the most exclusive tea leaves grown in nishio are shade grown. muzi matcha is made from the most delicate part of the tencha tea leaf. the tea leaves are only harvested once a year in early spring when the softest, youngest and sweetest tea leaves are grown. four weeks before the annual harvest, the young tea leaves are covered with tarp shading to eliminate up to 90% of the light reaching the tea leaf. the tea plants compensate for the loss of light by increasing chlorophyll in their leaves. making the tea greener.

only the best hand-picked tea leaves are then steamed, dried and cut to remove veins and stems. the dried leaves are frozen to ensure consistent quality throughout the year.

grinding matcha tea to a fine talcum like powder is like a zen meditation in itself. muzi matcha is ground using hand-crafted granite grinding wheels. used since the 17th century, these wheels are scientifically still the best way to prepare matcha. it's purposely a slow process, protecting the tea leaves from the burn of a fast grind which destroys the natural chlorophyll, amino acids and vitamins making the tea yellow and tasteless. taking time is best for the tea.