Loose Leaf Tea Chinese Pan Fired Green 50g
After plucking, the leaves are left to wilt. The Chinese believe that wilting brings out the natural aroma in the leaves. Then the tea is roasted in an iron pot and hand-rolled. Kamairi-cha lacks the bitter taste found in steamed teas. Tamaryokucha means “balled tea.” These teas, which are either steamed or pan-fried, have a flat leaf shaped like a comma and a distinctly sweet and mildly roasted flavor profile.
Limited quantities are produced now because it is too expensive to manufacture. Pan-fried processing requires more manual labor and time than steamed processing. Steamed green tea processing is completely mechanical.
The leaves are plucked in the morning, then laid out to wilt. After wilting, the leaves are hand rolled and tossed in an iron pan. Farmers process the tea in small batches. Because there are no labeling guidelines about disclosing how tea is processed and where it came from in Japan, most tea is sold under a tea retailer’s brand or by region. The value of the special processing is ignored at tea auctions. Most tea gardens sell their tea in aracha form or raw. Tea retailers purchase the raw tea and then refine it to an end product. Tea retailers blend teas from different farms, creating a unique flavor profile for their consumers.
Steamed or Pan Fried
This step is the crucial technique for quality. Shaqing has four important goals: to get the proper color, smell and taste of Green Tea by completely destroying the activity of enzymes in fresh leaves and stop the enzymatic oxidation of polyphenols; to give off grassy smell in order to release the aroma; to evaporate part of the water in the fresh leaves to soft the leaves and enhance toughness to make the next step rolling easier; to promote the transformation of inclusions, and promote the formation of green tea.