How matcha is produced – after harvest

After the tea leaves are harvested, the process of making matcha begins. The first step is to steam the tea leaves to stop them from oxidizing and preserve their fresh green color, which is usually done directly on the farm. The leaves are then dried and sorted, with stems and any impurities removed. The tea leaves are now stable and can wait to be ground as late as possible until delivery.

The grinding of the tea leaves into matcha powder is an art in itself. The dried leaves, now called "tencha," are ground into an extremely fine powder using traditional granite mills. This process is time-consuming and labor-intensive—it can take up to an hour to grind just 30 grams of matcha, and during grinding, the mills are continuously refilled by hand. The finished matcha powder has a bright green color, a fresh grassy scent, and an even, fine texture, ready to be enjoyed your way.