As the first leaves begin to sprout, the plantation is shrouded in black cloth to shield them from the sun's rays. This clever trick keeps the sunlight at bay, ensuring the teanine doesn't morph into tannin, which in turn preserves a less astringent taste and imparts a sweet aroma. After a meticulous wait of 88 days, the harvest commences.

Once gathered, the tea leaves embark on a journey to a factory, where they are gently bathed in steam at soaring temperatures. This crucial step halts the fermentation enzymes dead in their tracks, locking in that lush, vibrant green hue.

Next, we meticulously remove the veins and any stems that have made their way into the mix. The tea leaves are then sorted by color using air, a process that transforms them into Tencha, the precursor to matcha.

In the grand finale, the Tencha is transported to a milling factory. There, it's finely ground into powder by stone mills, ensuring the texture remains smooth and never gritty. Each mill works tirelessly, processing up to 40 grams of matcha tea per hour. With over 80 stone mills at our disposal, we proudly produce a monthly yield of 2.5 tons of matcha tea, a testament to our dedication and love for this ancient craft.