The start of the tea harvest is in April or May, depending on the region. Matcha is a high-quality of tea because it is made from the first leaves of the year.
Nipped while they are still budding. Each leaves carefully plucked by hand one at a time. Tea bushes grow best in place with direct sunlight and on slopes that are well drained.
However, in the plantations where the tea is to be made into Matcha, reed screens and straw are placed on frames over the tea bushes to avoid direct sunlight. Reducing the amount of light gives the leaves a greater depth of flavour. This method was developed during the Edo period to protect the tea bushes from frost damage in order to ensure that the SYOGUN and his court would have a stable supply of high quality tea.
Because Matcha was considered so valuable, it was carried to the SYOGUN's capital in elaborate processions.
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