones stronger, and the calcium content in tea also improves their bone density. When children drink tea, they stay hydrated, and this is an essential health benefit because the water component of tea not only helps in digestion but also in perspiration and excretion. Tea is an antioxidant that when consumed by children, keeps their bodies cleansed from any toxic substances that may arise from the digestion process.

Children that drink tea are faced with the disadvantage of ingesting caffeine which is highly addictive. If kids continuously drink tea over a long period, they become addicted to the stimulating effects of the caffeine. They experience headaches, nervousness, and irritability whenever they do not drink tea, and this poses a health risk at a young age. The stimulating factor of tea might lead to bouts of insomnia if children consume it just before they go to bed. This too may lead to cases of grumpiness in the child mostly when they are young, and they do not understand that it is the effects of tea that are making them sleepless. When children consume tea consistently for a long time, they are faced with the risk of reduced iron absorption in their bodies and iron is an important component of red blood cells that help transport oxygen around the body. Another risk that children are exposed to when they drink tea is browning of their teeth. This is mainly for black tea which has a high concentration of the brown color which if not washed well could stain the children’s teeth.

The best age to allow children to start taking tea is two years. At this age, the child has already weaned and can feed on practically anything that the adults feed on. Their digestion system and their bodies are usually strong enough to withstand the effects of the caffeine found in tea. Children between the age of two years and adolescence require energy for various activities such as vigorous sports and tea gives the endurance they need to play for long hours. Kids in their young ages can be given tea with more milk since they require the minerals and other food components found in milk for their growth while older kids can drink any form of tea including those that are spiced to give the beverage a unique taste.

Having established that children can drink tea, the best tea to give children is green tea. This is because of its antioxidant quality that ensures that the children’s bodies stay cleansed from any oxidants. Since milk and other tea additives do not affect the quality of the green tea, they can be added to make the tea more nutritious for the children.

Where to buy tea? Click here:

How To Make Chinese Green Tea

The process of making Chinese green tea is very different from Western Method. This process makes the taste of the green tea better and stronger compared to Western methods of making green tea. In China, it is believed that the type of water and pot you use affect the taste of the green tea. They only use small pots in order to obtain maximum flavor. Apart from this, all the leaves used to make the tea are infused using water derived from the place where the leaves originated. This is also believed to have a positive impact on the taste of the tea.

Methods of Making Chinese Green Tea

1. Using Few Leaves. If you want to make a single cup of green tea, This method will work best and will reduce wastage. For this method, you only need about 5 grams of tea leaves. Place the tea leaves in a small pot. Boil water ( avoid using tap or bottled water as it might affect the taste of your tea) to 80-90 degrees and add it to the pot. Let the mixture sit for about 5 minutes and pour it into a cup.

2. Using Several Leaves ( serving 5 people). For this method, you will need about 30 grams of tea leaves. Place the leaves in a small pot. Next, boil your water to about 80 degrees making sure not to let it boil too much beyond this temperature. Once the water is ready, pour it into the pot or cup and cover it. Wait about 5 minutes and serve your tea.


There are several things that can affect the taste of your Chinese green tea. These include: quality of water, quality of tea, steeping time, measurement, steeping temperature, whether or not you give the leaf time to expand fully and the separation of leaves from tea. There are several tips you can use to ensure none of these things affect the quality of your green tea.

First and foremost, make sure you use good quality water. You can tell whether or not your water has good quality by how it tastes. If it has a chlorine, metallic or earth-like taste, there is a great likelihood that the taste will be transferred to your tea. This is because water makes up most of your green tea. The best choice of water would be spring water. However, if you happen to have nice tasting tap water, this could work as well.
When making Chinese green tea, it is also very important to ensure you get all your measurements right. It is very important to have a perfect balance between the leaves and the tea. Otherwise, you will end up with an unfavorable flavor. It is advisable to use measuring spoons to measure your leaves in order to ensure you get it right.

The other thing you need to do is keep your water temperatures within the recommended range. Chinese green tea requires water that has been boiled at 80-90 degrees. Cooler or hotter water than this will affect the flavor and quality of your green tea.

