From Harvest to Powder: The Journey of Matcha Production

Ever wondered about the journey of matcha from leaf to cup? Join us on an exploration of the process behind matcha production.

Shade-Grown Leaves: Matcha's journey begins in the tea fields, where the Camellia sinensis plants are carefully shaded from the sun for 20-30 days before harvest. This shading process, known as "tana," stimulates the production of chlorophyll, giving matcha its distinctive colour and boosting its nutritional content.

Handpicking: Our tea leaves are handpicked with precision. Only the youngest, most tender leaves are selected, ensuring a smoother and less astringent flavour profile in the final product. This labour-intensive method guarantees the highest quality matcha.

Steaming: Once plucked, the leaves are immediately steamed to halt fermentation. This crucial step preserves the vivid green colour and prevents oxidation, preserving the delicate flavours and aromas unique to matcha.

Stone Grinding: The steamed leaves are dried and meticulously ground into a fine powder using traditional granite stone mills. This process is slow and precise, ensuring that the matcha retains its characteristically smooth texture and vibrant colour.

From the shaded tea fields to the stone mills, each step in matcha production plays a pivotal role. The labour-intensive process ensures that matcha retains its distinctive qualities, making every sip a journey through the artistry and craftsmanship behind this ancient Japanese tradition.