Gyokuro (Refined Green Tea)・Sencha (Green Tea)
Manufacturing Process

The master of tea produces the best "taste".

Aosei Sencha Seiho(a tea manufacturing method) was one of the revolutionary changes made in the Japanese tea industry, invented by Mr. Nagatani Soen during the middle of Edo period. Soen is from Kyoto Ujitawara where our company is located. This not only changed the brown color of tea to a beautiful green, but also created high quality sencha with superior scent and taste. At Ujiyahara, we work to produce tea with the desire to deliver delicious tea to everyone.

Manager of Factory No. I · Factory No. II
Kenji Yoshida

The processing of tea makes a difference for each cup of tea. Along with experience, to be able to judge a cup of tea through the five senses are very important skills to have as a staff. Every day, each of our staff, as a tea master, devote themselves in producing the finest teas.

Manufacturing Process
  • Now starts the Manufacturing.

    Tea professionals decide the ratio of the mixture, and suggest ideas, taking into consideration the kinds of tea to sell according to the customer's wish. The Ara-cha (coarse tea) that we formulated is placed into a hopper tank.

  • Sorting Machine
    Sieving and Cutting Machine

    Ara-cha in various shapes is sieved and cut to arrange its size. Furthermore, the size of the tea leaves’ height, width and thickness is adjusted to equal sizes by a parallel leaf-picking machine. At this point the stems, buds and powder are sorted out.

  • Color Sorting Machine

    Brightness and color of tea are sorted and separated according to its leaves and stems. The camera is able to distinguish the difference in color of Kukicha (course tea of stems and twigs) and other teas, while the tea is being poured.

For High Quality Flavor
Careful Sorting

Yanoen undergoes yet another process of careful sorting. It focuses on sorting objects (leaf, stem, pith and so on) one by one. The heating temperature for each sorted objects are different. If heated all togeather at the same time, it would result in unevenness, which would affect the taste. Therefore, in the later heating process, we work with each type processed teas separately, such as finished teas, and pre-sorted tea leaves. We are very particular about this delicate process, so that we can

  • Drying・Heating

    Tea on a conveyor belt goes around inside of the drying machine, allowing the tea leaves to dry.

茶葉乾燥機 火入れ
For High Quality Flavor

Several types of tea leaf drying and heating machines are used, depending on the type of tea and the parts of the tea leaves. Also, the heating temperature, which is an important aspect of the process, is delicately adjusted depending on the atmospheric temperature and the condition of the tea leaves for each tea type. This is exactly the site where tea professionals take great care in producing fine tasting tea.

  • Blending Machine

    Tea from each lot are put through this blending machine to blend each tea properly for a uniform blend of tea.


Manufacturing Process

Tencha Factory Map3
The Uji green tea is carefully produced.

When the stems and veins of the leaf are removed from the raw tea leaves and is cut into finer pieces is called Tencha Shiage-cha (the finished tea product after the processing of raw tea leaves). By finely pulverizing this finished tea with a stone mill grinder or a grinding machine, then it becomes "Matcha".

Manager of Factory No. III
Kenji Yoshida

Tencha undergoes a different process from Sencha Gyokuoku. We try our best to bring out the fineness of the tea by adjusting each process while imagining the taste of Matcha in its final form.

Manufacturing Process
  • Now starts the Manufacturing.

    Tea professionals will come up with a tea mixture according to the customer's request. Then we put the mixture of raw tea leaves into the tea processing conveyor machine.

  • The tea is put through a finishing processing machine

    Tencha and Ara-cha (unrefined tea) are cut into smaller pieces and the stems, and veins of the leaves are removed for easier and smoother processing.

  • Drying

    The leaves are dried to produce the tea's unique aroma.

  • Sorting Machine

    The leaves are sifted through a separator again to remove stems and veins of leaves.

  • Blending Machine

    Tea from each lot are put through this blending machine to blend each tea properly for a uniform blend of tea.

