Origins

GREEN GOLD DUST FROM JAPAN

The preparation of matcha is by far the most elaborate in the world of tea. Only about 300 tea growers in Japan master its cultivation. Only about four percent of its crop is exported, making matcha a particularly rare treasure. Four weeks before the harvest of the fine youngest leaves in May, which is traditionally done by hand, the tea plantations are fully shaded with opaque nets. The maturing time is slowed down leading to a special effect: With only ten percent of sunlight available to the tea plants, they generate extremely high levels of chlorophyll required for the vital photosynthesis. Next to the chlorophyll, the bright green leaves contain also high amounts of valuable amino acids.

THE EXCLUSIVE TOP OF THE CROP

Matcha consists of only the fine tissue of the best leaves. Stems and veins are carefully removed. After selecting, steaming and drying, only the best material reaches the mills made of granite and the leaf tissue is gently ground to finest powder – in an ancient process yielding only 30 to 40 grams per hour. This premium product is called matcha (“ground tea”). As organic matcha extract it is the precious, exclusive essence of the innovative Swiss cosmetics line Kosho Matcha Effective.