Tea production technology

Mechanization of sencha production in Japan began in the 1920s. By the 1960s, systems streamlining tea production were already quite commonly used. After initial preparation of the leaves, such systems allow for faster rolling, steaming, and drying of tea.

Today, the most popular Japanese tea is sencha, which accounts for more than half of all tea produced in Japan. But until the 18th century, such tea - tightly rolled into straight, long emerald-green needles with a fresh aroma, bright, transparent infusion, and a taste with distinct umami notes - did not exist in Japan.