Ever wonder what makes matcha so special?
The secret lies in how it’s grown, harvested, and carefully crafted — a process rooted in centuries of Japanese tradition.
Matcha starts with tencha, a type of green tea leaf grown under shade for 3–4 weeks before harvest.
Why shade it? This unique method boosts chlorophyll and amino acids, giving matcha its vibrant green color and smooth, umami-rich flavor.
Only the youngest, most tender leaves are harvested by hand during the spring season. This careful selection ensures the highest quality in both flavor and nutrition — it’s the difference between good matcha and exceptional matcha.
Right after harvesting, the leaves are quickly steamed to stop oxidation (which keeps them green) and then air-dried. This step preserves the matcha’s natural antioxidants and fresh aroma.
Once dried, the leaves are de-stemmed and de-veined, leaving behind the soft leaf material — this is tencha, the pure base for matcha.
Finally, tencha is slowly ground into a fine powder using traditional granite stone mills. This process is done gently and slowly — one mill can take up to one hour to produce just 30g of matcha!
Try It for Yourself
All our drinks at Matcha Aroha are made using this traditional process — and you can bring that same quality home.
Shop our ceremonial-grade matcha online or visit us in-store to explore the world of matcha.
Share your homemade creations with us by tagging @matcha_aroha