There is a fierce discussion going on at the ISO regarding the definition of real matcha. There are lots of powdered tea, powdered tea from other countries, and then it gets down to details, as far as Mr. Koyama is concerned, how many days the tea plants are shaded, whether they are deveined and flat or rolled to extract more flavor ( because without shading there is much less flavor), etc. Highly professional requirements that large manufacturers who just want to supply ‘matcha’ to Starbucks wants the definition to stretch. Mr. Koyama was far too gracious, in my humble opinion, in terms of the definition. The best teas grown from the best water source is Uji but matcha doesn’t have to come from Uji per se. Rather, shading the teas more than 20 days ( their top grades are shaded for 1 month) to coax the utmost chlorophyll and flavor, and a production process with such minute care as the family secret stones cut a certain way, as well as not milling more than 40gm slowly per hour per mill, ensuring not overheating the leaves, make a pronounced and very obvious flavor difference. Life is short, we will not be drinking bad matcha, and that is unfortunately, most of what is in the U.S.
