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. Whole-leaf tencha goes in, fine ceremonial powder comes out, about fifty minutes per thirty gram tin. The film below is how it looks.
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Stone-mill film
47 seconds · capture scheduled
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 →