How Matcha Is Made: A Gentle Comparison of Stone-Milling and Machine-Milling
Hello everyone 😊 This is Keko from the online team ( ´∀｀)
Today, I’d like to talk a little about how matcha is made.
Matcha is made by grinding tencha, a type of shaded green tea leaf.
But did you know that there are two main methods of grinding tencha into powder?
Let’s take a look at both:
🌿 Stone-Milled Matcha
This is the traditional method using a stone mill (chausu).
The tea leaves are ground slowly, with gentle and even pressure, in one direction and at a constant speed.
It’s a labor-intensive process—only about 40 grams can be produced in one hour.
But what you get is incredibly soft, fluffy powder.
When you whisk it, it creates delicate foam and a smooth, luxurious texture.
Sometimes, the slight heat from the grinding process gives rise to a subtle fragrance called “hika”,
a warm, gentle aroma that adds to the richness of the experience.
It takes time and care, but this traditional method creates something truly special.
🍃 Machine-Ground Matcha
This modern method uses machines to grind tencha more efficiently and consistently.
It’s ideal for producing larger amounts of matcha for everyday use—like in lattes, sweets, and baking.
Visually, machine-ground matcha may appear slightly less fluffy than stone-milled powder.
The color tone can also differ slightly, due to variations in particle size and air exposure.
But what matters most is not the method—it’s the quality of the tencha.
That’s what truly defines how delicious the matcha will be.
Both methods have their charm.
At Nakamura Tokichi, what we value above all is delivering the true character of tea—
with nothing left behind.
As matcha gently becomes part of your everyday moments,
we hope it brings you a quiet joy ☘️
See you again soon!