At Rocky’s Matcha, we believe in delivering the highest quality matcha with a rich, smooth taste and vibrant green color. One key factor that plays a significant role in the quality of matcha is how the leaves are ground. While traditional stone mills and modern bead mills both process tea leaves into fine powder, their impact on the matcha's flavor, texture, and nutritional properties differs significantly.

Stone Mill: The Traditional Method

Stone mills have been used for centuries to grind matcha tea leaves into a fine powder. At Rocky’s Matcha, we deeply value this time-honored tradition. Here’s why we respect and sometimes prefer stone milling:

• Low-Heat Process: Stone milling is a slow, cool process. The millstone rotates slowly, which minimizes friction and prevents overheating. This is crucial for preserving the delicate nutrients in the tea leaves, such as chlorophyll and antioxidants, that contribute to matcha’s health benefits.

• Ultra-Fine Grind: The traditional stone mill grinds matcha into an extremely fine powder, ensuring a smooth, non-grainy texture when whisked into water. The result is a creamy, frothy matcha that’s as pleasing to drink as it is nutritious.

• Artisanal Quality: The gentle nature of stone grinding reflects the craftsmanship that goes into producing matcha. It honors the heritage of tea making, allowing us to deliver a product that reflects our commitment to authenticity and quality.

Bead Mill: The Modern Efficiency

Bead mills are a more recent innovation in matcha production. They use small, ceramic beads to grind the tea leaves. While this method offers speed and efficiency, there are key differences to consider:

• Faster Processing: Bead mills can produce large quantities of matcha at a faster rate. This efficiency might be ideal for mass production, but it can also compromise quality.

• Heat Generation: The rapid movement in bead mills creates more friction, which leads to heat buildup. This can negatively affect the matcha’s natural properties, diminishing its vibrant color and altering its rich taste profile.

• Grainier Texture: Compared to stone milling, bead milling tends to produce a slightly coarser powder. While still suitable for many matcha lovers, this can result in a less creamy texture when mixed into drinks.