Tencha, the tea leaves that form the raw ingredient of matcha, are given sufficient fertilizer. When the tea buds are sprouting all at once in April, they are covered to block sunlight. This process makes the leaves retain umami (the savory taste) inside and create the unique flavor of matcha called oika.

After covering the tea field thoroughly for 3 to 4 weeks, the leaves are picked before they grow too large. There are two methods of harvesting; carefully hand picking only the sprouts, or harvesting by machine. It is considered that handpicked tencha offers a distinctive flavor with the finest quality.

Picked leaves are immediately steamed after arrival to prevent oxidization. Teas oxidized without steaming are called black tea or oolong tea.

Steamed leaves are dried without being rolled. If rolling takes place when leaves are being dried, it becomes gyokuro. Tea made after drying process is called aracha (crude tea) of tencha. These raw leaves become matcha when ground by a stone mill.

The tea leaves are grouped according to their sizes, and the stems and veins are removed afterwards. Grouped tencha is dried again and any old leaves (leaves that are not sprouts) found are taken out.

Tencha is graded in an evaluation room called the Haiken-ba by judges with high experience and keen senses. Graded tencha with its own character is then made into blended tea that offers fine balance of taste and flavor by the gogumi (blending) process.

When shitate tencha is preserved in a low-temperature dry area such as in a refrigerator, the leaves ripen well to create a mellow taste and enriched flavor. Depending on the demand, Shitate tencha is preserved this way until it is ground to create matcha using a stone mill.

Although automation is replacing manual process everywhere, grinding using a stone mill is still the best. Stone mills require delicate adjustment and this skill adds to the smooth and melt-in-your-mouth feeling that matcha has.