About Aracha

Aracha (Crude Tea) - What is it?

“Aracha” translates to "Wild Tea" in English, and is also known as crude tea. Aracha is green tea where the process keeps the original shape as it is cropped whereas most green teas that are consumed are refined and processed. In Japan, green tea is usually sold from the farmer to a wholesaler where it gets processed and refined. When the tea is provided to the wholesaler, the form of it is usually the unprocessed Aracha; this type of green tea is normally not distributed to consumers. However, due to being able to enjoy rich and natural taste and flavors, some fans prefer drinking this type.

Freshly harvested sprouts are steamed right away and dried. We pick and knead the soft, new leaves gently. The process is fairly simple and may not look elegant, however, the aroma is so intense that it makes you feel as if you just got lost in a green tea processing factory.

You can enjoy this tea which includes twig tea, coarse, broken tea leaves, and powdered tea. Crude tea leaves produce a beautifully colored drink with a mild, unique taste.

Benefits and Nutrients of Aracha (Crude Tea)

Tea leaves may not be very beautiful to look at, but the final cup of tea is very beautiful indeed! With a dark green hue and a rich, robust taste, enjoyment is at its very best. Water insoluble vitamins and nutrients can also be readily imbibed though this tea.

Since the buds and stems are soft and rich in nutrients and catechins, a robust, nutritive, and flavorful tea is created. Deep green in color and robust in flavor and taste, this tea is recommended for seasoned drinkers who take pride in finding and enjoying only the highest quality teas.

Aracha is also full of nutrients; more so than other refined tea due to the nature of "natural" state of the tea. It is known that there are four types of catechins (tannins) contained in unprocessed tea leaves: Epicatechin, Epigallocatechin, Epicatechin gallate and Epigallocatechin gallate.

After steam processing in the factory, four new catechins are created, resulting in 8 different types:

  • Epicatechin → Catechin
  • Epigallocatechin → Gallocatechin
  • Epicatechin gallate → Catechin gallate
  • Epigallocatechin gallate → Gallocatechin gallate

When brewed at high temperatures astringency components dissolve readily, releasing more catechins and creating a more astringent tea.  (Read morea bout catechin and green tea in my blog article)

Using cooler or iced water will result in less catechins being dissolved and a less astringent, mellower taste. To get more catechines in cold tea, you could first brew the tea in hot water for 3 minutes, then use ice to cool it. Note: For our tea which is type of fukamushi-tea aka deep-steamed green tea, 3 minutes is recommended, but for regular green tea, you can boil for 5 minutes.

The gallate catechins work to reduce the absorption of fat and cholesterol, meaning Aracha Green Tea is good for any diet.

Aracha is the way Green Tea Farmers Have been Drinking for Generations

Though it is not commonly distributed to consumers, this is how green tea has been enjoyed amongst farmers for generations. Arahataen is a farming industry and also owns facilities to process green tea which is how we are able to distribute this type of green tea to consumers easily. The cost is also more economical than other items, as the process is simple and takes less time, enabling us to price the product cheaper for consumers.


Steeping Guide