Tea Field - The tea field must be kept under 90 percent shade by using a black screen from the end of April for about 30 days. The reason of shading tea field is that the new leaves develop a higher chlorophyll content (making the leaves a dark green) and a lower tannin content (giving the tea sweeter, mild flavor). When harvest begins, only the softest freshest leaves are carefully picked up by hand.
Farmer's Plant - The picked leaves are carried to farmer's plant immediately. All leaves are steamed to spread the chlorophyll throughout the leaves and to stop fermentation. After being steamed they are dried, cooled down, and cut into small pieces. The resultant dried product is called rough tea leaves.
Refining Plant - The rough tea leaves is refined in our plant by removing stems, twigs and leaf veins. After a process that includes cutting, winnowing, drying and separating, pure tea leaves are obtained.
Manufacturing Room - The refined tea leaves are milled by stone mill in a climate-controlled clean room with purified air to produce Matcha. To maintain the flavor, it takes more than an hour to grind 40 grams of fine quality tea leaves to produce delicious Matcha.
Purification Process - In pursuit of better color, taste and flavor, the purification process has been developed to manufacture Matcha that ensures greater safety, good health and hygiene.