Japanese Tea Process
- Published 2010.7.13
Process
Most Japanese tea is unfermented. Through various methods such as steaming and boiling the tea leaves after picking them, the enzyme reaction responsible for oxidation can be stopped. The time spent on this determines the aroma and colour that the tea aquires.
The process tea goes through from harvest to distribution
- Harvested- Leaves either handpicked or machine picked
- Steamed- Freshly picked leaves are steamed with strong water vapour.
- Refrigerated- To remove any moisture from the leaf’s surface.
- Rubbed coarsely- Accompanied with strong heat to dry out leaves.
- Twisted- With increased strength, homogenizing remaining moisture. No heat added.
- Rubbed- Again accompanied with strong heat to further dry out leaves.
- Rubbed- Applied with greater pressure and heat.
- Dried- To remove more moisture.
- Sorted- Leaf shape and size made similar by using a sieve and/or physically cutting.
- Dried- To bring out the aroma and flavour.
- Packed- The completed tea leaves packed through calculation.
