Matcha tea preparation begins several weeks before harvest, when the tea plants are covered to protect them from direct sunlight. This slows their growth and ensures you get a fine, tender leaf, endowed with a vivid green color and intense flavor, and a high level of chlorophyll. After harvest, held during the month of May, passed the strict process of drying out of the reach of sunlight and a result of which is obtained tencha tea. For a delicate process, slow and manual, will be selected only new leaves to boil until tender texture of intense aroma. This process allows you to control oxidation enzymes. Then it starts the drying of the leaves in special ovens at extremely high temperatures. The result is the Aracha Tencha with a delicate aroma. After the extraction of veins and stems we get Shiage Tencha, which will  be submitted to the grinding stone mills. Through a quite craft  technical we’ll get the Premium Matcha intended primarily for use in the tea ceremony. In the milling process, the tools are as important as the raw material and that is why the Matcha developed outside of Japan has a lower quality. Moreover, through the industrial mills, we get the cooking Matcha, which will use for the preparation of all types of dishes.