刈り取られた茶葉は、その時点からカテキンなどによる酸化酵素が発生して発酵が始まるので、摘み取ったのち、直ぐに加工工場に運んでいきます。

　そして工場に運ばれた茶葉は、先ずお茶を蒸す機械に投入します。茶葉は蒸す事によって発酵が止まります。こうする事で、お茶の風味を茶葉に閉じ込める事が出来ます。また、蒸す作業は風味を保つだけではなく、ビタミン類の栄養も逃がすことなく茶葉に閉じ込める事が出来るのです。

Oxidizing enzymes such as catechins are generated from the time of harvested tea leaves and fermentation begins, so after picking it, I will immediately transport it to the processing plant.

Then, tea leaves which were brought to the factory are first put into the machine which steams tea. Fermentation stops by steaming tea leaves. By doing this you can lock the flavor of the tea in the tea leaves. Also, the steaming work not only keeps the flavor but also the nutrition of vitamins can be trapped in the tea leaves without escape.