Japanese Tea is not only used in traditional Tea ceremonies but is also a popular ingredient of many food products such as ice-cream, chocolate and cakes. But not only confectionery, Green Tea is also often used in Gyoza dumplings and Soba noodles. It takes a long time and much care to produce Matcha – from the cultivation of the Tea Leaves to the powdering process. Temperature plays a great part in the processing, with much attention paid to not lose the flavor.
With people around the globe showing more interest in health, Matcha is a well known name and it is presently exported to several parts of the world.
Tencha Tea plants (the raw material which becomes Matcha after processing) are grown in gradually reduced sunlight over a month’s period of time.
Only the new leaves are picked. Depriving the tea plants of sunlight makes the leaves thinner, more tender, and produces a fresher, deep green color. The leaves also contain much higher levels of chlorophyll.
To improve the quality of matcha, Maruyama harvesters select the finest tea leaves. This timing is crucial to result in the cultivation of the best matcha and it takes a a true master with years of experience to choose the optimum time for harvesting.
Rich in the historic success of Matcha cultivation, the Shizuoka region is one of Japan’s best kept tea secrets.
In order to keep up with higher volume requests Maruyama also acquired a Tencha factory in Kakegawa, Shizuoka. Shizuoka is also known as the Japanese Tea motherland of Japan. Shizuoka has long been the source for many of the largest tea companies in the world.
Quality and safety of our product is Maruyam’s first priority. Maruyama’s tea production is thoroughly monitored and documented in every step of the process to surpass Organic and ISO22000 certification standards.
Maruyama tea is packed in a sterile, clean environment with the state of the art filtering system. Indoor pressure, temperature and moisture are also automatically monitored on computer controlled systems.
Sterilized products are examined by lot internally in the laboratory.
Maruyama can judge a tea’s location and quality with simply a taste. The functions of Maruyama’s tea sommeliers include:
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