Productivity of Traditional vs. Modern Methods of processing

Productivity of Traditional vs. Modern Methods of processing

Subcategories

Around June 2: (Tencha / Matcha Processing)

  • Tea sprouts before processing. They are gathered into a big hole.

  • Tea sprouts just after hand-picked.

  • Steaming process.

  • Almost all the steps are automated, and carefully controlled.

  • Blown upward by a blast of air, the tea leaves soar upward about 6m (19.68ft) and are quickly cooled.

  • Tea leaves dry in a three or four level fire pit, heated from underneath by a burner.

  • Inside the processing room. The room is always kept clean.

  • Tea leaves emerging from the fire pit.

  • Thicker sections of the tea leaf such as stems and veins may not be completely dry, and are dried again in the fire pit.

  • It is very hot in the factory because fire is always used during processing.

  • Before Tencha is ground into Matcha powder Tea leaves are packed into the big bags.

  • The factory is so long enough to install the fire pit.

Fresh tea leaves are processed just after harvest. At the most, they should be processed within 24 hours after harvest. Tencha (Matcha) processing includes 1) Steaming, 2) Cooling down, 3) Drying, and 4) Cutting / Sorting. Matcha tea leaves before ground into powder are called Tencha.

1) Steaming:
Fresh tea leaves just after harvest are steamed for 30 to 40 seconds. The steaming process stops oxidation (fermentation). Steaming temperature and steaming time should be adjusted by the condition of the tea leaves. The steaming process is one of the most important steps and determines the quality of the finished tea.

2) Cooling down:
Steamed tea leaves are quickly cooled by a strong blast of air. This fast cooling process extracts the aroma and bright color of tea leaves. Blown upward by the blast of air, the tea leaves soar upward about 6m (19.68ft).

3) Drying:
During this step, the tea leaves are dried in a fire pit. Inside of the fire pit is a three or four level structure, heated from underneath by a burner. The temperature of each layer is carefully controlled from 110 to 180C (230 to 356F). Before entering the fire pit, tea leaves are distributed evenly across a conveyor belt so that they dry consistently. There should be no overlap. Tea leaves pass through all levels of the fire pit to dry for about 20 minutes. This drying process determines the aroma and taste of Tencha (Matcha).

4) Cutting / Sorting:
After emerging from the fire pit, the tea leaves are cut and sorted to determine if they are dry enough. Thicker sections of the tea leaf such as stems and veins may not be completely dry, and are dried again in the fire pit. Finally, the cut and dry tea leaves are mixed thoroughly to ensure consistent quality and flavor. At this point, before Tencha is ground into Matcha powder, the tea is known as Aracha of Tencha.

Status of Shincha Teas : Now Available

Shincha (the first tea of the year) is harvested starting at the beginning of May in Kyoto. We are planning to sell some limited edition Shincha items only available this Shincha harvest season. Celebrate our first tea harvest of the year with Hibiki-an's Shincha and enjoy the remarkable fresh flavor, which can only be experienced once every year! Please wait and see!

Limited edition Shincha items

All items below are limited edition of 1,200 packages each ONLY AVAILABLE this spring harvest season. We have arranged various types of Shincha, which will be specially finished to enjoy Shincha's refreshing aroma and flavor. For more information regarding each item, please click on the links below. We hope you will enjoy the refreshing aroma and smooth flavor of each Shincha item!

[Limited] Shincha Traditional (80g/2.82oz): US$25.00 (Now Available)
These tea leaves are finished in the traditional Uji/Kyoto style. Therefore the astringent refreshing aroma and mellow flavor are prominent, and the harmony is excellent...

[Limited] Shincha AOTE (80g/2.82oz): US$23.00 (Now Available)
With Shincha AOTE, the astringent refreshing aroma and bitter taste is moderated, the tea color is greener, and the taste is mellower...

[Limited] Shincha Fukamushi (80g/2.82oz): US$21.00 (Now Available)
Saemidori breed brings us pleasure in the springtime, to consider the unique flavor and early-ripening. Enjoy the sweet and smooth taste unique to this tea, as well as the fresh aroma...

[Limited] Farmers' Shincha (160g/5.64oz): US$25.00 (Now Available)
Enjoy the natural taste and refreshing aroma of this "Aracha" Shincha at an affordable price. "Aracha" is unprocessed tea that Japanese farmers have been enjoying for centuries...

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