Since these are the raw tea leaves used to make matcha, after steaming the leaves are left open and dried so that they are easier to crush.
The tea is made using the same Ohishita cultivation method as Gyokuro, where the leaves are shaded and processed to preserve their aroma and vibrant green color.
The time varies depending on the hardness of the tea leaves.
Freshly picked tea leaves are steamed. This not only stops the action of the enzymes in the leaves, but also removes the green smell and brings out the aroma.
[Approximate moisture content at the end of the process] 380-450%
[Tea leaf temperature] 100℃
Inside this steamer, a cylindrical wire mesh and a shaft with protrusions at its center both rotate. The tea leaves are bounced around the cylinder by the protrusions of the shaft, and are evenly exposed to steam, causing them to steam.
The tea leaves are cooled using a tea-spreading machine, which is unique to tencha tea production. This removes the steam dew that is on the tea leaves.
The tea scattering machine has 3-5 blowers and the same number of kaya, and the steamed tea leaves are blown up into the kaya, which is 5-6m high. The machine is installed between the steamer and the tencha furnace, and the tea leaves pass through all the kaya before entering the tencha furnace, making sure that they do not overlap.
A conveyor carrying the tea leaves goes back and forth inside the tencha furnace, and hot air and radiant heat remove moisture from the core of the tea leaves.
[Tencha furnace lower stage] Time: 2 minutes 30 seconds to 2 minutes 50 seconds Temperature: 170℃ to 190℃
[Upper stage of Tencha furnace] Time: 10 minutes Temperature: 100℃
[Middle shelf of Tencha furnace] Time: 20 minutes Temperature: 50℃-60℃
The tencha furnace is covered with heat-resistant bricks, and is heated by radiant heat from the bricks and from the cast iron heated by a burner from below. A conveyor moves the tea leaves through the furnace, from the bottom to the top to the middle.
Since the stems are more difficult to dry than the leaves, they are separated and dried separately.
This machine separates leaves and stems by utilizing the difference in length and weight between the leaves and stems. It is also called a stem separator or vine cutter.
Because the leaves and stems have different moisture contents, they are dried in separate dryers to reduce the moisture content to around 5%, which is a level that can be preserved.
The tea leaves and stems are moved through the dryer on a conveyor, removing moisture.
Why knead and dry?
① To bring out the best flavor (so that the tea can be brewed multiple times)
② Dry the leaves and stems evenly (to eliminate variation in taste)
3) Improve shelf life
Moisture content at the end of the process: A unique way of expressing the amount of moisture contained in the tea leaves
The time varies depending on the hardness of the tea leaves.
The three purposes of steaming freshly picked tea leaves are to stop the action of the enzymes contained in the leaves, to remove the green smell, and to increase flexibility so that they are easier to roll.
[Moisture content at the end of the process is approximately 350%]
[Tea leaf temperature 100℃]
Inside this steamer, a cylindrical wire mesh and a shaft with protrusions at its center both rotate. The tea leaves are bounced around the cylinder by the protrusions of the shaft, and are evenly exposed to steam, causing them to steam.
Steaming: The picked new leaves are spread out in a steamer and steamed evenly with plenty of steam. The steamed leaves are then fanned with a paper fan to remove the dew while cooling them.
By beating and agitating the steamed tea leaves and drying them with hot air, while simultaneously applying pressure to the leaves, the moisture inside the leaves is kneaded to the surface, allowing them to be dried evenly and efficiently.
[Moisture content at the end of the process: 100%]
[Tea leaf temperature: about 36℃]
The inside of the rolling machine is lined with bamboo called "daku", and the metal "rollers" that hold the tea leaves between the daku and the rotating shaft are attached to roll the leaves. The large fork-shaped "leaf scoop" attached to the other side rolls the tea leaves up in the hot air.