Last but not least, choose a pot that has enough room to allow the leaves to expand fully. You need to also allow the leaf to expand up to 5 times its size. The importance of this is the fact that it makes it possible for the flavor to be infused into the water.


– Avoid over steeping the leaves. This will make your tea very bitter.

– Avoid low quality tea leaves

– Avoid using water that was previously boiled. Only use fresh tap or spring water.

– Avoid reheating the green tea over and over again. It might lose its flavor

The difference of making Green Tea Using Chinese methods and Western methods 

There are several differences between making green tea using Chinese methods and Western Methods. First and foremost, when you brew Chinese green tea, there is a lot of concern on the type of water that is used. This is not a concern when using Western methods. To brew tea using Chinese methods you also need to use a small pot. Western methods do not have a specific type of pot for brewing green tea. The brewing time is also shorter when using Chinese methods compared to Western methods. This prevents the tea from having a bitter taste.

Everything you need to know about Zi Sun Cha – The healthy purple bamboo shoot green tea

Zi Sun Cha or Purple Bamboo Shoot tea is a type of Chinese green tea which is known for its fresh aroma, sweet taste and health benefits. The unprocessed leaves are partly purple in color and they have a narrow shape which looks like a bamboo shoot, so it is also called as “purple bamboo shoot tea”. Zi Sun Cha is recorded as one of the first teas in the book Cha Jing, authored by the popular tea master Lu Yu. The tea is also known as “Chang Xing Zi Sun”. When you take a close look at the floating leaves, they will look like Chinese orchids.

In the past, the preparation of this Green Tea was different. In the ancient days the tea leaves were converted into cakes first by steaming and then made into powdered drink. After 1368 AD, the preparation method was totally changed, and whole leaves were used for brewing. Fresh leaves and early spring buds are the only ones that are used to prepare Zi Sun Cha. The tea leaves give out a fresh aroma and its aftertaste will be sweet.

Zi Sun Cha originally came from the Guzhu Mountain of Zhejiang Province in China. The use of this green tea dates back to the 8th Century CE. The tea sage of China, Lu Yu, who was also the author of “Cha Jing”, the very first book about Chinese tea, built a tea factory in Guzhu. The purple bamboo shoot tea was initially prepared as the primary tribute tea exclusively for the Tang Dynasty Emperor. While purple bamboo shoot tea holds a very special status in China, the tea became popular in the west only during the 1970s. During that period, this type of green tea experienced some sort of global renaissance with the increasing awareness of Chinese teas around the world. Since then, this bamboo shoot tea has been considered as an exquisite specialty, along with other Chinese green teas.

Where to Buy?
Though people of all countries can now enjoy this extraordinary tea, a high-quality organic version of this is still hard to find. Because of the increasing demand and hike in its prices, you have to buy from authentic sellers. There are many types of tea available for you to choose from. Black tea, White tea, Oolang tea and Pu-Erh Tea are some of the varieties that exist. Based on their health benefits and the refreshing experience that comes with it, we recommend that you try Zi Sun Cha.

Health Benefits
When compared to other green teas, Zi Sun Cha is light and refreshing. It offers many health benefits other than its refreshing aroma and its sweet taste. Catechins in tea possess anti-bacterial and anti-virus properties. It is considered that Zi Sun Cha has the ability to kill bacteria in the intestines and mouth. Polysaccharides and Catechins are able to reduce blood sugar levels. Consuming Chinese green tea can improve blood flow and circulation. One of the major advantages of having green tea is that it can lower cholesterol levels and reduce blood pressure. It also has the potential to strengthen the immune system. Chinese green tea is proven to reduce stress and plays a role in the prevention of aging. Some studies show that Chinese green tea can prevent cancer.

How to Brew?
The most recommended way of brewing this tea is by using a glass teapot or clay tea ware. Initially, pour 250 to 350 ml of hot water. Then, heat water to a temperature of 85°C, add 3 to 5 grams of Zi Sun Cha, and allow it to infuse. Initially, infusion the time should be two minutes, whereas the second extended infusion should be three to four minutes. For the third infusion, you should allow five minutes. As a result, a bag of tea can create two to three infusions. Steadily increase the temperature and steeping time for the next brewing. The usual Chinese preparation method uses higher amounts of tea and shorter infusion periods. In this way, extra delicious infusions are made.  This green tea is light and refreshing with fresh fruity sweetness and aroma. It is recommended to use less leaves than what you would commonly need for other green teas.

