Manufacturing, Quality Control, Product Development
Delivering high quality, consistent and cafe specific matcha quality
Manufacturing
Supplying over 70,000 kgs (155,000 lbs) of matcha per year, our production is precision and large scale. Advanced equipment is used across the core matcha production stages - de-stemming, head treatment and and grinding.
The matcha grinding method has a large impact on matcha quality. Ball milling machines and proprietary techniques ensure a finely ground matcha, also avoiding heat from friction that would otherwise de-nature the matcha. Automation and large scale ensures consistent output.
Quality Control
The taste and color profiles of matcha are determined by the presence of l-theanine and glutamic amino acids, catechins, and caffeine (amongst other core compounds). The concentrations of these are extremely sensitive to each season's variable conditions.
We have rigorous human and lab technology based color and taste testing systems that determine the weightings of how we mix our cultivars to ensure consistent product year after year.
Product Development
Our matcha products feature a range of taste and color profiles. All are created with the taste and color intensities required to cut through milk in cafe lattes.
We maintain a close cafe-growing-manufacturing loop to constantly improve our product and develop new products that perform well for cafes.