Cutting the tea leaves (removing dew, drying the leaves)...Raise the leaves without rubbing them against the charcoal surface, and shake them off from a height of 30-40cm. Do this quickly and evenly so that the leaves do not overlap. (About XNUMX minutes)
Rolling (rotation) - Using the entire surface of the charcoal, roll lightly at first, and gradually increase the force as it dries. For the last 20 minutes or so, knead with extra force. (About XNUMX hour and XNUMX minutes)
The tea leaves are rolled without applying heat. The stems and leaf stalks are difficult to dry, so by applying high pressure, the moisture is extracted and the moisture is distributed evenly throughout the tea leaves.
[Moisture content at the end of the process: 100%]
[The temperature of the tea leaves was not measured as this is a process that does not involve the application of heat]
The rolling machine has a stainless steel platform called the "rolling plate" with a radially wavy protrusion called a "hill," on which a cone-shaped weight rotates to roll the tea leaves.
Breaking the balls... Quickly move your hands back and forth to break up the lumps that formed during the Yokomaki process. (About 5 minutes)
Mid-rise: Once the tea leaves are lifted, they are cooled and the moisture is evenly distributed. During this time, any small clumps of tea leaves are also carefully loosened. (About 10 minutes)
The tea leaves are dried by being exposed to hot air and gently kneaded. The moisture is then removed evenly and the leaves are twisted to make them thinner.
[Moisture content at end of process: 35%]
[Tea leaf temperature: about 36℃]
Hot air enters the rotating drum of the central rolling machine, and the tea leaves are rolled against a bamboo "daku" attached to the inside by a metal "kneading hand" attached to the central shaft as it rotates.
Tea Arrangement (Middle Rolling, Rolling) - Rolling is done alternately between "Molding" and "One-handed Rolling", but the one-handed rolling should be done with plenty of force, and one step should be done more than seven times. Care should be taken to align the direction of the tea leaves that have become long and thin like a paper string. (About 7 minutes)
The tea leaves are dried by applying pressure and hot air to them, and then rolling them to shape them into needles.
[Moisture content at end of process: 13%]
[Tea leaf temperature: about 36℃]
A "daku" is attached to the bottom of the center of the main body, and a "kneading plate" that moves back and forth on it kneads the tea leaves. There are also grooves on both sides of the "daku" that transfer heat to the tea leaves, and tea leaves that fall into these grooves are returned to the "daku" by the "reciprocating broom" and "rotating broom" and are kneaded continuously.
Denguri (aisei): This is the process to improve the shape and flavor of the leaves while preventing them from steaming and drying out. Gently lift the tea leaves with both hands and knead them alternately from left to right. Knead lightly at first, as if giving the tea a round shape, and increase the pressure as it dries. (About 20 minutes)
Board kneading (finishing kneading): This is the final finishing process that can only be seen in the Uji method. The tea is kneaded using a board to make it round and thin, and to improve its color, luster, and aroma. (About 50 minutes)
After the tea leaves have been rolled, they are placed in a dryer to reduce the moisture still in them. Drying is the final step in tea processing to reduce the moisture content to an appropriate level for storage.
[Moisture content at end of process: 5%]
[Tea leaf temperature: about 36℃]
There is no kneading process here, and the moisture is slowly reduced using hot air.
Drying: After finishing (at about 60°C), spread thinly onto charcoal, turning occasionally to dry.
Why knead and dry?
① To bring out the best flavor (so that the tea can be brewed multiple times)
② Dry the leaves and stems evenly (to eliminate variation in taste)
3) Improve shelf life
Moisture content at the end of the process: A unique way of expressing the amount of moisture contained in the tea leaves
The time varies depending on the hardness of the tea leaves.
The three purposes of steaming freshly picked tea leaves are to stop the action of the enzymes contained in the leaves, to remove the green smell and bring out the aroma, and to increase flexibility so that the leaves are easier to roll.
[Moisture content at the end of the process: 380-400%]
[Tea leaf temperature 100℃]
Inside this steamer, a cylindrical wire mesh and a shaft with protrusions at its center both rotate. The tea leaves are bounced around the cylinder by the protrusions of the shaft, and are evenly exposed to steam, causing them to steam.
