Lake Missoula Tea Company Visits Japan
In the late summer of 2025, three of us from Lake Missoula Tea Company (LMTC) embarked on a journey to Japan to visit our long-time tea supplier and strengthen our partnership. For over eleven years, LMTC has sourced premium Japanese teas from this family. This trip marked a new chapter in our ongoing relationship with the farmers and artisans who craft the teas we love.
A Longstanding Partnership
Our relationship with our Japanese supplier began more than a decade ago. Over the years, we’ve shared knowledge, tea, and friendship. About five years ago, a representative from the company visited us in Missoula to teach our team about matcha—how to prepare it properly, and how to honor its delicate flavors and traditions. Later, one of our founders visited their factory in Shizuoka Prefecture while in Japan for the Rugby World Cup.
This time, it was our turn to visit again—to learn, connect, and express our gratitude in person.
First Stop: Shizuoka City
Our trip began in Shizuoka City, a beautiful oceanside community known for its lush green tea fields. Though it’s not a major international tourist destination, Shizuoka welcomed us with warm hospitality and some of the most delicious sushi we ever tasted.
We met our translator, Tomo, at the Kanaya Train Station. Tomo, the only English-speaking employee at our supplier’s company, guided us through our visit. The company operates two factories: one dedicated entirely to matcha production, and another that processes other varieties of Japanese tea.
Inside the Matcha Factory
Before entering the matcha factory, we were reminded of Japan’s deep respect for cleanliness and ritual. We removed our shoes and slipped into indoor footwear, then changed into white robes and hairnets. After thoroughly washing our hands and scrubbing under our nails, we stepped into a small chamber that misted us with disinfectant before we could enter the production area.
Each room in the factory was separated by automatic doors to maintain cleanliness and temperature control—an impressive system designed to protect the purity of the tea.
The Art of Matcha
We were fascinated to see the process of matcha production up close. It begins long before the tea reaches the factory—with shading the tea plants for 20 to 50 days. This shading increases chlorophyll levels, giving the leaves their vibrant green color while enhancing their umami flavor and L-theanine content.
Once harvested, the leaves are steamed, cooled, and dried before being de-stemmed to produce Tencha, the leaf form of matcha before grinding. The Tencha is then stored in refrigerated conditions for several months—or even years—to allow its flavors to mature.
When ready, the Tencha goes through a final round of steaming and drying, followed by the grinding process. Traditionally, matcha is ground using stone mills, which rotate slowly to prevent heat from damaging the delicate tea. Our supplier adopted a modern approach, using a drum-rolling machine with ceramic and steel bearings that replicate this gentle process while improving efficiency.
Even so, producing matcha is still a slow art—it takes a full day to grind just 24 kilograms of matcha! LMTC often orders multiple 24 kg batches at a time, a testament to how much care and precision goes into every order.
A Journey of Learning and Appreciation
Our trip to Japan was more than a business visit—it was a journey of understanding, connection, and appreciation. Seeing the process firsthand deepened our respect for the people and traditions behind Japanese tea.
At Lake Missoula Tea Company, our mission is to connect directly with the farms and producers we work with. Visiting Japan reaffirmed the importance of those relationships and reminded us that every cup of tea carries a story—from the shaded tea fields of Shizuoka to your teacup in Missoula and across the USA.