A recent video by NHK WORLD-JAPAN delves into the traditional art of Matcha making in Uji, Kyoto Prefecture, a region renowned for its high-quality green tea. The video highlights the unique cultivation techniques that enhance the umami flavor of the tea, along with the meticulous process of creating Matcha, from the selective harvesting of buds to the careful grinding of leaves into the world’s most finely ground foodstuff.
- Uji in Kyoto Prefecture is famous for producing high-quality Matcha.
- The area’s climate and mist from the Ujji River create ideal conditions for growing fine green tea.
- Tea plants are kept shaded to avoid bitterness and enhance umami flavor.
- Covered cultivation dates back to the 16th century, as shown in Edo-era woodblock prints.
- Harvesting occurs once a year, focusing exclusively on the buds that sprout in May.
- Tea leaves are steamed and dried immediately after picking to achieve a vibrant green color.
- After the removal of stems and other unwanted parts, 100 kilograms of raw tea is refined down to 10 kilograms.
- Matcha is produced by slowly grinding tea leaves on a millstone, yielding 40 grams per hour.
- The final Matcha powder maintains the bright green color of the original leaves.
- Matcha is considered the world’s most finely ground food product.
NHK WORLD-JAPAN is “the international service of Japan’s public media organization NHK.” NHK World-Japan is operated by Nippon Hoso Kyokai (NHK). The goal of NHK World-Japan is stated as “to promote a deeper international understanding of Japan, introducing the latest events in Japan through news and other programs.”
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Official website: https://www3.nhk.or.jp/nhkworld/
Original video here.
This summary has been generated by AI.