Stone Milling

Stone milling refers to the traditional method of grinding dried tencha into matcha powder with a stone mill. It is a general processing term and should not be read as a description of ICHIZEN’s own production method. ICHIZEN matcha is selected and refined by Wakimoto Jokoen in Kyoto Uji, and is machine-milled into an ultra-fine, uniform powder.

Stone milling and particle size

Stone milling describes what the tea is ground with, while particle size describes how fine the powder is. A stone-milled matcha can still vary depending on the raw material, mill condition, and sifting. Likewise, a carefully controlled machine-milled powder can be smooth and easy to whisk when its particles are fine and even. The words “stone-milled” alone do not define the full quality or flavor of a matcha.

In matcha production, the term appears at the final grinding stage: tea leaves are shaded, steamed, dried, and processed into tencha before being ground into powder. It is not a cultivation term, nor does it refer to the act of whisking matcha with a chasen. The historical background of stone milling is closely connected with the history of matcha, but modern matcha can also be made with precise non-stone milling methods.

For buyers, the practical point is to look beyond the phrase “stone-milled.” Consider fineness, color, aroma, intended use, and storage condition. For usucha, smooth texture and whisking behavior matter; for lattes and sweets, mixability and flavor clarity may be more important. After opening, keep matcha away from moisture, light, heat, and strong odors.

ICHIZEN respects the traditional idea of stone milling while clearly distinguishing it from its own machine-milled production. When choosing Kyoto Uji matcha for everyday use, it is helpful to consider both the milling description and the particle size that suits how you plan to drink or prepare it.