True matcha is made only from tencha (点茶)– a style of tea leaf that is only achieved through a very specific agricultural process (shading!). Though often less mentioned, tencha is an integral step to producing matcha –– it's actually the tea leaf milled to create matcha!

 Tencha is harvested in the spring between late April and mid-May. Twenty to forty days before harvesting, tencha is grown in the shade, producing high amounts of theanine, chlorophyll, and a smooth, mellow taste.

Once it’s harvesting time, the youngest, most tender leaves are hand-picked. Tencha can be shade-grown for up to 50 days in some specialized, high-quality cases.

The raw leaves, or aracha, arrive at our specialized factories within 24 hrs, where they are immediately steamed to stop the enzymatic breakdown and preserve colour and amino acid properties.

The leaves are dried in special brick ovens called Tencha Ro (technically, only true "tencha" is processed in these ovens) and sifted several times to remove stalks and other impurities.

Stone mills have been used for centuries to grind matcha tea leaves into a fine powder. At Hanami, we deeply value this time-honored tradition. Here’s why we respect and sometimes prefer stone milling:

• Low-Heat Process: Stone milling is a slow, cool process. The millstone rotates slowly, which minimizes friction and prevents overheating. This is crucial for preserving the delicate nutrients in the tea leaves, such as chlorophyll and antioxidants, that contribute to matcha’s health benefits.
• Ultra-Fine Grind: The traditional stone mill grinds matcha into an extremely fine powder, ensuring a smooth, non-grainy texture when whisked into water. The result is a creamy, frothy matcha that’s as pleasing to drink as it is nutritious.
• Artisanal Quality: The gentle nature of stone grinding reflects the craftsmanship that goes into producing matcha. It honors the heritage of tea making, allowing us to deliver a product that reflects our commitment to authenticity and quality.