Since the 12th century, Matcha has been made using tea leaves that are ground with a stone grinder called an Ishi-Usu. This stone grinding technique was brought over to Japan by Buddhist Monk Eisai from China. The process is incredibly meticulous and takes one hour to produce just 30g of Matcha. At Chajin we honor this grinding method as it has been passed down for centuries as tradition and also produces the highest quality Matchas.
Moving along to more modern times, the first global Matcha boom came from Starbucks in the early 2000's. Quickly the industry realized it had to catch up and be able to grind Matcha faster with a higher yield. Now if we fast forward to today, there are new ways of grinding the Tencha leaves for Matcha. What are the benefits and down sides of these new methods compared to the Ishi-Usu? Let's explore.
STONE MILL
The Ishi-Usu is made of granite which is a very soft stone. This soft stone allows for the Tencha leaves to be ground as the stone rubs on each other without producing too much heat (which can alter the flavor, aroma, health benefits, and texture of the Matcha). The way the Ishi-Usu is designed and cut is done with high precision specifically to rotate a certain way at a certain pace. Each clockwise turn should make it's final rotation at three seconds. Not quicker, not slower or it can effect the final product. The highest quality Matchas are made using an Ishi-Usu which now are mechanized and run 24/7 in Matcha processing facilities.
BALL MILL
Another common method to make Matcha is known as ball-milling.
Due to the most recent surge in Matcha consumption, ball-milling has become quite popular as a way to grind Matcha. To use this machine, one applies the Tencha leaves into a rotating container filled with ceramic balls. As the machine rotates, the ceramic balls crush the leaves due to friction and the Tencha leaves eventually becomes Matcha powder.
Studies show that using ball milling machines can reduce chlorophyll levels, increase bitterness, change the texture of the Match powder to a more grainy texture, and more. Because of this and much more, Chajin chooses to mostly use Matchas that are stone ground giving customers the finest Matcha available.
Despite these challenges, ball milling remains a popular choice for Matcha production due to its efficiency and scalability. New methods are being developed and used but they are still in the early stages. 
(image provided by indiamart.com)
Overall, Matcha grinding methods will continue to evolve as consumption rises. What is best for Japan, it's farmers, and the processing facilities that help make Matcha? Theirs a great conversation to be had on the benefits and negatives of ball milling. For Chajin, we want to make sure we are having the conversation and that the public realizes the amount of time and craftsmanship it takes just to produce a small bag of Matcha or your favorite Matcha drink.
Cheers to all of the hands and hard work that goes into creating that perfect sip!