Overview:
Matcha (抹茶) is NOT powdered sencha (steamed green tea). The ingredient of matcha is tencha (碾茶), which is a green tea cultivated and processed by a special method. The tea leaves for tencha are covered by straw mats or black cloth for 3 weeks or more to block the sunlight before plucking. The leaves for tencha are steamed, but not rolled like sencha during the processing leaves. The leaves keep their bright green color and create matcha’s color.

The matcha is single origin and certified as JAS Organic. CHAMART introduces 8 grades of matcha.
The matcha is produced in Kakegawa City, Shizuoka Prefecture.
The tea leaves are cultivated by the Chagusaba farming method which was recognized as a Globally Important Agricultural Heritage System (GIAHS) by the United Nations in 2013.*
This matcha is eco-friendly tea and CHAMART calls the matcha “CHAGUSABA tea”.

CHAMART introduces 8 grades (M1 to M8) of matcha and posts the photos of 3 grades on the page.

M3 is the third grade and the variety is Saemidori.  The tea leaves plucked in spring are used.

Matcha M3

M6 is the 6th grade and the variety is Yabukita.  The tea leaves plucked in spring are used.

Matcha M6

M8 is the 8th grade and the variety is Yabukita.  The tea leaves plucked in autumn are used.

Matcha M8

Green tea
Type of tea:
Matcha (powdered special high-quality green tea)
Production place: Kakegawa City, Shizuoka Prefecture, Japan
Leaf (particle size): Powder 100-mesh pass (10 µm)
Color of brewed tea: Light green
Flavor: 
Rich matcha aroma (a slightly salty, sea breeze aroma), smooth, mild, bitter taste
Best-before date: 1 year after the shipping date or 2 years after the shipping date if storing under 9 ℃ in the refrigerator
Organic farming (certified Organic JAS) *: ◯
Certification body: Japan Organic & Natural Foods Association (JONA)
Price: Please contact us

Minimum Order Quantity (MOQ): 20kg 
Net weight: 20kg/1 package (box)
Gross weight: 22kg/1 package (box)
Cardboard box size: 480mm × 340mm × 400mm (2kg)
Inner package: Aluminum bag
Storage condition: Avoid storing in places with high temperatures and humidity, and keep out of direct sunlight.

CHAGUSABA farming method *: ◯
The tea is cultivated using the CHAGUSABA farming method in Globally Important Agricultural Heritage Systems (GIAHS) recognized areas.
*The CHAGUSABA farming method is NOT an organic farming method.

Please click here for the details of 1, 2, 3 and 4.
1. Organic JAS (Japanese Agricultural Standard)
2. EU Maximum Residue Level (MRL) of Pesticide
3. Examination of Radioactive materials in tea cultivated in Shizuoka Prefecture
4. Tariff rate on green tea to EU and HS code

Variety:
Saemidori is an excellent quality variety with bright green color, luster and strong umami, but less astringency. Saemidori was hybridized with Yabukita and Asatsuyu varieties.
Yabukita is the most popular variety of tea plant in Japan. Yabukita is a well-balanced variety, with a high yield and has a strong umami flavor. Yabukita is suitable for any kind of green tea.

Producers of tea:
A family-run tea garden that manages the production of tea from cultivation through processing.  The tea farmer’s teas were awarded at multiple national and international tea contests.
The philosophy of the tea farmers is respect for nature and cultivating tea. They do not want to destroy the ecosystem using agricultural chemicals. Thus, they don’t use any chemicals for their tea cultivation.

They mix Chagusa (grasses around the tea fields) and rice bran with soil and compost them to make nutrient rich soil. Microscopic organisms work in the mixture and it becomes organic compost. The soil is put into their tea fields.

Making nutrient rich soil with CHAGUSA and rice bran
The photos were taken between August 2022 to January 2023

Putting the soil into the tea field (January 2023)

Tea field with the soil and Chagusa (January 2023)

Tea fields are covered with man-made black mats

Overall processing:
The tea leaves for tencha, which is the raw material of matcha, are plucked around at the beginning of May in Kakegawa City. The tencha tea fields are covered with man-made black mats to block sunlight for around 3 weeks or more before the tea leaves are plucked (poles are not used to support the mats in the tea fields).
When the sunlight is blocked, catechin (bitterness components) development is suppressed, and amino acid (umami components) development is promoted. Tencha tea leaves are steamed, but unlike sencha (steamed green tea) are not rolled.
The tencha is then ground by a bead or ball mill into a fine powder.
The matcha is produced from leaves picked during the year, and stored in the refrigerator for a while to allow the matcha to ripen and improve the richness and mellowness of its flavor.

