Ritual · Chapter 02
The stone-mill.
Two of our six grades — Ritual 003 and Ritual 003 Champion — are milled in-bar the day you drink them. Thirty grams per tin. Six cups an hour. Five hundred turns of stone for the first cup. The film below is how it looks.
Why fifty minutes.
Ceremonial matcha requires a grind between 10 and 20 microns — fine enough to suspend in water without sinking. Faster grinders produce heat. Heat oxidises the leaf and burns out the umami. Stone, patience, and a cool room are what you trade for the taste.
The other four grades — Rikyu, Wakaba, Hikari, Muyu — are milled at source in Uji and sealed at origin. Ritual 003 is the grade we open the leaf and mill for you on the day.
The trade-off
Sealed at origin · or milled in front of you.
Four grades travel sealed from Uji — they keep their profile for months unopened. Two grades are opened and milled on-site, which is the shortest possible distance between leaf and bowl. Both are honest. Pick the one that fits the drink you're having.
Watch it happen on a stool.
Reserve 5 minutes →Read the next chapter.
Brewing at home →