Tea cultivation is a complex task. Japan has produced tea for hundreds of years and has become very good at it. The farmers use their expertise to entice the best out of the land, whether on the plains or in mountainous areas. Discover some of the secrets used to grow Japanese Green Tea and how much care and attention goes into the raw ingredient.
At this point in the tea-making process, the plant has been selected, planted, grown and cared for. The tea has been harvested, and it sits ready for processing.
It is time to take the raw material and process it through steaming, drying, cutting, perhaps grinding, perhaps pan-firing, all to produce the liquor we enjoy.
We now move on to the production steps in the final processing stage of the tea. In this section the steps that the most well-known teas go through. We cover the steaming process, drying, and rolling of popular teas like Sencha, Gyokuro and Matcha amongst others.
Find out what makes the tea you like just the way you like it!
Black and other tea types are being made in Japan in addition to the green teas we are familiar with. Wakocha is a black tea that is seeing renewed interest in Japan, and there are also oolong teas - oolongcha in Japan that are adding to the offerings of the tea farmers of Japan.
Here we go through the tea production steps for these less well-known teas.
