The matcha we offer is produced through a series of careful and deliberate processes, from cultivation in the fields to the final cup. Below is an introduction to what gives it its flavor and aroma.
1. Shaded cultivation
New spring shoots are covered to reduce sunlight exposure.
This process helps reduce bitterness while enhancing gentle umami and the characteristic aroma of matcha.
2. Harvesting and steaming
Only the most tender young leaves are carefully picked and immediately steamed.
This prevents oxidation and preserves the vivid green color and fresh flavor.
3. Drying without rolling
The steamed leaves are dried without being rolled, and stems and coarse parts are removed.
This step helps create a smooth, refined texture in the final matcha.
4. Stone milling
Finally, selected tea leaves are slowly ground using a stone mill.
The low-speed grinding prevents heat buildup, preserving aroma and producing fine, high-quality matcha powder.
5. Enjoying matcha with its background in mind
Through these careful processes, matcha develops depth in aroma, color, and taste.
It can be enjoyed not only as a beverage, but also in a wide range of sweets and culinary creations.
We invite you to experience its aroma and flavor for yourself, and discover the richness of matcha in your everyday life.
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