Why is matcha traditionally ground using slow stone mills instead of modern machines? If technology can grind faster, why keep such an old method?Matcha is ground with stone mills because slow grinding preserves flavor, prevents heat damage, and creates an ultra-fine powder that delivers smooth texture and balanced taste. This article explains why speed is not an advantage when it comes to making matcha. Matcha is a powdered green tea designed for whole-leaf consumption, and the grinding method directly affects its texture, aroma, and taste. Stone Mills Produce Extremely Fine Powder One of the most important reasons for using stone ...
