The exact farmer behind this lot remains unknown, as is common in regions where smallholders contribute their harvest to a cooperative or communal mill. What we do know is that this matcha comes from a community of growers who cultivate their land with care and local expertise, passing down knowledge through generations. Their collective effort and dedication are evident in the quality of the matcha they produce.

The process begins weeks before harvest, when the tea plants are shaded from direct sunlight. This reduces photosynthesis, which slows down growth, increases chlorophyll production, and concentrates amino acids, giving the leaves their vivid green color and characteristic umami-rich flavor.

After harvesting, only the youngest, most tender leaves are selected. These are steamed briefly to prevent oxidation, which preserves their color and freshness. The leaves are then dried and the veins and stems are removed, leaving only the soft leaf material known as tencha.

Finally, the tencha is stone-ground slowly into a fine, silky powder — a process that takes time and precision to prevent heat buildup and preserve the delicate flavors. The result is a vibrant, aromatic powder that captures the full essence of the tea leaf.