A Process of Excellence:

MAYAKA Matcha is made with delicately ground tea leaves following a process similar to Gyokuro, the finest Japanese green tea leaves. Its preparation begins before its harvest approximately 3 weeks before the spring harvest as the tea leaves are shaded from direct sunlight. This step increases chlorophyll content and turns the leaves dark green. After harvesting, the leaves are steamed and laid out flat to dry and become a product known as Tencha. Tencha will then be de-veined, de-stemmed, and stone ground to the fine, talc-like powder known as Matcha