In summary, Zi Sun Cha Purple Bamboo Shoot Green Tea is a refreshing drink with numerous healthy benefits. Try it now and feel the difference!

Mao Feng Green Tea Making Process

Huangshan Maofeng Tea also known Yellow Mountain Fur Peak is also regarded as the top of the Chinese Green tea. Huangshan Mao Feng Green Tea has originated in Fuxi village’s deep mountain valley. In the 1990s this tea has become so successful and popular and thousands of tonnes were produced in Yellow Mountains. The tea is produced in the South Eastern interior Anhui, a province of China and regarded as the famous teas in the country. The word Mao Feng is translated as “hairy peak” and “fur peak” and also refers to the leaves shape that is covered with very fine white hairs. They do have tips with shape just similar to a mountain summit. Mao Feng Tea’s leaves tend to be flat, slightly curved and long.


The raw material used in Mao Feng Tea is harvested before Qingming Festival in early spring. For tea production, the suitable parts of the tea tree tops-shoots from one or two or even three leaves. Those who have seen the growing of tea at the plantation say that the leaves are as same as open buds of orchids.

  • Harvesting

The process of Mao Feng tea making includes four stages- Harvesting, Initial roasting, Rolling, and ovening. This process takes place in once in a year and that’s time is spring. It involves picking, sorting and withering. These teas are handpicked and are made in one day. Mao Feng that is picked in the morning is made in the noon and the tea picked in the afternoon is made at night time.

  • Roasting

After harvesting, initial roasting starts. It begins on the working temperature at 150 degree Celsius and then reduces simultaneously. With bare hands, the makers of the tea stir-fry tea leaves, producing about 60 hand movements in a minute. This is an essential stage of the whole tea-making process. The second task is to roll the tea leaves into the needed shape.

  • Ovening

This is the process which is divided into two diverse stages. The temperature of ovening starts at 90 degree Celsius and then reduced to 60 degree Celsius. At the first stage, Mao Feng tea leaves are shuffled by hands in order to facilitate the drying method. This is a very delicate process as the control of poor temperature and hand movements still, lead to oxidation which is also called reddening.

This tea is suitable for those who want to relax and feel the slow speed of life. It helps in keeping away from the concerns and a very soothing tea. It gives appeasement and relaxes your body, and mind. It has a floral fragrance and sweet aftertaste and because of its plethora of benefits, it is quite popular across the world.

Huang Shan Mao Feng is a popular type of Mao Feng Green tea which is names in the area where it is grown and that is Huang Shan. Mao Feng tea is also grown in many regions of China like Wuyi Mountains, Zhejiang Province and other and also in a few countries, including Nepal.


Gunpowder Green Tea Making Process

Gunpowder Green Tea is a peculiar name to give a tea. There are a lot of misconceptions surrounding the name of this tea. A common misconception is the belief that this tea contains Gunpowder or it is derived from it. This could not be further from the truth. Legend has it that the name of this pearl tea came from sailor’s and soldier’s belief that it resembled the gunpowder in their ammunition. There is therefore no need to be alarmed. This tea is as natural as can be.

The style of this tea originated in China in Zhejiang province. Here, the tea is known as Zhu Cha and pearl tea. Gunpowder Green Tea is prepared through the process of heat drying. Today’s heat drying processes are the ones that make it to have a pellet-like shape. In the past, gunpowder used to be prepared by rolling it manually. This is what made the tea pellets resemble gun powder. However, today, gunpowder is prepared using machines. The rule of thumbs when selecting this tea is to go for shimmery pellets. These indicate that tender and younger leaves were used in the tea making process.

The main production areas of this tea are Sri Lanka, Taiwan and China. However, the tea is normally exported to many parts of the world. It is particularly a common ingredient in some Moroccan teas where it is combined with spearmint and peppermint leaves to boost the flavor.

