Matcha green tea is obtained from the Camellia sinensis plant. These plants are handled and grown with care. There are many forms of Matcha, but the one featured here is Matcha green tea, used mostly in the authentic Japanese tea ceremony. On the O-cha farm there are usually three or four harvests in a year. The first harvest, which occurs around April or May, produces the highest quality of all crops. That said, tea brewed from the first harvest is also more expensive than later harvests. The labor and time required to grow this superior quality tea is another factor that affects the cost of Matcha green tea. The reason for this is that gyokuru or matcha tea must remain in 90% shade for three weeks before being harvested for production. Workers build bamboo structures to cover the harvest. The straws are then covered with layers of straw to block the sun. The result is made evident in the powerful elements of these shades