Japanese Tea is Special
Japanese freshly-harvested leaves are dried naturally, and then kneaded and rolled into various shapes until they are completely dry. Leaves for matcha are ground into a fine powder.
Processing this way stops fresh leaves from oxidation and fermentation. Most Chinese green teas are pan-fried.
This is an efficient method for preventing the oxidation of flavonoids and polyphenols that gives Japanese green tea its unique flavor and health-enhancing properties.
Japan originated shading their plants to make gyokuro
Matcha comes from specially handled gyokuro leaves (tencha).
Ceremonial grade matcha
Japanese and Chinese Green Tea Differences
China is the world's largest exporter of green tea by far. Most of the green tea you see in shops and dining establishments comes from China.
Japanese and Chinese green teas both come from the same Camellia Sinensis plant which is native to Asia.
Japanese green tea has a crisper and slightly sweeter taste due to the absence of fermentation.