Tea Finishing

Tea finishing refers to the group of processes—such as sorting, drying, firing, and blending—that refine aracha or tencha into a more consistent, usable tea product. In matcha production, it is an important stage after the leaves have been steamed and dried into tencha, and before the tea is prepared for milling.

What tea finishing does

Sorting removes or separates stems, veins, fine particles, and uneven leaf pieces according to the intended use. Drying adjusts remaining moisture, helping the tea keep more steadily in storage. Firing applies heat to shape the aroma; depending on how it is done, it can affect notes such as freshness, roastiness, and aftertaste.

A nearby term is “tea manufacturing,” which often refers to the broader process after harvest, including steaming and drying the leaves. Milling is a separate step: it turns tencha into matcha powder. “Stone-milled” is a general name for one milling method and should not be assumed for every matcha.

Blending, or gogumi, is one part of finishing in which multiple teas may be combined to balance flavor, aroma, color, and texture. Finishing is not meant to erase the character created in cultivation; it is a way to make the final cup more coherent and stable.

Tea finishing happens after the leaves enter the processing stage, not during shading or harvesting in the field. Although drinkers do not see the step directly, it can influence how the aroma opens with hot water, how the texture feels when whisked, and how the tea behaves in lattes or cooking.

ICHIZEN matcha is selected and refined by Wakimoto Jokoen from Kyoto Uji tea, then machine-milled into an ultra-fine, uniform powder. For the wider production flow, see how matcha is made. After purchase, keep matcha sealed and away from light, moisture, and strong odors to better preserve the aroma and flavor shaped during finishing.