Hello! This is Soku Endo, an Associate Master of the Obaku Baisa School of Senchado (The Way of Sencha) and a Japanese Tea Instructor (similar to a sommelier for Japanese tea). Today, I’d like to share a summary of The Production Process of Sencha (Aracha).
What is Aracha?
Aracha (unprocessed tea) refers to tea leaves that have been minimally treated by tea farmers to ensure they can be preserved after harvesting. This is then purchased by tea merchants, who further refine it into the final product known as shiagecha (refined tea).
The Production Process of Sencha (Aracha)
1. Steaming (Jōnetsu)
Freshly picked tea leaves are steamed at high temperatures.
This process preserves the tea’s vibrant green color while removing any grassy or undesirable odors.
2. Rough Rolling (Soju)
The steamed leaves are stirred and kneaded while being dried with hot air.
This step ensures even evaporation of moisture and begins to develop the distinctive color and flavor of Sencha.
3. First Rolling (Jūnen)
The tea leaves are rolled without applying heat.
This is the only step where no heat is used. The leaves are shaped while evening out the remaining moisture.
4. Second Rolling (Chūju)
The tea leaves are lightly kneaded while drying continues with hot air.
This step further reduces moisture and refines the shape of the leaves into finer strands.
5. Final Rolling (Seiju)
Heat and pressure are applied while rolling the tea leaves, shaping them into their characteristic needle-like form.
This is where the final shape of the tea is achieved.
6. Drying (Kansō)
The rolled leaves are thoroughly dried with hot air.
This final step makes the tea suitable for long-term storage and enhances its aroma and flavor.
Unveiling the Craftsmanship Behind Sencha
The delicate aroma, rich flavor, and clear color unique to Japanese tea are crafted through these traditional methods. Each tea merchant completes their signature tea using customized techniques. To learn more about the unique qualities of the teas we offer, please feel free to ask our staff.