Nanzan-en’s Matcha production process is started with boosting the fertility of the soil.
We are using our proprietary organic fertilizer for tea trees, and keep them under best condition.
Around April to May, tea farms are covered with sun shade to avoid sunlight.
It causes characteristic flavor, less of bitterness, rich of umami and brilliant green color of Matcha.
Covering tea field
Young leaves in picking season
In Nishio area, tea leaves picking is started in early May.
After picking, freshly-picked tea leaves are steamed to prevent oxidization and keep them green color.
Steaming process is one of the most important quality control points of the tea products.
Then, tea leaves are dried in the tunnel furnace.
After drying, the end product is Aracha (crude tea) of Tencha (raw material of Matcha).
Drying process
Tencha (Aracha, crude tea)
Aracha still contains stems, veins and poor quality leaves.
In sorting process, they are removed and Aracha is turned to Shiagecha (refined tea) of Tencha.
Sorting facilities
Tencha (Shiagecha, refined tea)
Tencha is ground using stone mill to fine powder, Matcha.
The particle size is around 4 micrometer.
Stone milled Matcha has best taste, flavor and color.
Stone milling process
Fine particle of Matcha
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