About Aracha

Aracha, known as "raw tea" in German, forms the basis for the refinement of fine Japanese green tea. This multi-faceted tea, an unassuming hero in the process of tea processing, offers the insight that only the connoisseur can appreciate - a combination of artistry and nature that reveals a deep-rooted tradition and the pure taste of Japan in its raw form.

The process of making Aracha begins with care and consideration. The freshly plucked tea leaves first go through the wilting and steaming stages to stop enzymatic oxidation. This is a crucial step that gives the tea its bright green color and characteristic fresh aroma. Steaming, as one of the oldest methods of green tea production, is able to preserve the fresh notes of the leaves and at the same time lay the foundation for the flavor development of the aracha.

After steaming, the leaves are rolled and dried. These processes are derived from centuries-old techniques that are carried out with smoothness and precision. Rolling helps to break the cellular structure of the leaves, allowing the aromas to fully develop. Subsequent drying preserves the leaves at a stage that preserves the raw state of the tea. This is where the name "raw tea" comes from - the leaves are not yet complete products, they are rather a first iteration of themselves.

What makes aracha special is its natural form. Unlike most tangible teas on the market, which are refined through sorting and additional processing, Aracha remains in its original form. All parts of the tea leaf are still present - from the leaf veins to the small stems - resulting in a robust flavor profile. This diversity gives aracha a certain rusticity that is both strong and enchanting.

Aromatically, Aracha has a complex character, the interplay of bitterness and umami resulting in a pure taste reminiscent of the original source of tea. It embodies the natural strength and vitality of the tea plant, making it the preferred choice of many tea masters who appreciate its uniqueness. The raw tea invites you to experience the unadorned beauty of the tea leaf in its purest form.

As a rule, aracha is not sold as a finished product, but forms the basis for further processing such as sorting, blending and refining before it is finally brought to market as sencha or another exquisite tea variety. However, this tea also enjoys growing popularity as aracha among connoisseurs who appreciate its raw and unpolished character. In every sip, they discover the originality and rich heritage of Japanese tea culture, the traditional knowledge of the tea farmers and the indistinguishable connection between man and plant.