To grow the leaves that will later become Matcha, layer of shape are added to the fields a month before cultivation, eventually blocking 90% of the sunlight.
AIYA holds 1300 units of granite stone grinders, which are maintained by in-house skilled artisans. The grinding process is conducted in a clean room.
After cultivation, the stems, veins, and unwanted particles are removed, leaving only the purest flesh of the leaves. The leaves are now called Tencha.