Matcha Magic is of the highest quality and is grown in selected regions of Asia in compliance with the strictest quality specifications and regulations and further processed in Germany on the basis of EU BIO Regulations.
Matcha Magic has the advantage of exporting “Green Tea Grown in Asia” direct from the most important green tea region.
Matcha is planted only in special shadowed tea plantations. Weeks prior to the harvest the tea fields are entirely covered by nets. The plants compensate for the up to 90% reduction in levels of sunlight by an intense production of chlorophyll.
The leaf is enriched with amino acids and together with the extremely high caffeine content, produces a particularly gentle, long-acting energizing effect.
You feel fully spiritually energized and bodily fit while at the same time calm and relaxed.
The production of Matcha Magic is the most involved of all tea types on the planet. 100% of the very best leaf material, consisting of the flake-like, pure fibre parts (without the leaf ribs), is carefully dried and ground to the finest powder using granite mills.
With Matcha Magic, you consume the whole tea leaf with all its valuable ingredients. Nutritionists confirm that with green leaf or bagged tea, only about 30% of the water-soluble ingredients can be consumed. More than 70% therefore is lost. This goodness is thrown away with the leaves or the tea bags.
Tea is an ancient drink, with a history going back over 5,000 years. Records date the discovery of tea at around 2500 BC, originating from the prefecture of Yunnan in southwest China.
Tea was popular throughout China in the 7th century. Buddhist monks helped the drink to make its breakthrough.
Matcha Magic was also used by Buddhist monks in the very early days. Since time immemorial, tea has been viewed as a medicine and in order to consume the natural and healthy ingredients of tea, there was no other alternative than to grind the high-quality tea leaves to a fine powered, as was the case with most medicinal plants. Matcha Magic was born.
In 1191, the Zen master Eisai brought this new revolutionary way of drinking tea from China to further Asian countries. Eisai travelled throughout the country and planted tea wherever he went. In his book “Kissa Yojoki”, Eisai wrote about tea: “Tea is a wonderful medicine to maintain a state of good health. Tea has an exceptional strength to help prolong life. Wherever people grow tea, a long life will follow.”
From this time on, Matcha Magic was the “secret medicine” of the Emperor and the clergy.
In the 16th century, another Zen master influenced the history of Matcha.
Senno-Rikyu established the tea ceremony. This high art of tea drinking has strongly influenced the western world’s view. The tea that is prepared at this ceremony is Matcha.
Through the tea ceremony, Matcha Magic made the breakthrough with the Samurai.
For 750 years, Matcha remained the secret tea of Asia’s elite classes, until it was rediscovered by Matcha Magic.
The harvesting of the fresh young leaves starts at the beginning of May. Traditionally, Matcha Magic Green Tea is harvested by hand. This method continues to the present day.
Then the harvested leaves are steamed as the hot steam stops fermentation and keeps the leaves fresh. The ingredients are retained.
This is followed by a drying process at temperatures of up to 180° C. The actual temperature and the length of the drying process are dependant on the prevailing weather conditions. Compared to the freshly picked tea leaves, these dried leaves only weigh about one fifth of the original leaves. The “Raw Tea” has been created.
The leaves are of different qualities. All the leaves are categorised according to quality. The evaluation is done based on colour, texture and taste.
The leaves are fed through different machines where the stalks and veins are removed, leaving just the pure, green leaf. Finally, the tea is trimmed to a uniform shape. Tencha tea has been created.
The last stage of production consists of grinding the Tencha tea with special granite millstones to make Matcha Magic.
The grinding is done in clean rooms where the temperature and humidity are constant and bacteria and germs are removed from the air with filters.
The average size of Matcha Magic powder is between 5 and 10 micrometers. The tea is ultrafine and melts on the tongue. A stone mill only grinds about 30g – 40g of tee in an hour, which is the equivalent of just one can of Matcha.
There are about 100 Matcha qualities that are determined by colour, taste and aroma. The colour should be a lively spring green. The tea should unfurl itself delicately in the mouth. The aroma should be mild and sweet.
Even in the 21st century, the granite stone mills are still an important instrument for grinding the extremely delicate Tencha leaves down to Matcha Magic. The colour, taste and aroma have to be retained throughout the grinding process.
The special granite stone mills have been produced for centuries by specially trained stonemasons.
Years of experience, the right feel for the stone and a love of detail are the most important requirement for ensuring the success of the stonemasons.
The mill is hollowed out between the two granite components of a stone mill. This concavity is called “Fukumi”. The tea fills up this Fukumi so that the upper part of the stone mill never touches the lower part. There are also a lot of indentations on the surface of the millstones.
Through the turning action of the mill, the tea leaves are pushed outwards through these grooves. Once the leaves have reached the edge, only extremely fine powder remains.
There is an oak pole, the “Shinbou”, in the middle of the stone mill that holds the two halves of the mill together. Oak has the advantage that is very long-lasting and does not have much smell. An excellent material that can be used for producing the highly sensitive Matcha Magic.