The Processes of Japanese Green Tea - Aracha and Finished Tea Posted on 16 Jul 21:23 , 0 comments

High Quality Organic Matcha from Uji, Kyoto, Japan | Grace & Green

The process of Japanese green tea is divided into two parts, the first part and the second part. The final product of the first part is "Aracha" or rough tea in English. The final product of the second part is finished tea or Japanese green tea (Sencha, Gyokuro, Kabusecha, Tamaryokucha, Bancha, Matcha).

Historically the job of Japanese green tea farmers is not only to cultivate green tea trees but also to make Aracha (Rough tea). They sell their Aracha (Rough tea) to the green tea market where green tea retailers buy Aracha to make finished tea.

You might question why green tea farmers don't make finished tea. The main reason for this is that to make good taste Japanese green tea it is necessary to blend some different origin Aracha. Each Aracha has both advantages and disadvantages. By blending some Aracha, good taste Japanese green tea can be made. Another advantage of blending some Aracha by Chashi (certified green tea specialists) is that it can be possible to keep the same taste every year. If only one Aracha is used, the taste of the green tea would be different every year. This is why each brand's tea has its own taste. The most important thing is if a green tea retailer has a good Chashi (certified Japanese green tea blender).

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