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.
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:
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.