The finished tea leaves are now called "Tencha Shiage-cha" (the finished tea product after the processing of raw tea leaves), which gets stored in the refrigerator.
Once the tea leaves have been processed and have become Tencha, which is the raw material for producing Matcha, then it is delivered to each Matcha manufacturing factory.
抹茶アイコン Stone Mill Powder Grinding Matcha

Tencha Shiage-cha (the finished tea product after the processing of raw tea leaves) is carefully ground with a stone mill. One stone mill produces 35 grams per hour. The leaves are ground to produce fine powder by this traditional tool, a tool that has not changed in shape for a very long time. You can enjoy the smoothness, the deep mellow flavor, and the vibrant color during the preparation of Matcha tea before drinking.

Manager of Stone Mill Grinding Tea Factory
Hideki Hirose

Uji Matcha, a tea that come to be recognized in various scenes. Matcha has also become a common name that is used throughout the world. We are making our highest-grade green tea which we grind careful from our workplace.

抹茶アイコン Sterilization of Matcha

First of all, it starts with transporting Tencha (finished tea), which is a raw material for the sterilized Matcha (powdered green tea), to the sterilization chamber by a pneumatic transport system, where the leaves are then sterilized. In the chamber, a high-temperature pressure steam is applied to the leaves, which then undergoes an airflow pulverizer. Upon completeion of this process, the tea becomes sterilized matcha.

Manager of Factory No. VI
Tatuya Yano

Due to the demand for safer and securer products, Factory No. VI is equipped with the latest machinery with the ability to meet diverse needs. We strive to sincerely listen and correspond with our customers.

抹茶アイコン Powdered Matcha

The process of producing Matcha is finished, when the finished Tencha is put in batches through a ball mill grinder. This is the method for making Matcha, where raw materials are pulverized by the air current generated from the mill. In order to prevent heat generation during the pulverizing process, cold water is used to cool the entire machine helping to prevent quality deterioration. It has a high production capacity, where Matcha can be produced for commercial use.

Manager of Tea Leaf Grinding Factory
Yasuyuki Nakajima

The powdered tea particles are very fine and it is necessary to clean the machine after each use, so that each tea does not become contaminated with other tea types. This work is not easy, but it is important for our customers to taste our sincere efforts in the teas that we produce.

To the Inspection Room
For all Matcha teas that have been processed through the various Factories for producing Matcha, we use various measuring devices for "Tea Component Inspection", "Spectrum Color Differences", "Measuring Particle Sizes" and "Sensory Testing".
▲ Tea Component Inspection
▲ Spectrophotometer
▲ Grain Meter
▲ Organopletic Test (Sensory Analysis)

Houjicha (Roasted Tea)
Manufacturing Process

We are very particular about the aroma produced from roasted tea.

Hojicha refers to tea that's been roasted in high tempurature. The tea's charm is its peculiar aroma. It also requires an advanced set of skills to roast tea leaves in high temperature to produce a fine smelling tea. We aim to produce and deliver the aroma of freshly roasted tea right from our own factory.

Manager of Hojicha Factory
Toshihiko Itou

The Hojicha Factory is filled with the aroma of roasted tea leaves. At the same time, the factory always feels like the summer. We strive to deliver the deliciousness of the tea. An important process for determining the taste and aroma takes place, which depends on the level of temperature and humidity that is controlled in the factory.

Manufacturing Process
  • Now starts the Manufacturing.

    Raw tea leaves for Hokicha (roasted tea) is inserted.

  • Hoji machine is turned on.

    There are two types of machines, in which the use of either of the machines will depend on the preference of the finished roasted tea.

  • Cooler

    In order to preserve the aroma of the tea, the tea leaves are exposed to a cooler.

The process of producing Hojicha (roasted tea) is complete
after it is carefully roasted by a skilled artisan.
  • Houjicha (Roasted Tea)

    To complete the process of making Hojicha, green tea is roasted further at a higher temperature after the teas have been blended. At out factory, we use a "sand roasting machine" and an "infrared heating machine" separately and heat the tea leaves. This task requires the experience, thus it is managed by a skilled tea master.

For High Quality Flavor

We are determined to deliver the "aroma" which is an appealing feature of Hojicha. We do not produce before an order is made. We make sure the roasting takes place after an order has arrived, to ensure freshness of the tea. The important burning process, which requires many years of experience, is completed by a skilled artisan, whose long years of experience will be conveyed within the finished tea product.