Why Stone Milling Matters for Matcha Quality
Matcha is often described as “stone-milled,” but why does this traditional method still matter? The answer lies in heat, particle size, and aroma preservation. In this article, we explain what stone milling is, how it differs from modern grinding methods, and why it remains essential for producing high-quality matcha.
If you are new to matcha, start with What Is Matcha?, or learn about the raw material in What Is Tencha?.
What is stone milling?
Stone milling is a traditional method of grinding dried tencha leaves into matcha using two circular granite stones. The top stone rotates slowly, crushing the leaves between the stones rather than cutting them.
This process is extremely slow—often producing only a small amount of matcha per hour—but the low speed is intentional.
Why heat control matters
One of the biggest challenges in producing matcha is heat generation. Excessive heat can damage delicate aromatic compounds and alter flavor.
Stone milling minimizes frictional heat by operating at low speed. This helps preserve the fresh, green aroma and subtle sweetness associated with high-quality matcha.
Particle size and mouthfeel
Stone milling produces an exceptionally fine and relatively uniform particle size. This fineness affects how matcha behaves in water and how it feels on the palate.
- Smoother mouthfeel
- Better suspension in water
- Less gritty texture
Because matcha is consumed as powdered leaf, mouthfeel is not a minor detail—it is a core quality factor.
Stone milling vs. modern grinding methods
Modern milling techniques can produce powder much faster than stone mills. However, speed often comes with trade-offs.
| Aspect | Stone milling | High-speed grinding |
|---|---|---|
| Speed | Very slow | Fast |
| Heat generation | Low | High |
| Aroma preservation | High | Variable |
| Typical use | Premium matcha | High-volume or culinary use |
This does not mean modern methods are “bad,” but they are often chosen for efficiency rather than maximum sensory quality.
Why stone milling is still used today
Despite technological advances, stone milling remains the preferred method for premium matcha because it balances precision with gentleness.
-
Flavor and aroma preservation
Low heat helps maintain delicate compounds. -
Superior mouthfeel
Fine particles create a smooth, creamy texture. -
Consistency with tradition
Stone milling aligns with the historical preparation of matcha.
In short, stone milling is not about nostalgia—it is about quality control.
Next articles
• How Matcha Is Made: From Field to Bowl
• First Flush vs. Second Flush: How Harvest Timing Changes Matcha