On April 27, the tea field was covered with beautiful young leaves and ready for harvest.
Maestro Sugimoto was a bit concerned about the weather since it looked like it could rain anytime. If rained, green tea cannot be harvested since wet leaves would affect steaming time, flavor and everything else.
Fortunately, the sky kept holding up for the entire morning and harvest was done successfully. Gathered leaves had to go through different processes immediately while they were still fresh and not oxidized. Maestro Sugimoto invited ten Temomi artisans for this occasion. It took about 8 hours from picking of leaves to the final product.
Temomi (hand-kneading) is vanishing technique in Japan. It is a long process and requires strength to perform hours of kneading. Temomi masters hope that young people carry on this tradition from generation to generation.
We are very pleased to introduce this special tea to the US consumers.
Temomi was shipped out from our factory yesterday and it's on its way to Seattle.
It will be sent out to our customers during the first and second week of May.
Thank you for waiting.
Farmers carefully pick young leaves.
Gathered tea leaves in a basket
Tea leaves being steamed.
Temomi artisans letting moisture escape quickly.
Different kneading technique is applied at each phase.
Ten Temomi artisans were invited to make this special tea.
How amazing each tea leaf is shaping into a roll.
Final drying process is crutial.
Temomi Shin Cha is completed!
Temomi Shin Cha 2011
Analyzing the wet leaves
4 hours ago