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Matcha Production Process

The moisture content of tea leaves is higher under shading, thus leaves are easily oxidized when picked. So it needs to be immediately tedded and processed after picking to keep it fresh.

The old stems are cut off. The broken leaves, wrapped leaves and mixed impurities are removed to get the uniform raw tea materials.

Rapidly penetrating the tea leaves through water vapor inactivates the polyphenol oxidaze of tea leaves, so as to prevent deterioration during processing and keep the leaves fresh green, remove grass smells and develop into pure tea aroma.

Cool tea leaves rapidly by the cooling machine, otherwise the residual heat will damage the tea quality. It is also necessary for next drying step.

The tea leaves are evenly spread on the running conveyor belt after cooling, quickly dried through tencha stove to get the uniform color and release a unique aroma.

The separator is used for separating on the principle of dissimilarity of water content between leaves and stems.

The tea leaves must be twice dried and reach the requested moisture content so as to be well stored for a long time.

After screening and sifting, veins are removed, the tea leaves with insufficient dryness are screened out, and the remaining selected tea leaves (primary tea) are shaped so as to conform to the appearance requirements of Tencha.

Stems veins and impurities in the primary tea are removed through the refining process, and finally get the clean and well-selected Tencha.

The matcha tea grinder for grinding the tea leaves tencha to super fine powder.