Tea Ingredients · Japan
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7-Step Production Flow

From shaded tea leaf to Matcha.

Traditional Japanese processing for premium matcha ingredients — from the tea field to the stone mill.

  1. Tea field covered with shade netting

    Shade Growing

    被覆栽培

    Tea plants are shaded to deepen umami and color.

  2. Freshly picked young tea leaves in a basket

    Harvesting

    摘採

    Young leaves are carefully picked at the ideal time.

  3. Fresh tea leaves being steamed on a factory conveyor

    Steaming

    蒸し

    Fresh leaves are steamed to preserve quality and color.

  4. Steamed tea leaves cooling in trays

    Cooling

    冷却

    The leaves are cooled quickly after steaming.

  5. Tea leaves spread in long drying troughs

    Drying & Tencha Processing

    乾燥・碾茶加工

    They are dried and processed into tencha.

  6. Stone mill grinding tencha into matcha

    Milling

    粉砕（挽き）

    Tencha is ground into fine powder — by one of two methods, depending on the grade.

    • Stone Milling

      Slowly ground with granite stone mills for an ultra-fine, smooth powder.

    • Machine Milling

      Ground by milling machines for consistent quality at scale — for latte and culinary grades.

  7. Finished vivid green matcha powder

    Matcha

    抹茶

    The final matcha is ready for premium applications.

Every grade we supply — from ceremonial to food & industrial — begins with this same careful process.

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Certifications vary by product and manufacturing partner. Availability and applicability are subject to confirmation.