What is Aracha?
Aracha is a type of Japanese green tea made of Camellia sinensis . The name comes from the Japanese phrase, which means "raw tea" or "rough tea" and refers to the fact that aracha is itself a blow to the production of other types of green tea. Unlike many other types of tea, it contains all parts of the tea sheet, including steam and leaves. In addition to its role in creating other types of tea, aracha is drinkable; It has a very strong taste.
Aracha is only one of the great varieties of Japanese green tea. The quality of each variety depends on the tea cultivation conditions, as well as the sorting and processing of tea leaves after harvesting. Japanese tea experts appreciate the best grades of tea that can control high prices.
Japanese tea harvest occurs 88 days after the beginning of spring, usually at the beginning of May. The steaming occurs shortly after the selection, usually within one day. The steaming of the leaves preserves their color and smell. Another phase of the process,Rolling and drying, softening the leaves and giving them their characteristic shape.
After completing the birth process, rolling and drying, stems and leaves are still mixed together. As a result, tea produced by this process is aracha or unprocessed tea. The next step is to sort tea leaves.
Sorting tea leaves into different degrees produce different varieties of green tea. The sorting of tea leaves produces Kukich or "tribal tea", while other teas consist mainly of the leaves themselves. Other varieties of tea are the result of different processing methods. Tencha or "Heavenly Tea" is made of tea with removed leaves, while maccha or "paint tea" results from the grinding thin to fine captured. All these types of tea are the result of another refinement of the initial aracha .
other varieties of tea are the resultKem growing conditions of tea. Gyokuro or "Jade Dew" is a highly valuable tea that results from a complicated growing process during which tea plants grow in the shade over the last four to six weeks before the harvest. After the leaves are subject to steaming, rolling and drying, the resulting tea is called gyokuro aracha . Sorting leaves from the stems creates completed tea Gyokuro . Sencha or "steep tea" is a lower degree of tea than gyokuro and the unprocessed form is similarly called Sencha Arach .