This has to be the most informative, assiduously presented and fascinating video showing the incredibly elaborate craftsmanship behind sencha. I had no idea the process was so painstaking. Thank you for this. It's truly enhanced my appreciation of my green tea when I brew it every morning. Outstanding quality! Thank you.
Thanks so much! I hope to continually produce equally as informative videos, shining lights on areas of tea and teaware craft and culture that deserve to be appreciated
Regarding the term “kill green”- it actually makes sense if you think about it, as the process is quite literally killing the living , breathing, green and growing leaf. That’s how I interpret it, anyway. I enjoy your content and look forward to more. I ordered your loose leaf sampler and the quality was excellent. I will be a regular customer.
Nice video as usual! You say that fermentation is caused by the action of microorganisms, and this is how it differs from oxidation. Quite often you can hear this point of view from people describing the production process of a particular tea. There is a second point of view based on the biochemistry of changes in the tea leaf, when autolysis processes are triggered after harvesting in the tea leaf. That is, the primary fermentation takes place under the action of the tea leaf's own enzymes. Chemical transformations in the tea leaf at this stage occur under the action of enzymes (ferments), which is actually fermentation. At such early stages, microorganisms do not have time to make a significant contribution to the fermentation of tea leaves. The tea is heated in this way to denature the enzymes of autolysis, thus stopping the fermentation of the tea leaf. Some Chinese tea technologists adhere to this point of view, distinguishing two types of fermentation: primary, which occurs due to the tea leaf's own enzymes, as well as secondary, which occurs due to enzymes secreted by any kind of microorganisms (bacteria, fungi, etc.). Have you heard such an understanding of the fermentation process from Japanese technologists?
Glad to hear it! I'll do a dedicated video on tencha, but in general, it's much simpler than sencha on the factory end. After steaming, there's no rolling, just drying and sorting
More please! You guys rock by the way
Of course we want more videos like this! There’s always something we can discover in tea world. Thank you for making things clearer for us 😊
I love this kind of cool and geeky videos. I would love to see more 😊
Very cool. Looking forward to the next installment!
Your videos are so informative! And I appreciate your calm manor and voice 😊
This has to be the most informative, assiduously presented and fascinating video showing the incredibly elaborate craftsmanship behind sencha. I had no idea the process was so painstaking. Thank you for this. It's truly enhanced my appreciation of my green tea when I brew it every morning. Outstanding quality! Thank you.
Thanks so much! I hope to continually produce equally as informative videos, shining lights on areas of tea and teaware craft and culture that deserve to be appreciated
Fascinating. The more I learn the more I appreciate sencha and other varieties in general. Thanks!
Really appreciate the animation! It's so much more clear
Great video. Thank you.
Regarding the term “kill green”- it actually makes sense if you think about it, as the process is quite literally killing the living , breathing, green and growing leaf.
That’s how I interpret it, anyway. I enjoy your content and look forward to more.
I ordered your loose leaf sampler and the quality was excellent. I will be a regular customer.
More of it please ❤❤
Amazing. Thank you very much for many technical details. This was very interesting.
Fantastic videos!!! Thanks for taking the time to do the research and share share this information. Definitely looking forward to more content!
Glad it was helpful!
Nice video as usual!
You say that fermentation is caused by the action of microorganisms, and this is how it differs from oxidation. Quite often you can hear this point of view from people describing the production process of a particular tea. There is a second point of view based on the biochemistry of changes in the tea leaf, when autolysis processes are triggered after harvesting in the tea leaf.
That is, the primary fermentation takes place under the action of the tea leaf's own enzymes. Chemical transformations in the tea leaf at this stage occur under the action of enzymes (ferments), which is actually fermentation.
At such early stages, microorganisms do not have time to make a significant contribution to the fermentation of tea leaves. The tea is heated in this way to denature the enzymes of autolysis, thus stopping the fermentation of the tea leaf.
Some Chinese tea technologists adhere to this point of view, distinguishing two types of fermentation: primary, which occurs due to the tea leaf's own enzymes, as well as secondary, which occurs due to enzymes secreted by any kind of microorganisms (bacteria, fungi, etc.). Have you heard such an understanding of the fermentation process from Japanese technologists?
I gave more thought to what would be awesome to learn more about. Would you be open to similar videos for Gyokuro, Kabusecha, Karigane, and Kukicha?
I craved more of it, does this apply to tencha/matcha production as well ?
Glad to hear it! I'll do a dedicated video on tencha, but in general, it's much simpler than sencha on the factory end. After steaming, there's no rolling, just drying and sorting