The Traditional Art of Stone-Ground Matcha

In the old days, people bought whole tea leaves and ground them fresh themselves using a stone mill (ishiusu) right before serving guests. 

Today, only about 20% of the matcha available on the market is truly stone-ground. The rest is processed with modern crushing machines. While not hand-ground anymore, stone-milled matcha is still widely regarded as superior in quality. ✨

There’s a fascinating reason why:
To bring out the best aroma, the stone mill must be warm. If it cools down overnight, it takes around 5 hours just to reach the right temperature again 💦

That’s why factories carefully schedule the mills to run continuously for 16 to 20 hours at a time.

Even with automation, traditional stone-grinding remains incredibly time-consuming and delicate work.

I always wonder… how different is the flavor and aroma compared to machine-processed matcha?

A side-by-side tasting would be amazing ☺️
Would you like to experience authentic stone-ground matcha?