This 7A grade ceremonial matcha uses only select handpicked leaves from premium shaded green tea. The stems and veins are removed and then carefully stone ground. The harvesting time is typically in May. Roughly six weeks before harvest, the leaves are covered in dark vinyl sheets. The idea is to slowly and gradually decrease the amount of sunlight, and hence photosynthesis, by covering up more and more of the light allowed to shine on the plants. As a result of this decreased light, the tea leaves produce increasing amounts of both chlorophyll and amino acids; The increased amino acid content serves to concentrate specific molecules, most of which are glutamates, which give the match its intense umami flavor profile. Great matcha is sweet and mouth-watery, with no traces of bitterness, because of this high amino acid content. Only the smallest, youngest/greenest parts of the plant - the two leaves at the tip of each new shoot - are picked. They are then steamed to preserve the color and nutrients, and to stop the enzymatic action within the leaves, then thoroughly dried in large cages equipped with heated blowers, then slowly ground to produce the final product.