3rd Story - Tea Processing
![]()
|
---|
![]() |
|
---|
(C)KYOTO SEIKA UNIVERSITY
INSTITUTE FOR MANGA STUDIES
Chie Yamada, Yui Miura, Markley Patricia |
![]() |
1st Story : Let's go to Maikonocha |
2nd Story :Tea Picking |
3rd Story :Tea Processing |
4th Story :Tea Varieties |
5th Story :Serving Tea |
6th Story :Tea and Health |
About Tea Processing |
![]() |
![]() |
There are two basic methods of processing tea: hand-rolling (temomi) and machine-rolling (kikaimomi). |
1. Temomi Processing Method (Hand-Rolling Method) |
|
This manufacturing method was invented by Souen Nagatani in 1783. Until the tea rolling dryer (soujuuki) was invented in 1896, manual rolling was the most widespread method of processing tea. Today, most teas are processed by machines; however, the manual hand-processing method serves as the foundation for these technological advancements. Mr. Toshikazu Yamashita, introduced in our animation movie, is Japan's greatest expert in hand-rolling the highest quality Gyokuro in the country. He has won the most prestigious awards for his excellent teas, including seven times the highest national award possible from the Minister of Agriculture. It is no surprise that he is a very prominent figure in the tea world. |
2. Machine Processing Method |
![]() |
With the invention of the tea rolling dryer (soujuuki)
in 1896, machinery began to replace the orthodox hand-kneading "temomi"
method.
|
![]() |
Tea production begins with tea plucking. Here, we introduce
how the tea farmers in Kyotanabe process tea from freshly picked leaves.
|
1. Tea Picking |
![]() |
Recently, most tea-picking has been done using tea plucking machines.
Hand-plucking, as shown in the picture to the right, has become rare.
|
2. Steaming |
![]() |
Freshly picked tea shoots are steamed in high temperature.
After removal, the steamed leaves are instantaneously cooled. This steaming
process is to prevent oxidase activity within the leaves, to rid them
of the unwelcome "green" smell, and to make the leaves tender.
|
3. Aramomi (Primary Rolling) |
![]() |
Equates to the Chakiri (draining) and Yokomakuri
(rolling) steps in the Temomi Method Moisture is removed as the leaves
are rolled in a dryer.
|
4. Nakamomi (Secondary Rolling) |
![]() |
Equates to the Tamatoki (tea ball breaking), Nakaage (untangling)
and Chazoroe (sorting) steps in the Temomi Method
Moisture is regulated as tea leaves are formed into appropriate shape. In this step, moisture is evenly distributed and the tea leaves are further rolled and kneaded under a weight. This forces the moisture from the stems to evenly seep into the leaves. During this step, the leaves form interesting round balls that have to be unraveled. |
5. Shiagemomi (Final Rolling) |
![]() |
Equates to Denguri (pressing) and Itazuri (rubbing) steps
in the Temomi Method.
This is an important step to shape the tea leaves. The leaves are twisted and kneaded to take on the appearance of fine needles under a weight. The amount of weight to apply is difficult to adjust, as too much will flatten the tea leaves, and too little will produce bent leaves. |
6. Drying |
![]() |
Finally, the tea leaves are dried in a dryer. Too little drying will cause the tea to be discolored, badly preserved, or have a defect aroma. Too much drying will also discolor and deprive tea of its important flavor. |
7. Final Finish |
![]() |
The tea is sorted into leaves, stems and powder. After sorting, they are packaged to be sold as Gyokuro, Sencha, Karigane and Konacha. MaikoTea handles teas from plants grown under diligent attention and processed with ultimate care. We blend the teas according to plentiful experience gained in the tea market to bring about a unique flavor throughout the year to serve our customers in the best way. |
|