The matcha journey begins in the tea fields.

Here, the matcha grows vigorously, and as the seasons pass, it is harvested in stages, starting with the first harvest, followed by the second harvest, and so on.

Cultivation, Harvesting, Steaming & Drying, Sorting, Aging, and Grinding

Matcha goes through the these steps to be completed.

Harvest

As the tea leaves grow, the harvest takes place. Depending on the season, we call the harvested leaves by different names. Their value is generally higher the earlier they are picked.

Chosen leaves

After sorted leaves dried Tencha is ready to be ground. By carefully grinding the selected tea leaves, we can produce high-quality matcha.

The Matcha Powder is Born

The carefully selected and freshly ground tencha transforms into matcha, retaining its beautiful green glow.

Harvest Seasons and Names

  • First Flush (Ichibancha)

    The highest quality tea, harvested in spring, with rich flavor and aroma.

  • Second Flush (Nibancha)

    Harvested after the first flush, slightly lower in quality but still high.

  • Third Flush (Sanbancha)

    Harvested in summer, with stronger bitterness and lower quality.

  • Autumn/Winter Tea (Aki-Fuyu Bancha)

    Harvested in autumn and winter, the lowest quality, typically more affordable.

After going through these steps, the matcha arrives to you.
SOKYO's matcha is carefully selected from the finest matcha made by the dedicated efforts of the farmers, and we distribute it to you.