Gunpowder green tea on its own has a rather strong and masculine taste that is not for everyone. The tea is quite astringent and normally has a sweet taste towards the finish. It might take some getting used to before you fall completely in love with this pearl tea. One thing that differentiates Gunpowder from other green teas is the fact that it has a honey-amber rich color. The color is one of the things that gives you a hint of the different flavors making up this tea.

Gunpowder Green Tea Making Process


The picking time and picking standard of Gunpowder green tea is a great determinant of the quality of tea you end up with. The picking standards for this type of tea are very strict. Two leaves and a bud of approximately 1.18″ in length should be picked. You should also ensure that they have a neat presentation. The quality of this tea is normally highest in the months of April and May. This is therefore the best picking time for gunpowder green tea. It is very important to give the responsibility of plucking to highly experienced individuals. This is important because torn leaves tend to complicate the rolling process. After picking, the leaves are normally steamed and rolled.


Withering upon plucking tea leave from the tree, they naturally begin to wilt. This process is normally referred to as withering. When the tea is taken to the production plant however, it is the tea producer who controls the withering process. The importance of controlling this process is in order for the producer to lower the leaves’ moisture content to an acceptable level which allows formation of desirable flavor and aroma in the end product. To do this, the tea producer must monitor the temperatures, air flow and humidity of the leaves. Once the desired moisture content has been achieved, the withering process is considered complete.


Steaming is a very important step in production of gunpowder green tea. The process basically involves cooking of the tea leaves using steam as fast and as evenly as possible. The aim of steaming is to prevent further enzymatic activities from taking place in order to make the shaping process easier.


The final step of making gunpowder green tea is rolling the leaves into pellet like shape. In the past, this was done manually. However, today, the rolling is done using special machines which are able to work on different types of tea leaves. High quality pellets ought to be small in size and tightly rolled. After rolling, the tea is normally ready for brewing.

In conclusion, gunpowder green tea is a great tea with numerous health benefits. It is easy to prepare and you can tweak the flavor by adding peppermint, honey or any other ingredient you desire. If you haven’t tried it make sure you do, you will truly appreciate its unique flavor.


Bi Luo Chun (Pi Lo Chun) Green Tea Making Process

The name Bi Luo Chun was given by Emperor Kangxi and signifies “Green Snail Spring”. Obviously, this is an absolutely engaging term for the winding type of the tea which takes after cooked snail meat. This assortment is frequently depicted as a smooth and crisp tasting with a sweet lingering flavor. Bizarre for green tea, it has a flower smell and fruity flavor. In a few states, the tea timber is grown between natural product brambles which advance the Bi Luo Chun tea with its flower and fruity observe becuase this is important to a number of people.

Any green tea lover knows about one of China’s most famous green tea: Bi Luo Chun. What makes this tea special is first of all its leaf quality. But besides simply the quality of raw materials, the processing of the leaves matter a lot and it can affect the end results significantly.

Bi Luo Chun Green Tea making process

1. Heat the Pan. Bi Luo Chun leaves are fried in a large wok pan. The farmer first heats the pan to between 190 and 200 C.

2. Add amount of Leaves. Afterward, the farmer adds 500 grams of tea leaves. This amount, however, depends on the size of the pan. The basic rule of thumb is that the pan should only be filled up about 1/3 to make sure leaves don’t fall out of it during the frying process as this is most important ever as far as it is well known ever.

3. Shake Loose. Once the leaves are added, the farmer will continuously grab a hand full of leaves while they are in the pan and shake them loose. This frying process will also make sure the leaves get oxidized. This is done for 3-5 minutes, depending on the moisture content of the leaves.

4. 70-75 C: Rubbing, Grabbing, and Shaking. After frying for 3-5 minutes, the pan temperature is reduced to between 70 and 75 C. At this stage, the farmer continuous with grabbing and shaking the Bi Luo Chun leaves, but now he will also start rubbing the leaves against the pan. This will further reduce the moisture content. This rubbing process is important. If the farmer rubs too hard and if the movement is too slow, the leaves will burn. This grabbing, shaking and rubbing process should last for about 12 to 15 minutes until the leaves have lost about 60 to 70% of its moisture.

