We have developed a method of grinding tencha (the raw leaves before being ground into matcha) using a stone mill, utilizing traditional techniques to create matcha that blends easily with hot water and is less likely to clump. It is not only useful for tea ceremonies but also convenient for cooking and making sweets. Additionally, matcha allows you to consume all the components of the tea.

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伝統の技を活かした碾茶(抹茶に引く前の原葉)を石臼での挽き方を工夫し、お湯に馴染みやすくダマニなりにくい抹茶に仕上げました。

お点前は元より、お料理・お菓子作りにも便利です。また、抹茶はお茶の成分もまるごと摂取できます