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Growing and processing of Gyokuro and Sencha

From growing to production of leaf teas

Preliminary processing facility

1.The tea bushes that produce Gyokuro are treated and covered exactly in the same manner as those that produce the Tencha that eventually becomes the powdered Matcha. They are covered with reed screens, straw or plastic fibers to shut out the sunlight more than 90%. As a result, young leaves get bright green in colour and grow very soft in the light that is let in by the cover. The first flush tea leaves of Gyokuro are only picked by hand one by one. Sencha bushes, on the other hand, are not covered, but are grown directly in the sun. Most of them are cut with a special handheld machine. The way of growing these two kinds of tea makes a big and distinct difference. However, the processing of the leaves is similar.
2.Shortly after being cut, the fresh tea leaves are brought to the tea processing facility.
3.The leaves are steamed very strongly to stop fermentation.
4.The steamed leaves of both Gyokuro and Sencha, are then rolled thoroughly many times while being dried.
5.The rolled leaves are then sealed up immediately and stored at low temperature.



From processing to final products

Finishing facility From processing to final products

1.The raw dried rolled tea leaves, which have been kept refrigerated, are put in a finisher.
2.The leaves are sorted into Shiagecha, Mecha, Kukicha or Konacha etc. Shiagecha and Mecha are sorted by colour.
3.Four different parts of the leaves are dried by heat.
4.The leaf material is examined for appearance, flavour, aroma and colour, and then considered for well-balanced blends.
5.Suitable leaves are blended to maintain consistency in named teas and the final product is packaged.
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