DRINKING
How Matcha is made
1
Shade Growing
To grow the leaves that will later become Matcha, layer of shape are added to the fields a month before cultivation, eventually blocking 90% of the sunlight. This causes the Matcha to overproduce chlorophyl.
2
Hand picked harvest
Aiya lives by tradition. To this day, when the Matcha is harvested in early May, the fresh green tea leaves are plucked by hand. Immediately after harvest, they are steamed and dried. The leaves are now called aracha, meaning rough tea.
3
Refining: Meat of the leaves
After cultivation, the stems, veins, and unwanted particles are removed, leaving only the purest flesh of the leaves. The leaves are now called Tencha.
4
Stone Grinding
AIYA holds 1300 units of granite stone grinders, which are maintained by in-house skilled artisans. The grinding process is conducted in a clean room where the temperature and humidity is closely monitored and controlled.
5
Artisans
A stone mill consists of two granite parts, with a slight opening in the middle called Fukumi. The tea is funneled in from the top, filling in this small space, and pushed out gradually.
9 key Matcha Benefits
inflammation, boost the immune system, lower cholesterol and prevent cancer.
- High in Antioxidants
- Loaded with Catechin, EGCg
- Enhances Calm
- Boosts Memory and Concentration
- Increases Energy Levels and Endurance
- Burns Calories
- Detoxifies the Body
- Fortifies the Immune System
- Enhances Calm
Featured product
01 mg Green tea leaf
08 mg Cream mousse
Ces labels sont le fruit d’une exigence et d’un controle rigoureux et régulier, obtenus par notre préparateur PROMABIO à Madagascar.
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