About Steaming

In the picturesque expanse of Japan, where the morning mist dances in the valleys and the cherry blossoms sway gently in the wind, the rich tradition of tea production develops. One of the key processes that distinguishes Japanese green tea from its counterparts in other countries is steaming. This method, also known as "mushisei", is at the heart of the production of Japan's famous green teas, such as Sencha, Gyokuro or Matcha. Steaming is an artistic act that requires knowledge and skill and ultimately produces the characteristic freshness and distinct taste of the tea.

The steaming of the tea begins immediately after harvesting. Fresh tea leaves, whose color reflects a rich green, are subjected to this crucial process at precise intervals. Steaming only takes between 15 and 180 seconds to capture the desired aroma and vibrant color. Steaming removes enzymatic withering from the leaf, which would otherwise lead to oxidation, similar to oolong or black tea. In Japan, the exact duration of steaming also determines the category of tea: short periods (often less than 30 seconds) result in "asamushi" or lightly steamed tea, while longer periods (up to 180 seconds) result in intense "fukamushi" or deeply steamed tea.

The subtle influence of steaming time on the final result sounds almost like a soft melody in the ear of the tea lover. Asamushi teas shine in their translucent brightness and complex melody of flavors that gently fade into soft nuances of sweetness and slight bitterness. In contrast, Fukamushi produces a darker, fuller cup whose smooth, bold flavor coats the tongue and leaves a deeply satisfying experience. Whichever type of tea you choose, the signature steaming is unmistakable - it gives the tea its vibrant color and captures the unique, fresh taste that is so distinctive of Japanese green tea.

The execution of this tradition also reflects the climatic and geographical conditions of Japan. Regions that are particularly renowned for their cultivation qualities, such as Shizuoka or Kagoshima, offer ideal conditions for tea plants to thrive thanks to their warm, humid conditions and nutrient-rich soil. These natural influences and the masterly steaming process combine to create a symphony of flavor that is offered to the tea connoisseur when enjoying these precious leaves.

The steam that gently wraps around the leaves and shapes them in a matter of seconds is more than a simple processing step; it is a bridge between the past and the present, between plant and human, and between raw nature and cultivated tradition. In a cup of Japanese tea, you can feel the care, respect and dedication encapsulated in each leaf that embraced the steam for a fleeting moment.