How much difference do different matcha grinding methods make?

Using the same raw tea, the resulting matcha can vary drastically in appearance and flavor. Many attribute the difference solely to the quality of the tea leaves, overlooking the crucial step of grinding. Different grinding mechanisms yield entirely distinct textures and qualities.

Common grinding methods on the market

Currently, there are several methods for producing matcha powder on the market:

1.High speed airflow matcha grinding machine

The most common method is to crush tea leaves by high-speed rotation. Fast speed, large output, and low cost. The disadvantage is that high-speed operation can generate high temperatures, which can easily damage the aromatic substances and chlorophyll in tea leaves, resulting in a yellowish color of the resulting powder and a significant loss of aroma. The fineness is generally between 300-800 mesh.

2.Low temperature ball mill

Ceramic ball friction grinding, stable temperature control, uniform and fine powder quality balance production capacity and finished product quality, is a mature mainstream solution for industrial mass production.

3.Traditional stone mill

Originating from the inheritance of ancient methods, it is also the core craftsmanship of high-end matcha in Japan that has been used to this day. Low speed and low-temperature grinding to maximize the freshness and emerald green color of tea leaves. But the shortcomings are very obvious: the production efficiency is extremely low; Strict requirements for raw materials, tea grinding needs to be processed to an extremely fine state in advance; The texture of grinding discs is prone to wear and tear, and there are still generations of craftsmen in Japan who specialize in carving and repairing grinding disc patterns, resulting in high procurement and maintenance costs.

The advantages of different grinding methods

Continuous low-temperature ball milling production line: capable of producing 2 tons per day, with a dual water circulation system for continuous temperature control, avoiding high-temperature loss of flavor, and stably undertaking large-scale commercial raw material production

Single low-temperature ball mill: With a daily production capacity of 1 ton and a constant temperature of 5 ℃ in the workshop, the ceramic ball ratio and drum speed are optimized. The finished product has a vibrant green color and higher flavor retention.

Low temperature stone grinder: With a daily production capacity of only 50kg and a constant temperature of 5 ℃ for low-speed grinding, the fineness can reach 1260 mesh (about 1.9 microns), far exceeding the conventional industrial matcha standard of 600-1000 mesh in the market.

Differences in Grinding Methods of Different Matcha

Taking ball milling and stone milling as examples, the same tea leaves produce different products. The process of ball milling involves “crushing” ceramic balls by high-speed impact on the tea leaves, breaking the cell walls. The process of stone grinding is to “crush” the stone slowly, and the cell wall is gradually crushed open.

Rolling is gentler, and the contents inside the tea leaves are released more completely and naturally. So the powder ground by stone grinding has a richer aroma layer and a more mellow and rich taste. But there is also a significant difference between stone mills.

Our stone mill uses black gold stone mill, which has extremely high hardness, with a Mohs hardness of 6-7, much higher than ordinary sandstone. It is not easy to wear out and does not fall off after long-term grinding. Moreover, it has a high density and dense structure, and there will be no stone powder falling off and mixing into the tea powder during the grinding process. The most important thing is its low thermal conductivity – when the stone mill operates at low speed, the heat generated by friction is not easily transmitted to the tea leaves. In addition, we maintain a temperature control of 5 ℃ throughout the process, truly achieving low-temperature slow grinding. This is too important for matcha. As the temperature rises, chlorophyll and aromatic substances begin to dissipate, and the color and aroma cannot be preserved.

If you want to know the difference behind a good matcha, grinding it may be more important than you imagine