Production methods
Japanese green teas are
produced with a very sensitive method: almost all teas are treated with hot
steam. Thus most of the components of the sheet remain. Japan produces two
kinds of tea leaves: the teas that grow in the shade and teas that do not grow
in the shade.
- The fresh tea leaves are harvested and immediately taken to the factory grower’s tea (tea factory).
- In this plant, the leaves are subjected to steam treatment, which stops the fermentation and maintains the green leaf fresh and juicy.
- Then tea leaves are rolled several times in succession and dried. In this production process, the tea gets its characteristic shape.
- The tea is almost finished. This product is called "Aracha".
- The tea is delivered Aracha. Then the tea is categorized and unwanted thick parts (large leaves, stems, etc.) are removed.
- Once classified leaves are mixed with other items and tea finished product is obtained.
Mixing Process
The quality of tea is
tasted by the tea taster, who determines the quality, prices and methods of
use. All teas go through your nose, hands and palate. Only the teas that have
obtained approval included in the production.
Each tea grower
produces teas different quality, as each and every field of tea daily
production has its own distinctive flavor. The ability of tea taster is to
create, from these thousands of individual elements within, a variety of
complete and perfect through what is called "blending" or
"blended".
However, before the
mixing process ended, all items have to pass strict analysis according to standards
in the company own laboratory. Only after overcoming this quality control, the
tea tester begins to "make tea".
