Matcha Making Process

From Leaf to Cup

Crafted with passion and perfected by generations of Japanese tea masters. 🍵✨

TEA LEAF STAGE

Harvesting: The First Flush Ritual

Hand-Picked Precision: Only the youngest, tenderest leaves from the first spring harvest (“first flush”) are selected. This ensures the highest nutrient density and delicate sweetness.

Later Harvests (Machine-Picked): Later harvests use gentle machine picking to maintain efficiency while preserving leaf integrity. Machines are calibrated to mimic human precision, ensuring no damage to the plants.

Tencha
Stage

Tea Cultivation: Nurtured Under Shade

Organic Tea Gardens: Our partner farms in Uji, Kyoto—Japan’s matcha heartland—grow tea plants (Camellia sinensis) using organic, pesticide-free methods passed down for generations.



20-30 Day Shade Growing: Three weeks before harvest, the tea bushes are covered with bamboo screens. This boosts chlorophyll (for vibrant green color) and L-theanine (for umami flavor and calm focus).
Matcha
stage

Processing: From Tencha to Matcha

Steaming & Drying: Fresh leaves are gently steamed to lock in color and nutrients, then air-dried into tencha (raw tea leaves). The conveyor belt oven for Tencha has 4 belts. The temperature of the first belt is set at around 180℃ (356℉) to dry the leaves quickly and develop beautiful green color.

Deveining & Destemming: Stems and veins are meticulously removed by hand, leaving only the finest leaf fragments.

Grinding: The tencha is slowly ground into ultra-fine powder using granite stone mills and advanced machine mills—a process that takes 1 hour per 30g to avoid overheating and preserve flavor.

Quality Check

Quality Assurance: A Legacy of Excellence

Ceremonial-Grade Testing: Every batch undergoes rigorous checks for color, aroma, and texture. Only the brightest jade-green powders with silky-smooth consistency make the cut.

Ethical Certifications: JAS (Japan Agricultural Standards)

THE MATCHA PROCESS

Tea Leaf Stage
Organic Tea Gardens: Our partner farms in Uji, Kyoto—Japan’s matcha heartland—grow tea plants (Camellia sinensis) using organic, pesticide-free methods passed down for generations.

20-30 Day Shade Growing: Three weeks before harvest, the tea bushes are covered with bamboo screens. This boosts chlorophyll (for vibrant green color) and L-theanine (for umami flavor and calm focus).

Tencha Stage
Hand-Picked Precision: Only the youngest, tenderest leaves from the first spring harvest (“first flush”) are selected. This ensures the highest nutrient density and delicate sweetness.

Later Harvests (Machine-Picked): Later harvests use gentle machine picking to maintain efficiency while preserving leaf integrity. Machines are calibrated to mimic human precision, ensuring no damage to the plants.

Matcha
Steaming & Drying: Fresh leaves are gently steamed to lock in color and nutrients, then air-dried into tencha (raw tea leaves). The conveyor belt oven for Tencha has 4 belts. The temperature of the first belt is set at around 180℃ (356℉) to dry the leaves quickly and develop beautiful green color.

Deveining & Destemming: Stems and veins are meticulously removed by hand, leaving only the finest leaf fragments.

Grinding: The tencha is slowly ground into ultra-fine powder using granite stone mills and advanced machine mills—a process that takes 1 hour per 30g to avoid overheating and preserve flavor.

Quality Check
Ceremonial-Grade Testing: Every batch undergoes rigorous checks for color, aroma, and texture. Only the brightest jade-green powders with silky-smooth consistency make the cut.

Ethical Certifications: JAS (Japan Agricultural Standards)