Matcha Milling Process
The Art of the Grind
At Kamashh, we believe true luxury lies in the details — in the quiet mastery that transforms each tea leaf into an experience. Every sip of our ceremonial-grade matcha embodies a balance of vibrant color, smooth texture, and rich, layered flavor. One element that defines this harmony is the way our tea leaves are ground.
While both traditional stone mills and modern bead mills transform tencha leaves into matcha powder, the method profoundly shapes the final essence — influencing not only the taste and aroma, but also the energy and spirit within each cup.
Stone Mill — The Heritage of Craft
For centuries, the stone mill has been at the heart of matcha artistry in Kyoto. At Kamashh, we honor this time-honored practice for its precision, patience, and respect for the leaf.
Cool & Gentle: Stone milling is a slow, deliberate process. The millstones turn at a measured pace, preserving the matcha’s delicate chlorophyll, amino acids, and antioxidants. This low-heat approach protects the leaf’s vitality and color.
Velvety Fine Texture: The result is an ultra-fine powder that whisks effortlessly into a creamy, frothy, and luminous green tea, with no graininess — just an elegant, smooth finish.
A Labor of Love: Every rotation of the stone captures centuries of craftsmanship. This is matcha made with intention — not rushed, but refined, honoring a legacy of purity and artful preparation.
Bead Mill — The Modern Pulse
In contrast, bead milling represents modern efficiency. Ceramic beads grind tea leaves at high speed, producing greater quantities in less time — yet at a cost to nuance.
Speed Over Subtlety: While bead mills offer production efficiency, the process generates more friction and heat, which can alter the matcha’s vibrancy, aroma, and nutritional integrity.
Textural Difference: The powder is typically coarser, creating a less velvety texture when whisked — suitable for everyday blends, but far from the ceremonial refinement that defines Kamashh.
At Kamashh, we continue to embrace the stone-milled method for our ceremonial-grade matcha — not because it’s faster, but because it’s truer. Every grain tells a story of patience, craftsmanship, and quiet precision — the soul of what makes Kamashh matcha extraordinary.