GREEN TEA IS PROCESSED IN THE FOLLOWING WAYS:
SENCHA: The tea shoots are plucked, then spread out to dry. Then teas are steamed, Rolled by three different tse rollers (a primary drying and rolling, 50% moisture are removed, a second roller, to obtain uniform moiture, a third roller, moisture is 30%) a fourth rolling, drying and roller (moisture become 13%). Leaves become a needle shape. The tea is then placed in a dryer, followed by a refiner, water content is about 6% and, finally, packaged.
MATCHA and GYOKURO: New tea shoots are plucked by hands. Process of production for Gyokuro is same as above SENCHA. For MATCHA, leaves are steamed, dried, and grinded. There follows a selection process whereby the unnecessary leaves are removed, after which the tea is rolled (Gyokuro) or ground (Matcha). Matcha tea is then stored for maturing until the month of November. No rolling process for MATCHA as you see in SENCHA/GYOKURO
SENCHA: The tea shoots are plucked, then spread out to dry. Then teas are steamed, Rolled by three different tse rollers (a primary drying and rolling, 50% moisture are removed, a second roller, to obtain uniform moiture, a third roller, moisture is 30%) a fourth rolling, drying and roller (moisture become 13%). Leaves become a needle shape. The tea is then placed in a dryer, followed by a refiner, water content is about 6% and, finally, packaged.
MATCHA and GYOKURO: New tea shoots are plucked by hands. Process of production for Gyokuro is same as above SENCHA. For MATCHA, leaves are steamed, dried, and grinded. There follows a selection process whereby the unnecessary leaves are removed, after which the tea is rolled (Gyokuro) or ground (Matcha). Matcha tea is then stored for maturing until the month of November. No rolling process for MATCHA as you see in SENCHA/GYOKURO