From Leaf to Cup
From farm to cup in six steps: Shading, Picking, Steaming, Drying, Sorting and Grinding.
From Leaf to Cup
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Shading 覆
Tea plants are covered with mesh for three to four weeks before harvest to block sunlight, boost chlorophyll (encourage a richer green colour), and increase sweet amino acids (deeper umami profile).
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Picking 摘
Only the youngest, softest topmost leaves and a bud are hand-picked or machine-harvested by skilled farmers during the spring flush.
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Steaming 蒸
Fresh leaves are steamed for 15 to 40 seconds at ~100°C right after picking to soften the leaves, stop oxidation and lock in the vibrant green colours.
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Drying 乾
Steamed leaves are cooled by wind over 2 to 3 cycles, then dried, to prevent mold and stabilise the tea.
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Sorting 選
The dried tea leaves are then sorted, separating stems and leaves via airflow and sifting, resulting in pure leaf material known as tencha.
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Grinding 挽
The tencha leaves are fed into traditional granite stone mills that rotate slowly to grind the material into an ultra-fine powder without generating heat.