How to Understand the Relationship Between Stone Mills and Modern Mills
(Integrated & Updated Version)**
In today’s matcha production, there are two main milling methods:
1. Traditional stone mills, and
2. Modern machine mills such as bead mills, ball mills, and jet mills.
Stone milling is a long-standing method deeply connected to Japanese tea ceremony culture, and even today many brands use it as a symbol of high-end matcha.
Meanwhile, modern low-temperature machine mills have evolved significantly.
Under the right conditions, many producers report that these machines can achieve powder fineness comparable to stone-milled matcha.
However, it is not possible to generalize that one method is “inherently superior.”
Actual quality depends greatly on factors such as:
The quality of the tencha used (first flush, shading duration, region)
Milling conditions (temperature control, milling speed, particle-size management)
Rather than thinking in simple terms like
“stone mill = authentic / machine = inferior,”
each method carries different roles and different types of value.
Understanding this balance is becoming essential when evaluating matcha today.
Why Machine Mills Are Essential for Today’s Global and Wholesale Demand
—The Idea of Role Division Between Stone Mills and Machine Mills—**
Another important reality is the scale of global demand.
In the U.S., Europe, and the Middle East,
demand for ceremonial-grade matcha continues to rise, and businesses now require
stable monthly supply ranging from hundreds of kilograms to several tons.
However, stone milling faces unavoidable limitations:
Only about 40 g per hour per mill
Heat buildup makes long continuous operation difficult