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This causes the Matcha to overproduce chlorophyll, giving it its vibrant green color and preserving its delicate amino acids. To this day, when the Matcha is harvested in early May, the fresh green tea leaves are plucked by hand.Immediately after harvest, they are steamed and dried.Artisans are a dying breed, and only Aiya houses veteran artisans who train young artisans to continue the 120 year tradition.The grooves of granite grinders are only a few millimeters deep, and only seasoned artisans are skilled enough to maintain such delicate balance and perfect calculation.Located in the mountains at 600m sea level, Toyota’s cooler climate acts as a natural barrier and protects the organic fields, as only few insects survive in the colder temperature.Kagoshima, in the southern edge of Japan, is an optimal location for organic teas because of its vast fields, mineral-rich volcanic soil, and remoteness from the city.AIYA holds 1300 units of granite stone grinders, which are maintained by in-house skilled artisans.The grinding process is conducted in a clean room where the temperature and humidity is closely monitored and controlled, with industrial filters keeping the air clean, eliminating bacteria and germs in the air.
This allows for the production of consistent flavors and colors of Matcha each year, as there are more than 100 existing grades which differ from each other in color and taste profile.
Matcha is a shade-grown, all-natural, powdered Japanese green tea.
Unlike other teas, Matcha undergoes a number of additional steps in the production cycle before it makes its way into your cup, including; shade growing, hand picking, and granite milling into a fine powder.
A stone mill consists of two granite parts, with a slight opening in the middle called "Fukumi." The tea is funneled in from the top, filling in this small space, and pushed out gradually.
Though each stone mill can only grind up to 30-40g of Matcha per hour (that's approximately one tin), only these mills made of granite are able to preserve the color, flavor, and nutritional components of Matcha.