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Production of Japanese Tea

After being plucked, tea leaves should be treated immediately otherwise its nature starts to change quickly. Here are the procedures of Japanese tea. They used to produce by experts’ hand, but nowadays the very refined machine which translated the hand movement is used mainly.

Sencha

Steam, cooling down, rough massage in hot wind, massage without hot wind,  massage in hot wind again, steaming for shaping, drying, sorting, final drying

Gyokuro

the same procedure of Sencha, but Gyokuro tea leaves are soft and contain more water , so they shoul be treated very carefully.

Tencha (for Matcha)

Steam, cooling  down, drying , sorting, final drying