Steaming: The picked new leaves are spread out in a steamer and steamed evenly with plenty of steam. The steamed leaves are then fanned with a paper fan to remove the dew while cooling them.
By beating and agitating the steamed tea leaves and drying them with hot air, while simultaneously applying pressure to the leaves, the moisture inside the leaves is kneaded to the surface, allowing them to be dried evenly and efficiently.
[Moisture content at the end of the process: 100%]
[Tea leaf temperature: about 36℃]
The inside of the rolling machine is lined with bamboo called "daku", and the metal "rollers" that hold the tea leaves between the daku and the rotating shaft are attached to roll the leaves. The large fork-shaped "leaf scoop" attached to the other side rolls the tea leaves up in the hot air.
Cutting the tea leaves (removing dew, drying the leaves)...Raise the leaves without rubbing them against the charcoal surface, and shake them off from a height of 30-40cm. Do this quickly and evenly so that the leaves do not overlap. (About XNUMX minutes)
Rolling (rotation) - Using the entire surface of the charcoal, roll lightly at first, and gradually increase the force as it dries. For the last 20 minutes or so, knead with extra force. (About XNUMX hour and XNUMX minutes)
The tea leaves are rolled without applying heat. The stems and leaf stalks are difficult to dry, so by applying high pressure, the moisture is extracted and the moisture is distributed evenly throughout the tea leaves.
[Moisture content at the end of the process: 100%]
[The temperature of the tea leaves was not measured as this is a process that does not involve the application of heat]
The rolling machine has a stainless steel platform called the "rolling plate" with a radially wavy protrusion called a "hill," on which a cone-shaped weight rotates to roll the tea leaves.
Breaking the balls... Quickly move your hands back and forth to break up the lumps that formed during the Yokomaki process. (About 5 minutes)
Mid-rise: Once the tea leaves are lifted, they are cooled and the moisture is evenly distributed. During this time, any small clumps of tea leaves are also carefully loosened. (About 10 minutes)
The tea leaves are dried by being exposed to hot air and gently kneaded. The moisture is then removed evenly and the leaves are twisted to make them thinner.
[Moisture content at end of process: 35%]
[Tea leaf temperature: about 36℃]
Hot air enters the rotating drum of the central rolling machine, and the tea leaves are rolled against a bamboo "daku" attached to the inside by a metal "kneading hand" attached to the central shaft as it rotates.
Tea Arrangement (Middle Rolling, Rolling) - Rolling is done alternately between "Molding" and "One-handed Rolling", but the one-handed rolling should be done with plenty of force, and one step should be done more than seven times. Care should be taken to align the direction of the tea leaves that have become long and thin like a paper string. (About 7 minutes)
The tea leaves are dried by applying pressure and hot air to them, and then kneading them to give them a stretchy shape.
[Moisture content at end of process: 13%]
[Tea leaf temperature: about 36℃]
A "daku" is attached to the bottom of the center of the main body, and a "kneading plate" that moves back and forth on it kneads the tea leaves. There are also grooves on both sides of the "daku" that transfer heat to the tea leaves, and tea leaves that fall into these grooves are returned to the "daku" by the "reciprocating broom" and "rotating broom" and are kneaded continuously.
Denguri (aisei): This is the process to improve the shape and flavor of the leaves while preventing them from steaming and drying out. Gently lift the tea leaves with both hands and knead them alternately from left to right. Knead lightly at first, as if giving the tea a round shape, and increase the pressure as it dries. (About 20 minutes)
Board kneading (finishing kneading): This is the final finishing process that can only be seen in the Uji method. The tea is kneaded using a board to make it round and thin, and to improve its color, luster, and aroma. (About 50 minutes)
After the tea leaves have been rolled, they are placed in a dryer to reduce the moisture still in them. Drying is the final step in tea processing to reduce the moisture content to an appropriate level for storage.
[Moisture content at end of process: 5%]
[Tea leaf temperature: about 36℃]
There is no kneading process here, and the moisture is slowly reduced using hot air.
Drying: After finishing (at about 60°C), spread thinly onto charcoal, turning occasionally to dry.