The tea plants are shaded for 21 days before harvesting, allowing the leaves to accumulate more theanine and chlorophyll, which preserves sweetness and reduces bitterness.
[02]
“Harvesting”
Only the freshest tender top buds are picked, and harvesting takes place just once each spring.
[03]
“Tencha Processing”
After the tea is steamed to stop oxidation, it is left unrolled, with stems and veins removed to preserve the leaf-flake shape and reduce impurities in the final matcha.
[04]
"Grinding"
Using traditional low-temperature stone-mill grinding, it produces only 40g of matcha powder per hour while preserving active components and nutrients, achieving a fineness of over 1200 mesh.
