From Tencha to Matcha

Cultivated by the best tea farmers. Crafted with exellence.

From farm to mill. From generation to generations.

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Aokomi vs Others

Redefining 100% SIngle Origin. Single cultivar. Single Producer.

Aokomi

Specialty Matcha

100%

Stone milled Locally

Farm-Direct

ALWAYS Fresh

First Flush (一番茶) Only

Promote Health

$$$

Other

Matcha Brands

Unknown method, Prolong storage

Unspecified

Oxidised, Deodorised

Mixed, Unknown

Lack Nutrition Benefits

$$$

Matcha used in Coffee shops

Often blended with sugar, and other ingredients.

Uknown

Stone milled Locally

Farm Direct

Freshness

Harvesting

Nutrition

Price

100%

Stone milled Locally

Directly from Uji, Japan

ALWAYS Fresh

First Flush (一番茶)

Promote Health

$$$

Other Brands

Unknown method,

Prolong Storage

Unpecified

Oxidised, Deodorised

Mixed, Uknown

Lack Nutrition Benefits

$$$

From Farm-to-Mill

Our Matcha is Fresh, Flavourful, Unique, and Authentic.

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Shading 覆い

The process of covering the tea plants. Our farmers practice only Honzu and Ooishita cultivation to accumulate Umami and maximise chlorophyll production.

Harvesting 摘採

Only the youngest, most tender leaves are harvested. Handpicked and focusing only in First Flush (一番茶) to ensure quality and flavor.

Steaming 蒸し

Immediately after harvesting to prevent oxidation, vibrant green colour and flavours of the leaves. It varies by the desired characteristics of the tea.

Cooling 冷却

Following the steaming, the leaves are cooled in a chamber quickly. This helps maintain freshness and prepares them for the next steps

Drying 乾燥

Firing or Drying reduces moisture of the steamed leaves. A combination of drying methods are used to ensure properly dried without losing flavor. Aracha(荒茶) "rough tea" is now ready.

Selecting 選別

The stems and veins are removed. The tencha leaves are sorted and graded based on quality. Only the higher-quality leaves are selected for matcha production.

Aging 熟成

Tencha(てん茶) is kept in a low-temperature dry place to develop a mellow flavour. This aging process enriches its taste before it is ground into matcha using a stone mill.