Freshly harvested tea leaves begin to oxidize the moment they are picked, which can cause them to lose their flavor and aroma. To preserve their quality, the leaves are immediately transported to the factory for processing without delay.

The steaming process is an important step that determines the color, flavor, and aroma of tea leaves. A difference of just a few seconds in steaming time can have a significant effect on these characteristics. Depending on the degree of steaming, tea leaves are classified as deep steamed (Fukamushi) or shallow steamed (Asamushi). After the steaming process, the tea leaves are cooled and move on to the next process.

The steaming process stops oxidation and preserves the bright green color of the tea leaves. For Sencha, steaming time is usually around 30 seconds, but longer steaming times will deepen the color and flavor. This critical stage determines the final color, aroma, and taste. Since a single mistake can affect all subsequent steps and the final quality of the tea, meticulous checks and adjustments are made.

The steamed tea leaves are immediately cooled to preserve their flavor and aroma. If they are left at high temperatures, their quality will deteriorate. After cooling, a rough rolling machine is used to remove excess moisture from the steamed tea leaves. The leaves are then transferred to a rough rolling machine where they are rolled under strong pressure and dried with hot air.

Rolling is a process in which pressure is applied to the tea leaves to distribute the moisture evenly. The choice between strong and gentle rolling has a significant impact on the flavor, aroma, and shape of the tea. Gentle rolling allows the tea leaves to maintain their shape while gradually bringing out the flavor, making this process essential in shaping the tea's individual characteristics.

The rolling process reduces the moisture content of the tea leaves from approximately 100% to 32%. This is done in two stages, first reducing the moisture to 75% and then using different drying methods to further reduce it to 32%.

In the refining process, the tea leaves are dried and rolled in a certain direction, just like a human would do by hand, to form a needle-like shape. This precise technique removes moisture while improving the quality and appearance, embodying the traditions of Japanese tea making.

The pieces are sorted into different sizes, heavy and light, and then shaped. The pieces are then separated by wind power to separate them into light and heavy parts.

Tea leaves are sorted using high-precision cameras to detect minute impurities and color differences that cannot be detected by the human eye. Until the 1930s, in tea factories, women known as "senriko" were responsible for removing the stalks from the tea leaves by hand and turning them into products.

Blending is a technique for blending various tea leaves to create a harmonious flavor. It involves identifying the characteristics of each tea leaf, such as the variety and steaming level, and using sight, smell, taste, and touch. This technique requires skill and experience, and is an important process for creating the ideal cup of tea.

We use two drum-type roasters to roast the rough tea so that its moisture content is kept between 5% and 2%. To avoid burning or a green smell, we use our keen sense of smell to distinguish between different flavors and adjust the heat accordingly. The temperature is adjusted between 100℃ and 130℃. The outside air conditions also have an effect, so we avoid roasting on rainy days. When all the conditions are in harmony, a sweet, fragrant tea is completed.

The finished tea is immediately packaged in designated quantities to maintain quality. It is then prepared for shipment and sent to the Kagoshima Tea Market for sale. Each large bag contains 30kg of tea leaves. It is also packaged in a form suitable for retail sale, and the individually wrapped products are delivered to customers.