Tag: Tea cultivation

While all matcha comes from the *Camellia sinensis* plant, a recent survey indicates that premium matcha drinkers specifically prefer the young, first-harvest leaves used for ceremonial grades. The distinction lies not just in the plant, but in the meticulous processing that elevates it to true ceremonial grade status.

After water, tea is the most widely consumed beverage in the world, with over 3 million tonnes grown annually. This immense global industry, which supplies all true teas from green to black, relies on a surprisingly single botanical source: the evergreen shrub known as *Camellia sinensis*.

Originating in Japan in 1835, gyokuro is famously shade-grown for at least 20 days before harvest, a unique process that is a key part of what makes gyokuro tea special. This meticulous cultivation technique is the secret behind its exquisite, sweet umami flavor and high nutrient content.

According to a study published in the Journal of Functional Foods, the amino acid L-theanine can begin to alter brain waves within 40-60 minutes, and most types of matcha green tea contain this unique compound. The key differentiator, however, is not simply its presence but its concentration, which varies significantly depending on the tea's quality and processing.

According to a study on Japanese tea, nearly 95% of conventional green tea leaves tested contained two or more neonicotinoid compounds. This statistic highlights the widespread use of pesticides in modern tea agriculture, raising a critical question for consumers: **Does green tea get sprayed with pesticides?**