Shaded for maximum nutrition
Prior to harvest, the matcha fields are gradually covered to reduce the amount of sunlight exposed to the leaves. This process increases the natural amino acid and chlorophyll content in each leaf, which results in matcha’s rich green colour, unique flavour and superior nutritional profile.
Stone milled for flavour and health
After the shading process is complete, the leaves are handpicked, steamed, dried and then ground by granite stone mills into the ultra-fine powder. Stone milling gives us an ultra-fine matcha powder - this makes the nutrients more bioavailable, increasing their effects.