We use solar panels as part of our shelf cultivation method. The precise distance between the panels and the tea leaves allows for over 20 days of shading without direct contact, ensuring the leaves remain undamaged and can develop into high-quality tea. While tencha, the raw material for matcha, typically requires at least 20 days of shading, we extend this period to a full month just before harvest. By blocking 90% of sunlight, the shading process promotes the growth of theanine and amino acids while reducing the bitterness of catechins.

The tencha furnace utilizes radiant heat, creating a distinctive aroma that only a brick furnace can impart. This method ensures the leaves remain undamaged during drying, preserving their vibrant color and aroma, even after extended storage.

The stems and veins are meticulously removed from the tencha before grinding in a stone mill, ensuring a smooth and refined flavour. If these parts are left intact, they cannot be properly ground, and the resulting fibrous material would produce an unpleasant taste. While advancements in tea mills have improved quality and efficiency, skipping this crucial step will always result in a less-than-optimal flavour.

When ground in a stone mill, the grain size of matcha is incredibly fine—just 6 microns. This fine grind allows the matcha to form beautiful bubbles when whisked, creating a smoother, more enjoyable texture. The difference in quality is noticeable, as it takes about one hour to grind just 40 grams of matcha. This meticulous process reflects the time and effort required to produce rare, high-quality, and authentic ceremonial matcha.