Cultivation

AOI Matcha Tea is cultivated in the Nishio area, Aichi – the Number One Production location for Tencha.

Unlike Sencha, the raw material which becomes Matcha through processing, Tencha teaplants, are grown in gradually reduced sunlight over a month’s period of time.

Only the new leaves are picked. Depriving the tea plants of sunlight makes the leaves thinner, more tender, and produces a fresher, deep green color. The leaves contain much higher levels of chlorophyll.

Process

• May is harvest time. Only new leaves are picked.
• New leaves are steamed until tender, producing a deep green, unique aroma.
• Steaming the leaves controls oxidation enzyme.
• Dried at high temperature for 20 minutes in a special kiln.
• Well dried Aracha has a fine aroma.

1. Aracha tencha
   -- Contains lots of stalks and veins.
2. Shiage Tencha
   -- Equalizes shapes by removing stalks and veins.
3. Grinding
   -- Shiage Tencha is milled by granite stone mills.
4. Each mill produces 1 oz. of Matcha per hour.
5. Matcha
   -- A grain of Matcha is 5 µ.
   -- Has a sweet, mild flavor.

AOI tea is carefully harvested by hand. Only the new leaves are picked for Matcha tea.

1. Aracha Tencha
2. Shiage Tencha
3. Stone Mills