Matcha is more than a drink, it’s a centuries-old Japanese art form, cherished for its flavor, health benefits, and meditative preparation. From the shaded tea fields of Uji to the final whisk in your cup, every step is rooted in tradition, precision, and care.
Shade-Grown for Superior Flavor and Nutrition
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Farmers shield the tea plants with shade cloths for 20–30 days before harvest. This slows growth, boosting chlorophyll and L-theanine levels, resulting in a deep green color, smooth umami taste, and calming effect.
Hand-Picked and Expertly Steamed
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Only the youngest leaves are hand-harvested at their peak. They’re quickly steamed to lock in nutrients and preserve their fresh, vibrant green appearance, which is a crucial step in producing premium ceremonial-grade matcha.
Dried, De-Stemmed, and Refined
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After steaming, leaves are dried and carefully de-stemmed to create tencha, the pure base for matcha. This ensures a smooth texture and unmatched purity.
Stone-Ground to Perfection
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Tencha is slowly ground between granite stones for up to an hour per 30g. This delicate process yields an ultra-fine powder that is rich in flavor, bright in color, and free from bitterness.
The Mindful Whisking Ritual![]()
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Matcha is prepared in a chawan (tea bowl) with a bamboo chasen (whisk) using a zigzag motion to create a creamy froth. This is more than a preparation method, it’s a moment of mindfulness and connection to Japanese heritage.
Experience BENBU’s Authentic Craftsmanship
At BENBU, we source our ceremonial-grade matcha from small, heritage farms in Japan. Each tin embodies generations of expertise and the unmatched taste of true Japanese matcha. Discover our farm-to-cup tradition today.
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