From shade-grown leaf to stone-ground powder
sourcing
Every tin of matcha holds months of patient work. Understanding the journey from field to bowl is the fastest way to appreciate why real ceremonial matcha tastes the way it does.
Grown in the shade
Weeks before harvest, the tea plants are covered to block direct sunlight. This shading slows growth and pushes the leaves to produce more chlorophyll and L-theanine — the source of matcha’s vivid green colour and signature sweetness.
Ground by stone
After harvest, the finest leaves are de-veined, dried, and graded into tencha. Only then are they milled — slowly — on granite stones.
A single stone mill produces only about 30 grams of matcha per hour.
Slow grinding keeps the powder cool, protecting flavour and aroma.
The result is an ultra-fine powder that suspends beautifully in water.
We taste every lot before it reaches the counter, partnering only with farms that share our obsession with freshness and craft.
