In 2018, after visiting several Japanese matcha mill producers, we purchased our first grinder. The objective was to micro-mill hojicha and a variety of tisanes (like dok anchan, for our Blue Matcha).
After playing with the machine and falling in love with freshly milled matcha, we decided to splurge on a second machine, located at our tea bar, to offer other matcha geeks some of the freshest tea possible. We select a rotating assortment of tencha from some of our favourite growers (preserved frozen, in airtight containers). Geoff and Baily micro-mill small batches every week or two, experimenting with different grinding variables, to offer a delicious tea for every day enjoyment.
