Remy visits Hagimura Seicha in Mie Prefecture to explore how Japanese green tea transforms from fresh leaves into matcha. Guided by Hagimura-san inside the factory, she learns about tencha, the shading process, and why traditional stone milling creates superior flavor, aroma, and color. With each mill producing only around 40g of matcha per hour, the craft is slow, careful, and deeply rooted in tradition. Remy then tastes freshly prepared usucha in the tea room — rich, umami-forward, and beautifully smooth. A story of patience, technique, and true matcha excellence.
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