Matcha Production Process

    1.  Tea leaf harvest

In the beginning of March, when the tea buds grow. Tea fields are covered with black sheets to block out the sunlight. Shielding sunlight inhibits theanine, the flavor component, from changing to tannin, an acerbity component. It also generates the sweet flavor unique to matcha, called "Oika", and the vivid green color. Tea leaf harvest begins from the 30th day from the beginning of spring.

2.       Aracha

Picked tea buds are delivered to aracha processing factory. High-temperature steaming stunts the fermentation enzyme activities and retains the vivid green color of tea. Then, tea leaves are dried by removing the water content slowly in a large drier. The leaves in this condition are called aracha or tencha aracha.

3.       Tencha

Stems and veins are removed from aracha and only the leaf part full of nourishment and palatability are left as ingredients. Specifically, aracha is refined in a process of size- sorting, air sorting, re-drying, electrical sorting.

4.       Matcha

Refined tencha is delivered to the matcha factory. Micron-sized matcha is produced using tea grinders in a manufacturing room under constant temperature and humidity 24 hours a day.

5.       Package and shipping

Ground matcha is packed after final inspection. Only products which pass the final testing and are kept fresh could be delivered to customers worldwide.