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    February 6th is Matcha Day! Celebrate with Choya Uji Green Tea Umeshu

    31 Jan 2019

    What is so special about matcha?

    Matcha is made from tea leaves which are shade-grown (they are also used to make gyokuro). The preparation of matcha starts several weeks before harvest and may last up to 20 days, when the tea bushes are covered to prevent direct sunlight. This slows down growth, stimulates an increase in chlorophyll levels, turns the leaves a darker shade of green, and causes the production of amino acids, in particular theanine. Only the finest tea buds are hand-picked.

    Every day, people are throwing away valuable antioxidants and minerals. That’s exactly what happens when you brew a cup of green tea because water can only extract a fraction of green teas benefits. The majority actually remains unused, trapped in the tea leaves. In reality, the only way to truly take advantage of green teas full potential is to consume the entire leaf. But that doesn’t mean you need to start eating tea leaves. The simplest solution is to just enjoy a bowl of matcha. Because matcha is straight, stoneground tea leaves, matcha provides you with green teas powerful arsenal of vitamins, minerals, antioxidants, and amino acids in a way no other green tea can.


    Uji is the home to finest quality matcha

    The city of Uji, located between the two ancient capitals of Kyoto and Nara, is blessed with the quality of soil and surroundings needed for growing green tea plant.

    Tea cultivation in Uji can be traced back to the early 11th century, and this tradition has been kept in the utmost standing until today. Although the tradition of tea cultivation in Japan originated at Kozanji Temple in Kyoto, it was tea from Uji that has come to be renowned for its superior quality. Eisai—a Japanese Buddhist priest who imported both Zen Buddhism and green tea to Japan from China around 700 A.D.—in fact advised the priests in Uji on how to cultivate and produce the beverage. Over time tea cultivation became popular among nobility and later the masses around 1400 with Uji’s tea being considered as one of the most prestigious gifts.


    February 6th is Matcha Day!

    We invite to have a drink of Chiya Uji Green Tea Umeshu on this day! CHOYA Green Tea Umeshu is a blend of 100% Japanese premium ume fruit and Kyoto Uji's premium green tea leaves together to make this beautiful green tea flavour umeshu. With its refreshing fragrance, light soft touch on the palate, and smooth long semi dry finish, it goes well with most Japanese dishes. Drink straight chilled or over with ice!


    ....CHOYA Greentea