The Art of Harvesting Matcha

Harvesting matcha is a meticulous art that requires knowledge, skill, and timing. The quality of matcha is heavily influenced by how the leaves are harvested. 

Harvesting Techniques

Timing

The best time to harvest matcha is in late spring, specifically around May. During this period, the leaves are young, tender, and bursting with flavor. Timing is crucial because picking too late can lead to tougher leaves that yield lower-quality matcha.

Hand-Picking

Matcha leaves are traditionally harvested by hand. This labor-intensive process ensures that only the youngest and healthiest leaves are selected. Skilled workers use a gentle touch to avoid bruising the leaves, as any damage can negatively affect the flavor and quality of the final product.

Selective Harvesting

Only the top two leaves and a bud are harvested, which helps maintain the plant’s health and encourages new growth. This selective method not only ensures quality but also promotes sustainability in matcha farming.

Tips for Quality Harvesting

(1) Careful Handling: After harvesting, it’s essential to handle the leaves with care. Bruised or damaged leaves can lead to a bitter taste and lower the overall quality of the matcha.

(2) Immediate Processing: To preserve freshness and flavor, the leaves should be processed as quickly as possible after harvesting. This usually involves steaming, which halts oxidation and locks in the vibrant green color and nutrients.

(3) Proper Storage: After processing, matcha should be stored in airtight containers away from light and moisture to maintain its freshness and potency.

The art of harvesting matcha:

By employing careful techniques and timing, farmers ensure that each batch of matcha reflects the best attributes of the plant. When you sip your matcha, you can appreciate the labor and craftsmanship that went into its production.