Crafting Perfection: The 2000-Hour Art of Stone-Grinding TenchaWhy Ceremonial Matcha Demands Ritualistic Precision

True ceremonial matcha begins with tencha leaves shaded for 20–30 days to maximize chlorophyll and L-theanine synthesis. After meticulous hand-picking, leaves undergo steaming (to halt oxidation), drying, and rigorous deveining/stem removal—crucially avoiding any rolling process to preserve leaf integrity.

The defining stage unfolds in granite stone mills, where tencha is ground into a 5–20μm powder at glacial speed. This temperature-critical process (taking ~1 hour to produce 40g) ensures friction heat stays below 45°C, protecting:

Volatile aromatic compounds (e.g., dimethyl sulfide)

Catechin stability (preventing oxidation-induced bitterness)

Vibrant color pigments (chlorophylls *a* and *b*)

Industrial alternatives (ball/impact mills) operate at 10,000+ RPM, generating destructive heat (>80°C) that:

① Degrades heat-sensitive nutrients

② Coarsens particles (15–30μm), impairing suspension

③ Imparts metallic residues from high-speed wear

Thus, traditional stone-grinding—consuming 2000+ hours annually per mill for just 1.8kg output—remains irreplaceable for premium matcha, justifying its status as Japan’s most labor-intensive artisanal food.