AoFive hundred years of green, cultivated under shade
The Uji tea fields are covered just before the new shoots emerge. Blocking the sunlight enhances sweetness and suppresses bitterness. The powder, slowly ground with a stone mill, exudes tranquility even before it is consumed.
A stone mill turns
only thirty-six times per minute
In the tea gardens of Ogura, Uji City, the picked tencha is still ground with granite stone mills. A task that would take only a few minutes with an electric grinder takes almost an hour with a stone mill. The reason is simple: to prevent friction heat.
If the tea gets hot, its aroma dissipates and its color fades. That's why craftsmen listen to the grinding sound of the mill and check the temperature of the powder with their fingertips, continuing to grind slowly.
The diagram on the right illustrates the changes that occur until a single cup is born. From leaf to powder. It is a record of the aroma, carefully preserved over time.
From picked leaves to tea caddy
Shade Cultivation
Approximately 20 days before new shoots emerge, the tea fields are covered to block direct sunlight. This suppresses the breakdown of the umami component theanine, cultivating sweet leaves with less astringency.
Hand-Picking
Only the softest parts, the bud and two leaves, are carefully selected by skilled pickers. This ensures a uniform raw material that cannot be achieved with machine picking.
Tencha Production
The leaves are steamed and dried without kneading, then carefully stripped of veins and stems. Only tea leaves that have undergone this process are called "tencha" and become the raw material for matcha.
Stone Grinding
Using a low-speed stone mill, the tencha is slowly ground into a fine powder without generating heat. To preserve the freshly ground aroma, it is packed into tea caddies in small batches and delivered to you.
Three Grind Grades
Shikibu
For koicha (thick tea), made from carefully selected premium tencha. Umami spreads in layers, leaving a long-lasting aftertaste of young leaves. A popular choice for tea ceremony practice.
Ogura
A balanced type with aroma and delicate astringency, perfect for usucha (thin tea). Ao's classic, ideal for daily enjoyment. Its fine foam makes it easy for beginners to prepare.
Niwa
Suitable for lattes and sweets. This culinary grade retains a vibrant green color and authentic matcha flavor at an affordable price for everyday use.
From Our Customers
The aroma was distinctly different the moment I prepared it. The powder is incredibly fine and dissolves uniformly without clumping, so even as a beginner, I was able to make a beautiful foam.
It has very little astringency and leaves a sweet aftertaste. The gentle flavor is so appealing that I can even share it with my children, making it part of our morning routine.
"Niwa" is perfect for lattes. Its vibrant color and strong aroma are highly praised by customers. It's an invaluable product for business use.