Matcha is a collaborative effort between the farmers in the Uji region who make the tencha and the milling facilities. Milling Tencha into the matcha micro powder is a delicate process that requires a sanitary facility, moisture control, and proper filtration. Ironically, the farming of Tencha follows traditional standards while the milling and storing rely on modern technology and food processing standards.
Our selections use only the highest quality leaves that comprise less than 5% of Japan's total annual matcha production. The Tencha is made by farmers who have devoted their lives to only cultivating and producing this tea that will become matcha.
The matcha that we drink today is a modern rendition of a traditional beverage and represents the advancement of tea through the ages. The one thing that has not changed is the human hands of experience to cultivate the finest Tencha and the traditional enjoyment of whisking matcha into a froth in a handmade chawan. We hope that sharing this little bit of knowledge will make each sip of our matcha even sweeter.