お茶の作り方{How tea is made}

1. 一、新芽1.New buds

   冬の間、根はゆっくり休み、栄養成分を根からどんどん吸い上げ茶葉（新芽）に蓄えます。こうして出てきた新芽は爽やかな香りとみずみずしい旨み成分をたっぷりと含んだ新茶となります。

   

   1.New budsDuring winter, the roots rest as nutrients are steadily drawn upward from them and stored in the tea leaves (new buds). These new buds become new tea leaves, brimming with a refreshing aroma and abundant juicy umami flavor.

2. 二、蒸熱2.Steam heating

   摘採された生葉の酸化酵素の働きを止め、独特の青臭さを除き緑茶特有の香味を発生させ、短時間にむらなく蒸して乾燥させます。普通煎茶で三十～五十秒、深蒸し煎茶で六十～九十秒の蒸し時間です。

   

   2.Steam heatingThe freshly picked leaves are steamed and dried quickly and evenly to deactivate the oxidation enzymes in the leaves, remove their characteristic grassy odor, and develop the unique aroma of green tea. Regular sencha is steamed for 30–50 seconds while deep steamed sencha is steamed for 60–90 seconds.

3. 三、粗揉3.Primary rolling

   茶葉内部の水分を低下させるため、一〇〇度前後の熱風を送りながら攪拌。適度に摩擦・圧迫を加えながら揉みます。茶葉の水分を均一にして乾かすための第一段階です。

   

   3.Primary rollingTo reduce moisture inside the tea leaves, the leaves are agitated while hot air is blown at approximately 100°C. The leaves are rolled while moderate friction and pressure are applied. This is the first step to evenly distribute moisture in the tea leaves and dry them.

4. 四、揉捻4.Kneading

   粗揉工程でのもみ不足を補います。茶葉をひと塊にして加熱せず圧力を加えて揉み、茶葉の水分を均一にするために乾燥させていきます。

   

   4.KneadingKneading compensates for insufficient agitation during the primary rolling process. The tea leaves are gathered into a mass, kneaded under pressure without heating, and then dried to ensure uniform moisture content throughout the leaves.

5. 五、中揉5.Intermediate rolling

   揉捻後の茶葉には水分含有量がまだ多いため、再び乾燥した熱風を送り攪拌しながら揉みます。茶葉を次の精揉工程で整形しやすいように乾燥させます。

   

   5.Intermediate rollingAfter kneading, the tea leaves still contain a high moisture content, so they are rolled again while being agitated with hot dry air. The tea leaves are dried to make them easier to shape in the next fine rolling process.

6. 六、精揉6.Fine rolling

   この工程は、茶葉に重圧を加えつつ揉盤上を前後に往復転動させて細く伸直に整形していきます。この工程によって煎茶特有の形状と香味が生成されます。

   

   6.Fine rollingThis process shapes the tea leaves into a thin, straight form by applying high pressure while rolling them back and forth on the rolling tray. This process creates the unique shape and flavor characteristic of sencha.

7. 七、乾燥7.Drying

   精揉によって形状が整った茶葉は、さらに乾燥させて貯蔵に耐えられる含水率五～六パーセント前後になるまで乾燥させます。こうしてできたものを荒茶といいます。

   

   7.DryingTea leaves that have been shaped through the fine rolling process are dried further until they reach a moisture content of around 5–6%, making them suitable for storage. The result of this process is called “aracha,” rough tea.

8. 八、荒茶・仕上げ8.Aracha and finishing

   各茶産地の製茶工場で、生葉から右記のような数々の工程を経て乾燥工程の段階まで加工されたお茶を荒茶といいます。荒茶のままでは形が不揃いで、商品としては見栄えが悪いので、茎や粉、柳（大きい葉）を選別し、おいしいお茶に仕上げます。

   

   8.Aracha and finishingAt tea factories in tea-producing regions, tea processed from fresh leaves through the numerous steps described above up to the drying stage is called “aracha.” As aracha leaves are irregular in shape and unappealing as a product, stems, dust, and large leaves are sorted out to create delicious tea.

9. 九、選別9.Sorting

   静電気によって荒茶の中の茎茶を取り除く工程です。

   

   9.SortingThis process uses static electricity to remove kukicha from aracha.

10. 十、火入れ10.Firing

    荒茶のままでは水分も多く常温では長く保存できないため、長期間貯蔵に耐えられるように、また商品価値および香味を向上させるために火入れ作業（乾燥）を行い、含水率を約二～三パーセントまでにします。

    

    10.FiringBecause aracha contains high moisture content and cannot be stored long-term at room temperature, it undergoes firing (drying) to reduce moisture content to approximately 2–3%. This process enables long-term storage while enhancing the product’s value and flavor.

11. 十一、合組・袋詰11.Gogumi (blending) and packaging

    仕上・選別・火入作業によって仕上げられたさまざまな産地のお茶をこの合組機を使って合組（ブレンド）して合組機でブレンドされたお茶は製品として出荷されるために袋詰めされます。

    

    11.Gogumi (blending) and packagingTeas from various regions, after undergoing finishing, sorting, and firing, are blended using a blending machine to achieve a uniform flavor. Tea blended with a blending machine is packaged to be shipped as a product.