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Shading: Tea plants are shaded for 2–3 weeks before harvest to increase chlorophyll and L-theanine content.
Harvesting: Only the youngest, tender leaves are hand-picked, typically in
early May.
Steaming: The leaves are steamed briefly to prevent oxidation and preserve their vibrant green color.
Drying and Cooling: After steaming, the leaves are dried and cooled to prepare them for further processing.
Sorting and Grading:Dried leaves are
sorted and graded to select only the
highest quality for matcha production.
De-stemming and De-veining: The dried
leaves, known as tencha, have stems and
veins removed to ensure a smooth texture.
Stone Grinding: The tencha leaves are finely
ground using traditional granite stone mills,
preserving flavor and nutrients.
Selecting Leaves: Hōjicha is typically made from older leaves or stems, often from the second or third harvest.
Roasting: The selected leaves or stems are roasted at high temperatures, usually around 150°C, in a porcelain pot over charcoal.
Grinding: After roasting, the leaves or stems are ground into a fine powder, resulting in a reddish-brown hue and a mild, sweet taste.
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