JAPANESE
GREEN
TEA
ABOUT JAPANESE TEA
Stages of Refined Tea

  • Drying

    In order to make things more workable, the tea is roasted to dry out the leaves.


  • Sorting

    The leaves are separated by size. Large leaves are cut and separated into powders and stems.


  • Separating

    The smaller leaves and stems are then sorted.


  • Roasting

    Shincha and high grade teas are roasted at low temperatures to preserve their fresh aroma, while mid-grade teas and Bancha are roasted at high temperatures to draw out their aromas. The moisture level of the leaves is brought to 3%.


  • Blending

    Various types of tea leaves are mixed together to refine flavor and fragrance.