Green tea is processed and grown in a variety of ways, depending on the type of green tea desired.

As a result of these methods, maximum amounts of polyphenols and antioxidants are retained, giving maximum green tea health benefits. The growing conditions can be broken down into two basic types – those grown in the sun and those grown under the shade. The green tea plants are grown in rows that are pruned to produce shoots in a regular manner, and are generally harvested three times per year.

The first flush of leaf in spring is made into SHINCHA, meaning “new tea” in Japanese. It is a premium tea and the most sought after in Japan. Winter is a time for the plant to replenish its reserves in readiness for the spring flush of leaf. This first flush is lush and packed with nutrients that have built over winter creating a more intense tea, with a smooth sweet finish.

Forty five days after the first harvest, the plants are ready for harvesting again and these leaves are made into SENCHA. This is harvested in early summer through to autumn.

Once harvested, the tea is steamed, rolled and then dried within a twelve hour period using purpose built equipment and the skill of the human hand. This ensures the quick processing of the fresh leaf and the best possible green tea that truly replicates the way tea has been made, by hand, in Japan for centuries.

Please contact us if you have any questions about our growing, harvesting and production processes.