Meat of the Leaves
Aracha arrives to the 2nd refining facility operated by AIYA. A variety of Aracha arrives from an abundant source of farmers, many of whom have been with AIYA for generations. Next the Aracha will be sorted to its respective categories by AIYA's tea sommeliers through the evaluation of color, taste, and texture. The final tea is blended from various sources by the tea sommeliers for consistent grades throughout the year. After the formulation is complete, fully automated procedure separates out all the stems, veins, and unwanted particles until the purest flesh of the tea leaves remain which is then cut to smaller pieces. At this point, the cut tea is called "Tencha" tea, which is specifically designed to be ground into Matcha.