Manufacturing process of Japanese tea
The techniques of experienced tea growers create delicious tea
How to make delicious Japanese tea
One of the characteristics of Japanese tea is that the leaves are steamed to halt fermentation. As the tea is not fermented, the amount of nutrients is close to the percentage in fresh leaves. Tea is produced all over the world, but Japanese tea is famous for its astringency and bitterness. The first process in making Japanese tea involves tea leaves picked in the fields being steamed to produce crude tea. The second process is undertaken by experienced tea growers. One important part of this process is blending. As tea leaves are also crops, leaves cultivated in different fields taste different. For example, some leaves “taste better whereas their aroma is weak.” Others have “a better aroma but have less tea color.” It is difficult to create a balanced tea using the leaves picked from a single field. It is also difficult to secure a stable harvest from one particular field due to variations in weather and temperature throughout the year. Our professional growers well understands these situations and delicately blend to bring perfect tea. According to your taste, we can supply customers across the globe with high quality tea at any time of the year at a reasonable price. Along with blending, the roasting process -which brings out the aroma – is undertaken at a temperature that is appropriate to each particular tea.
How tea is produced
Crude tea ･ Manufacturing process
STEP 01
Plucking･Conveyance
The production of Japanese tea begins April to May. The new leaves in late spring include nutrients accumulated throughout the winter. The leaves picked by hand and machine are taken to the crude tea factory while they are still fresh.
STEP 02
Steaming
Once the leaves are picked, they ferment naturally. In order to halt the fermentation, the collected tea leaves are steamed. When more steam is applied, the result is deeply-steamed tea.
STEP 03
Refrigeration
The steamed tea leaves are then cooled, removing excess water.
STEP 04
Leaf beating
Beat leaves to vaporize water.
STEP 05
Rough Rolling
The leaves are then pressed using strong pressure then dried with hot air.
STEP 06
Crumpling up leaves
Equalization of moisture by applying pressure to the leaves.
STEP 07
Middle Rolling
The Leaves are pressed once more, then dried with hot air.
STEP 08
Fine Rolling
Apply heat and pressure to the leaves to form the perfect shape.
STEP 09
Drying
The rolled leaves are then dried. The tea is referred to as crude tea at this point.