5. 50-60 C: Shaping the Tea. After this, the farmer should reduce the once again but now until 50 to 60 C only. At this stage, the farmer will do exactly the same as the previous stage, but at a lower temperature, he can now rub with more strength to allow the leaves to obtain a curly shape and a deep green color. This stage also lasts for about 13 to 15 minutes.

6. 40-50 C: Drying. At the last stage, the last states of the leaves are as of now settled, and the point is to ensure the leaves have just 8% of the dampness left. The farmer adopts gentle and light frying techniques to fixed shape. This final stage takes about 8 minutes.

Here is the link of Bi Luo Chun Green Tea available in JK Tea Shop.

History of Japanese Matcha Making Process



Brief History of Matcha making process
Matcha is the most consumed Green Tea in Japan. The finely-milled beverage is made through a process that has changed since Matcha was developed during the Song Dynasty in China. The process has changed throughout Matcha’s history.From breaking off pieces from bricks of tea known as “tea cakes” and whisking them in hot water, to a number of different stepsusing modern machinery that make the process of brewing Matcha easier.

JKstone matcha


What JK Tea Shop Offers
JK Tea Shop uses the Japanese Tencha making process, along with equipment imported from Japan, to produce a high quality Matcha that is IMO organic certified. The Matcha is shadowed by a black cloth and is grinded by ball-ground machine. This ensures the nutritional value of JK Tea Shop’s Matcha, while also maintaining its high quality look and taste.


Process of making Matcha Making Matcha in the Past

When Matcha became popular during the Song Dynasty in China was made through a very simple process. Before making the drinking tea, bricks of tea known as “tea cakes” would need to be made. This was done through steaming fresh tea leaves. Afterwards, the steamed leaves would be dried before they were grinded into powder. This powder would be left to harden in the sun in order to form a cake. The cake would be baked. Once the tea cakes were formed, little pieces would be broken off and whisked in hot water in order to create a drinking tea.


below picture is Japanese people making Matcha in the Past

JKjapanese people making matcha past

Modern Processes of Making Matcha
Nowadays, there are a number of different processes that are used to make Matcha. These include Picking, Shadowing and Grinding. Shadowing Matcha by Towel. There are different types of shadowing and grinding, along with different ways to pick Matcha leaves.

JKmatcha jk


Sunlight needs to be prevented from hitting the Matcha leaves while they grow. With less sunlight, you will be able to boost photosynthesis and get higher quality Matcha leaves(The purpose of shadowing is to get rid of the sunlight, so the tea leaves produce more chlorophyl, amino acid, carotenoids; lessTea Polyphenols;)

Shadowing in the past

JKshadowing in the past

Modern Processes of Shadowing


By Straw
When it comes to shadowing by straw, generally straw would be used to make a shadow that will cover the Matcha leaves. This ensures that the leaves get less sunlight, thus boosting photosynthesis. (straw is the most traditional way, but now, even in Japan, there is super limited amount Tencha used this way of shadowing, as it is too expensive and effect is similiar to black cloth)


Black Cloth
Alternatively, Black cloth can be used to create a shadow instead of using straw. Much like covering by straw, photosynthesis is boosted, thus allowing for better flavour and texture for the matcha.


Picking Matcha Leaves
Matcha leaves are normally picked from early to mid-May. There are different ways of picking Matches leaves. Each method of picking the leaves is done for different periods in their growth


By Hand
The first flush of Matcha leaves would be picked by hand. This is due to them only being soft at this time of the year, and are generally a higher grade of Matcha; This only happens at super, super limited amount in Japan.


Using Machinery
Machinery would be used to pick Matcha leaves at a latter point. These leaves are harder and are a lower grade of Matcha leaves.

JKmatcha making

Matcha Grinding Method
The Matcha leaves would be ground. Usually, they are ground using the Stone-Grinding process, but other methods like Machine grinding and Ball grinding can also be used.

JKstone matcha now

JKBall grinding matcha