Before harvest, the tea plants are covered for at least 3 weeks to block out the sunlight. This slows growth, boosts chlorophyll, and creates the deep green color and umami-rich taste of ceremonial matcha.

For our ceremonial matcha, we use only the youngest leaves of the first harvest in Spring, which are most tender and nutrient-dense, giving our matcha its smooth texture, natural sweetness, and balanced flavor.

Using traditional granite stone mills, tencha (leaf matter) is ground into fine powder. It takes one hour to grind just 30g of matcha. This slow process prevents heat damage and preserves the fresh aroma.