From soil to bowl, the process of producing Matcha takes a lot of time and dedication. The land, the farmer, the workers at the processing facilities, the tea buyers, the storage, the cafes, the baristas, the whole world of Matcha has a touch before one is able to have that incredible sip.
So where does it all begin? Let's take a look at the steps that go into producing your favorite cup of Matcha.
1. Growing Tencha
First, Matcha comes from a tea that is produced known as Tencha. Each season, Tencha is harvested in April/May. This time of harvesting is known as 'First Harvest' and it is when the highest quality of teas are produced. Right after winter dormancy, the top leaves are concentrated with an abundance of compounds and nutrients that give it that top quality flavor. Right before the leaves are taken to the factory for processing, they are shade grown from about 3-4 weeks. This process in which the tea bushes are covered is known as "kabuse" or "hifuku saibai." Providing shade to the leaves increases its chlorophyll levels which gives the Matcha a more umami, rich flavor and also gives the Matcha a vibrant green color. The shading also promotes the accumulation of l-theanine (responsible for a more balanced flavor profile and a calming affect to the body), reduces catechin levels (responsible for bitterness in teas), and helps the tea leaves retain more of their natural nutrients that are highly beneficial to the human body.
2. Steaming
Once the top leaves are removed, they are taken to the first part of processing at the Tencha factory. Like most Japanese teas, the fresh leaves are quickly ran through a steaming contraption known as "Jonetsu" which helps stop oxidation and inactivate the tea leaves enzymes. This step is also known as "kill green." The steaming process is what makes Japanese teas so unique and helps preserve the deep green color and lock in it's distinct and dynamic umami flavors.
3. Cooling
After the desired steaming times (somewhere between 15-45 seconds) the leaves are transferred to a cooling system. Most times they are dropped in a big container that has fans underneath it and long, tall butterfly nets (leaf cooling spreader). The air is blown at high speeds helping the leaves fly around loosely in the nets and allowing them to cool down.
4. Brick Furnace
The next process takes the cooled down leaves into a Tencha furnace built of brick called "Tencharo." Inside the furnace are moving trays that the leaves dry on slowly as they transfer from the highest to lowest levels of the furnace.
5. Cutting Roller
Soon after, the leaves are taken to a process called Tsurukiri which helps remove the stems from the leaves.
6. Final Drying
Lastly, the separated leaves are sent to a large drying machine. This is the final process for now as the leaves dry on moving tray with high heat and are then bagged in large quantities.
This is only part of the processing as the leaves then have to be made into the "final product" through refining. Normally at this time the bagged leaves are taken to a 'Tencha Refining Facility.' 
1. Refining Lines
The first step at this facility involves feeding the processed Tencha into a huge hopper that takes the leaves through sorting machines. These sorting machines pass the leaves through different size meshes and are moved around in machines that have a horizontal motion then in another machine that moves in a circular motion. The main purpose of this process is to separate most of the stems from the tender part of the leaf.
2. Wind Seperation Sorting
After the leaves are moved through the sorting machines, they are taken to big wind machines. These machines blow air at different intensities helping further separate the stems and the leaves. The tender part (lighter material) is separated to one side and the stems (heavier material) are separated to another side. Leaves that have not fully separated will be brought back to the hopper and will undergo a second refining process.
3. Electrostatic Sorting and Quick Drying
Lastly, the Tencha leaves are passed through an x-ray machine that verifies the absence of abnormal objects in the tea as a precaution. Then the finished leaves are packed and vacuum sealed for maximum freshness.
The final stage in processing is at the 'Grinding Facility.' At this location the Tencha leaves are fed into different grinding mechanisms. These mechanisms are fed the Tencha leaves that slowly trickle down from the top hopper into the granite grindstone. As the leaves are pushed downward the stone mechanism is also spinning in circles which grinds the leaves into a fine powder. After the Matcha has been ground is it collected underneath in a tray.
One of our producers has mentioned that it takes over 30 hours to produce just one kilogram of Matcha that is in each hopper.
Once the Matcha batch is ground, the trays are collected and taken to sifting machines that make sure there are only fine pieces and not bigger pieces left from the grinding process.
This is just one excerpt from the long journey of Matcha. As it moves from place to place, more lives are involved helping create a link between many people. We are honored to be part of this link and thank you for being part of it as well.
Cheers!