The art of Matcha mill

Now I'm going to explain about the Matcha mill. The weight of stone is approximately 10kg. Currently tea artisans are using 25kg. They scroll the mill on the way of anti clock (right to left). The bottom of upper stone (can't be seen in this photo. There two parts of stone on the flat stone plate) has so many edges. There’s 8thypes of edge lines to mince the leaf. The surface of lower stone also has such shapes. There’s a hole at the top and center of upper stone to pour leafs. Then scroll. The both of stone’s edge are flat. This flat place plays the role to mince leafs to 4microns. Finally the green tea power will come out the mill, then fall down to the plate. There’s rule to scroll; one cycle per second.
If you see the stones very carefully, the canter of upper is little bit getting dip: 0.5degrees down to the edge. Thanks to this dip, leafs can move out the stones. You know if you keep scrolling one hour (60 times * 60 minutes =3600 scrolls), then only produce 40g of Match. This is very hard to mass product.

After mincing leafs, Matcha is still alive. The green tea powder has its own expired day. If you drink Matcha which is over their expired day, the color and taste are not perfect. This is big depression for tea artisans. One of my acquaintances, He is a tea artisan in Kyoto. He wants to introduce real Japanese green tea to the world. Japanese Green tea has been already very famous in the world. However there are more things to introduce to the world.