Our process

Good matcha is no accident.

Matcha powder on a light background
● CH-BIO-006

Certified organic

Most tea farms in Japan aren't certified organic. Ours are.
Shaded tea fields in Uji in spring
● 4 weeks before harvest

Shading

Less light, more chlorophyll and amino acids. Deep green, natural sweetness.
Freshly picked tea leaves from the first spring harvest
● Once a year, in spring

Harvesting

Three harvests a year.
We only use the most prized spring harvest.
Tea leaves on a conveyor belt at the tea factory
● Right after picking

Steaming and drying

Steaming stops the oxidation.
Drying locks in the freshness.
Granite mill grinding matcha
● 30g per hour

Stonemilling

Ground slowly on granite mills. So fine, it needs no sifting.
Feel the difference

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