BETA
Chapter 1
The ancient roots of powdered tea
Chapter 2
The sacred ritual of Chado
Chapter 3
From shade to stone
Chapter 4
The global green wave
YOUR GOAL
Master of The culture of matcha
Ch 3 · From shade to stone
yuki Traditional granite mills grind dried tea leaves into a fine powder incredibly slowly to prevent heat from ruining the delicate flavor.
yuki The Uji region near Kyoto is celebrated globally as the historic birthplace of high-quality matcha due to its misty climate and rich soil.
Fun Fact
Slow grinding: If a granite stone mill spins too fast while grinding matcha, the friction heat ruins the delicate flavor and turns the vibrant green brown.
Glossary
tencha (noun)
A Japanese green tea leaf cultivated in the shade and dried flat without being rolled. Granite mills slowly grind these unrolled leaves at a rate of only thirty grams per hour.
A Japanese green tea leaf cultivated in the shade and dried flat without being rolled. Granite mills slowly grind these unrolled leaves at a rate of only thirty grams per hour.
Quiz
What are the unground, dried tea leaves called before they are milled into matcha powder?
Quiz
What color distinguishes high-quality ceremonial matcha from lower-quality culinary matcha?
Quiz
Approximately how much matcha powder does a traditional granite mill produce in one hour?
Quiz
Which grade of matcha is made from the youngest, hand-picked top leaves of the spring harvest?