SOONEAR CHA1 Green Tea Japanese Sencha
Shincha ( New Tea Leaf ) Season in Kagoshima.
What a beautiful day. Farmers work for below operations.
Refining
Using a pneumatic sifter to sort out unfinished tea leaf scraps, powder, stems, etc.
Color sorting and removal of unwanted materials
A spectroscope is used to further sort out the light-colored stems in the tea leaves and to remove unwanted materials from the tea leaves.
Raw roasting to bring out sweetness
Using a drum-type roasting machine, the leaves are heated gradually with infrared rays to reduce the water content and bring out the sweetness of the leaves. Like a master coffee roaster, it takes many years of skill to carefully add flavor to the raw leaves without burning them.
Vacuum packing and refrigerated storage
After the green tea is roasted, it is vacuum-packed in aluminum bags and transferred to a special long-term refrigerated storage facility to maintain its quality throughout the year.
Final quality check
In order to pack the tea into bags for retail, the tea leaves are taken out of the refrigerated warehouse and brought to room temperature before being opened. Then, before final packing, a final quality check is done visually to ensure that no unwanted particles remain.
Packing
The tea leaves are packed into bags, and the bags are visually checked to make sure they are properly sealed.
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