Leaves are harvested both by hand and machines during cultivation season.
Tea leaves meant for use in Matcha are shaded from the sun for 2-3 weeks before being harvested to draw out their sweetness.
The fresh tea leaves are steamed for about 20 seconds to prevent oxidation.
The steamed leaves are cooled by a fan that blows them 5-6 meters in the air.
The leaves then undergo rough drying in a tea furnace. The furnace is made from heat resistant bricks and is divided into three levels.
The tea is moved from bottom → to top → to middle.
The leaves and the stems are separated.
The leaves and the stems are dried separately. Once dry, the tea is stored in a cool location.
The Matcha is finished by grinding the dried tea on a mortar.