Matcha at its Freshest
Stone Milled in Hong Kong
Cultivated by the best tea farmers. Crafted with exellence.
From tencha to matcha. From generation to generations.
Discover Fresh Matcha
Matcha at its Freshest
Stone Milled in Hong Kong
Cultivated by the best tea farmers. Crafted with exellence. From tencha to matcha. From generation to generations.
Discover Fresh MAtcha
From Tencha to Matcha
Cultivated by the best tea farmers. Crafted with exellence.
From farm to mill. From generation to generations.
DISCOVER MORE
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
From Farm-to-Mill
Our Matcha is Fresh, Flavourful, Unique, and Authentic.
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.
Grinding 挽く
Finally, tencha is ground into fine powder using traditional Ishi-Usu(石臼). Creating delicate micron-size Matcha(抹茶) for our enjoyment.
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The Aokomi Project
Turning the simpliest matcha-affection into a service to the Aokomi community. Here are all things matcha, local, and fun.
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What We Value
What is Matcha?
Tencha
