Matcha

After the harvest, the tea leaves are simply separated, dried, and powdered. Rather than infusion, the liquor is prepared by dissolving the powder in a small quantity of water, using a special whip. This results in a somehow foamy liquor (as can be seen on the opposite picture). Because the leaves are powdered and entirely dissolved, all the nutrients they contain are retained in the drink, which is a great merit of matcha, compared with teas brewed by infusion.
Matcha tea gardens receive special care. The plants are covered for some time before harvest to control exposure to sunlight. This results in special sweetness and aroma, caused by the formation of amino acids.