The Art of Matcha
Matcha is a traditional Japanese green tea made by stone-grinding shade-grown tea leaves into a fine, vibrant powder.
Shading boosts chlorophyll and L-theanine levels—reducing stress while delivering matcha’s signature umami profile. Consumed whole, every bowl yields uncompromised nutrition.
Tea Leaf Harvest
Shaded weeks prior to the spring harvest to maximize chlorophyll and amino acids, creating a deep green hue and intense umami character.
Aracha Process
Freshly harvested leaves are immediately steamed and slowly dried to prevent oxidation, yielding raw tea known as aracha.
Shiage Sorting
Leaves are sieved and refined by size and color. Only the finest leaves are chosen for ceremonial matcha, producing refined tencha.
Stone Milling
Tencha leaves are slowly ground using granite stone mills to preserve delicate aromas, resulting in a smooth, micro-fine powder.