Production of Matcha

The Blending of Matcha

Blending is conducted by our tea sommeliers to produce consistent flavor and color for our organic Matcha.  The tea leaves of the organic Matcha harvest, which are picked during the short window of time that organic Matcha is harvested, are then blended together.  Our Matcha has resilient spring green color, unfolds delicately in the mouth, and the flavor is robust yet mild and sweet.

The last step and the most important step in Matcha production is the grinding process. The grinding process is conducted in a clean room in where the temperature and humidity is closely monitored and controlled as the industrial filters keep the air clean, eliminating bacteria and germs in the air. The average particle size of Matcha powder is only 5-10 microns small. This is so fine (finer than baby powder!) that the powder practically melts in your mouth.

Each stone mill only grinds up to 30-40g (approx. 1 oz) per hour, which is basically the amount of our small 40gram size of organic Matcha.  Even with all the technology today, the granite stone mill is still the best way to grind Matcha from the delicate Tencha tea leaves, because only granite can preserve the color, flavor, and the nutritional components of the tea to its upmost quality.

Granite Stone Grinder

A stone mill consists of two granite parts. There is a slight opening in the middle where the two parts meet. This is called "Fukumi." The tea is funneled in from the top and fills in this small space, then is pushed out gradually. Because of this, the granite parts never touch each other during the grinding process.

There are grooves carved into varying grid lines patterns inside the mill which is designed to push the tea outward from within as the mill starts grinding.  By the time the leaves finally reach the outer seam, they are broken down and ground into ultra-fine powder. An axis made of oak wood is placed in the center to hold the mill together. This is also chiseled and shaped by the artisans to fit perfectly centered into each mill since no hole is ever drilled the same way when the granite arrives. Oak is ideal for the core for its strength and durability and has very little inherent smell.

It is important to note that as the organic Matcha leaves are harvested, they are initially dried and then stored in air-lock containers, waiting for the time to complete production.  Production of our Matcha is done as the supply is needed, thus maintaining freshness of the original harvest until final processing is needed.

 

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