JAPANESE
GREEN
TEA
ABOUT JAPANESE TEA
Processing Unrefined Tea

  • Steam

    The fresh tea leaves are steamed to prevent oxidation.Typical Sencha is steamed for 30-40 seconds. Deep steam teas are steamed for 60-120 seconds.


  • kneading

    Hot air is blown over the leaves as they are kneaded, which dries them out.


  • Twist kneading

    Pressure is applied as the leaves are kneaded. The moisture level of the leaves is brought to a uniform level.


  • Mid Rolling

    The leaves are kneaded as they are dried, and rolled up thin.


  • Final Rolling

    The leaves are dried out and formed into shape.


  • Drying

    Hot air is applied to finish drying out the leaves. The moisture level of the leaves is reduced to 5%.