In order to make things more workable, the tea is roasted to dry out the leaves.
The leaves are separated by size. Large leaves are cut and separated into powders and stems.
The smaller leaves and stems are then sorted.
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%.
Various types of tea leaves are mixed together to refine flavor and fragrance.