A couple of weeks before harvest, the tea plants are covered with dark nets to place them in the shade. By shading the plants, they become stressed and start producing more leaves and more chlorophyll.

The result is larger, thinner and greener leaves with less developed tannins, where bitterness is reduced and L-theanine is increased, contributing to a sweeter taste and more balanced matcha.

The tea leaves are steamed to stop oxidation and preserve their fresh green color, which is done right on the farm. The leaves are then dried and sorted, removing stems and any impurities.

The dried leaves, now called "tencha," are ground into an extremely fine powder using traditional granite mills. This process is both time-consuming and labor-intensive.