In the modern world of matcha production, where industrial metal grinders can produce tons of powder daily, traditional stone-grinding remains a gold standard for the highest-grade matcha (Ceremonial Grade). Why is this ancient method so important?
The key difference lies in temperature. When Tencha leaves are ground with granite at an extremely slow speed—typically just 30g per hour—the friction heat generated is minimal. This preserves the chlorophyll and delicate aroma that are easily destroyed by high temperatures.
Granite is a natural material with excellent heat dissipation. The grooves on the millstone are meticulously cut by artisans to ensure the tea leaves are cut and ground into uniform particles from 5 to 10 microns—finer than face powder. This fineness creates a thick, smooth foam when whisking.
