The production of matcha is by far the most elaborate in the world of tea: only around 300 tea farmers in Japan master the cultivation. And only about 20 percent of their harvest is exported, making matcha a rarity. Four weeks before the fine youngest leaves are harvested by hand in May, the tea plantations are covered with opaque nets. This slows down the ripening time of the tea, which contributes to the special quality of matcha: With only ten percent of the actual sunlight available to the tea plants, a particularly high amount of chlorophyll is formed in order to carry out the vital photosynthesis even with little solar energy. The result is a bright green leaf that contains in addition to chlorophyll many valuable amino acids.
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.