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Covering cultivation
Covering cultivation is a biological intervention to the growth of tea trees. Generally, a trellis is built for tea trees one month before picking, and covered on the tea trees for shading (traditional trellis uses straw or reed, and modern industry uses black shading net).
This is done to prevent the tea tree from not getting enough sunlight during its growth, so that the tea tree will spontaneously produce more chlorophyll. Morphologically, in order to absorb more essential elements, tea is bigger, thinner and more tender than ordinary tea.
The tea cultivated in this way gives the raw materials a unique emerald green, but it is sweeter and less bitter than ordinary tea in taste.
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Niancha
Grinding tea is a semi-finished product made of raw materials by deactivating enzymes and drying. The method of "steaming" is used to "grind tea" to kill enzymes. Compared with frying, the temperature is higher, the time is shorter, chlorophyll can be better preserved, and the finished product is greener.
After steaming, the ground tea leaves need further processing: petioles and veins are removed, leaving only mesophyll. The matcha made in this way has less roughness of leaves and stems and more delicate flavor.
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Stone mill grinding
Stone grinding is the last forming stage, but it is also the most demanding part.
Because matcha is delicate, it is easy to produce chemical changes due to slight temperature changes during grinding, thus affecting the taste.
Therefore, matcha is generally ground with a stone mill at a speed of about 60 times per minute, which can control the temperature and ensure the fineness of the powder.
Therefore, even with such advanced technology, the production efficiency of matcha cannot be fundamentally improved. No wonder the price of high-quality matcha remains high.
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