Factory processing:
Cooling organic fresh tea leaves in a container → Steaming fresh leaves at around 100℃ by machine → Drying the tea leaves by machine → Sieving the tea leaves by machine → Drying the tea leaves by machine → Measuring and packing the tea leaves (tencha) → Storing the tea leaves in the refrigerator → Grinding the tea leaves (tencha) by a bead or ball mill → Inspecting, measuring, packing and shipping

Tencha 碾茶

Production place: Kakegawa City, Shizuoka, Japan
Shizuoka Prefecture is a representative tea production area of Japan, located in the center of the main island of Japan. Shizuoka Prefecture has a warm climate with many rivers and is often foggy. These conditions are suitable for tea cultivation.
Kakegawa City is one of the major tea production cities in Shizuoka Prefecture and is famous for fukamushicha especially. There is Mt. Awagatake with Chamonji (茶文字). The letter “茶” (tea) is being created by planting 1,000 Hinoki trees (Japanese cypress) on the slope of Mt. Awagatake. The dimension of length and width of the letter “茶” (TEA) is about 130 meters each. It is a symbol of Kakegawa City. The Chamonji was created with pine trees for advertising tea in 1932 first, but the trees were blighted by pine weevils. Then, the Chamonji was created with 1,000 Hinoki trees again in 1985.
There are many facilities related to tea such as tea museums, a hotel with a tea theme, etc. in Shizuoka Prefecture.

Chamonji on Mt. Awagatake in Kakegawa City

How to use matcha:
Matcha can be used for various purposes.

Chagusaba and tea field with Chagusa (January 2023)

The grasses laid in the furrows are fluffy and look like a Japanese futon (like a duvet). The Chagusa gradually breaks down to become compost. In addition, the laying of Chagusa makes it difficult for weeds to grow, and prevents moisture evaporation and the soil from being displaced by rainwater.

Tea fields with Chagusa
Left October 2022, Right January 2023

Maintain the environment and biodiversity
Tea farmers cut pampas or bamboo grasses in autumn and winter, dry them and cut them into smaller pieces. During the winter, tea farmers put the Chagusa into the tea fields. By cutting the tall pampas or bamboo grasses around the tea fields, small animals and plants are given access to sunlight, allowing them to thrive.

Small flora and fauna around the tea fields

Drink LEAF TEA and Protect Nature
Grass mulch farming was once conducted all over Japan before. However, it is a burden on tea farmers and the market price of leaf tea isn’t stable today. Thus, the number of tea farmers who conduct grass mulch methods has been decreasing.
You can support the tea farmers by purchasing and drinking the tea cultivated by the Chagusaba farming method. Consequently, you will contribute to maintaining the environment and biodiversity.

Farmers are placing Chagusa (茶草) in the tea fields

For more information on the Chagusaba farming method, please see the link below.
https://chamart.jp/en/archives/learn_heritage/shizuoka_chagusaba/
FAO, GIAHS Globally Important Agricultural Heritage System, Traditional Tea-grass Integrated System in Shizuoka　
https://www.fao.org/giahs/giahsaroundtheworld/designated-sites/asia-and-the-pacific/traditional-tea-grass-integrated-system-in-shizuoka/en/

*Globally Important Agricultural Heritage Systems (GIAHS)
全球重要农业文化遗产/全球重要農業文化遺產
Systèmes Ingénieux du Patrimoine Agricole Mondial (SIPAM)
GIAHS are traditional agroecosystems made up of communities that have lived in an intricate relationship with their territory across generations while adapting to changes in society and the environment. They are recognized by the Food and Agriculture Organization of the United Nations (FAO). Additionally, the systems are resilient, characterized by remarkable agrobiodiversity, traditional knowledge, invaluable cultures and landscapes, sustainably managed by farmers, herders, fisherfolk, and forest people in ways that contribute to their livelihoods and food security.
FAO has designated a GIAHS related to tea in 3 sites in China, 1 site in Japan and 1 site in South Korea.

*Tea leaves contain caffeine. The diuretic, stimulant and anticancer effects of caffeine intake are clinically recognized. On the other hand, excessive intake of caffeine may have a damaging effect on health. Especially, pregnant or breastfeeding women, and children should be careful with the amount of caffeine they intake.

Reference:
The Food and Agriculture Organization (FAO), GIAHS Globally Important Agricultural Heritage System
http://www.fao.org/giahs/en/
联合国粮食及农业组织 全球重要农业文化遗产
https://www.fao.org/giahs/zh/
Systèmes Ingénieux du Patrimoine Agricole Mondial (SIPAM)
https://www.fao.org/giahs/fr/
FAO, GIAHS Globally Important Agricultural Heritage System, Traditional Tea-grass Integrated System in Shizuoka　
https://www.fao.org/giahs/giahsaroundtheworld/designated-sites/asia-and-the-pacific/traditional-tea-grass-integrated-system-in-shizuoka/en/
Chagusaba in Shizuoka
http://www.chagusaba.jp/english/index.html
文部科学省
Ministry of Education, Culture, Sports, Science and Technology.
日本食品標準成分表2020年版（八訂）全体版
https://www.mext.go.jp/a_menu/syokuhinseibun/mext_01110.html
公益社団法人静岡県茶業会議所 (2019) 新版 茶の品種