selection.
matcha, by yume.
ceremonial matcha.
derived from first-harvest tencha,
shade-grown prior to picking
to regulate leaf development
and compositional density.
selected from the uppermost leaves,
processed without oxidation
before gradual reduction
using traditional stone mills.
rendered in entirety,
without the introduction
of additives
or post-processing agents.
culinary matcha.
derived from later-harvest green tea leaves,
cultivated under open light
to develop structure, strength
and tonal depth.
selected for functional intensity,
processed without oxidation
before controlled reduction
to a fine, adaptable powder.
calibrated for integration;
milk, heat, and pastry.
hōjicha.
derived from tencha following harvest,
the leaves undergo controlled roasting
to alter internal composition prior
to reduction.
once heat-treated,
they are gradually stone-milled
in entirety
using traditional methods.
rendered without the addition
of external agents
or post-processing interventions.
