The tea plants used for matcha are intentionally shaded for 20-30 days before harvest, which enhances the plant’s chlorophyll levels. This gives matcha its vibrant green color and causes the plants to produce increased caffeine, L-theanine, and antioxidant contents.

These contents contribute to matcha's unique health benefits, including improved mental clarity and increased metabolic rate. The shading technique also alters the flavor profile of the tea, making it more Smooth and more delicious than its sun-grown counterparts, solidifying its status as the most premium and potent green tea.

Only the youngest, most supple leaves are selected for premium grades of matcha, ensuring a finer texture and smooth flavor. These select leaves are then steamed immediately to halt fermentation, preserving their color and nutritional value. Next, they undergo a meticulous de-veining and de-stemming process before being ground into a fine powder with exacting temperature controls to prevent any oxidation that could alter the tea’s natural state.

Finally, the matcha powder is carefully packaged and stored in airtight conditions that shield it from light, oxygen, and moisture, preserving its quality and freshness until it reaches the consumer.