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Our
Process
Four weeks before the annual
harvest, the tea plantations of the famed Nishio region
are covered with tarp shading, eliminating up to 90%
of the natural light. The tea plants compensate for
this loss of light by increasing chlorophyll content
in their leaves. Only the best hand-picked tea leaves
are then steamed, dried and cut to remove veins and
stems. The dried leaves are then stored in a freezing
unit to ensure consistent quality throughout the year.
When a client order arrives, the tea leaves are removed
from the freezing unit and slowly ground using granite
grinding wheels, yielding one ounce of Matcha per wheel
per hour. Once ground, the tea is immediately shipped
to the client to ensure freshness.
Every step of the production process is thoroughly monitored
and documented. As well, internal laboratory inspections
are conducted to ensure that the final product conforms
to our stringent standards prior to shipment. Specification
reports are submitted to our clients upon request to
further guarantee product quality.
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