Rishi GyoKuro Secret Garden - anyone tried this?

[Intuit]

Oh - aracha is unprocessed ungraded tea - flowers, stems, buds and leaves.

http://www.chadoteahouse.com/1spd.asp?pid=10005

*squint*

So why the fuss about the brewing time?? So what exactly does 'maturing' mean?

Like maturing of some oolongs after processing, where the flavor intensifies?

[Salsero]

Oh - aracha is unprocessed ungraded tea - flowers, stems, buds and leaves.

That definition is different from the one that O-Cha gives for aracha.

[Intuit]

"May sencha crop. This premier tea is handled very sparingly. It is subjected to a very brief drying and is barely rolled. It is composed of large fine leaves and fine stems. The infusion is green yellow and develops an incredible aroma of newly steamed tea. Taste is mild and soft. "

http://www.tea-farm.com/en/production/aracha.html (see photos and crude description of processing steps of green tea).

"What is Aracha?

There are many different types of green tea. Sen-cha, for example, is made from the tea leaves. Kuki-cha is made from the stems of the leaves. Aracha, however, is made from the entire leaf. That is to say, the leaf itself, the stem and veins, all mixed together."

The company also provides brief detail on finishing and packing.
http://www.tea-farm.com/en/production/finishing.html

Note the careful roasting step.


Artisan tea probably refers to hand finishing, rather than the larger scale production facility of the website cited above.

Variation on a theme, for the making of gyokuro:

http://www.thefragrantleaf.com/gymaofjafigr.html

"The aracha is later sorted into various leaf grades, known as tencha. The finest grades of tencha are then selected to make Gyokuro. At this stage, the tea undergoes many lengthy rolling and drying stages to finish the tea into its needle-like form. Finally, the finished tea is allowed to settle or mature for at least a week in order to further develop its characteristic flavors."

Doesn't say roasting, but if the drying stages include temps that mimic roasting of other green teas, it would explain the longer holding ('aging') period necessary to fully develop a complex flavor and aroma.

The larger complexes formed in the tea oils from what might be called a quasi-roasting step' may explain the slightly higher temps needed to fully release aroma and flavor complexity.

Just a guess.

[Pentox]

Actually all of these definitions for aracha seem right, just different sides of what is Aracha from what i've read. After each harvest the tea is mostly processed and placed into cold storage as Aracha. When needed the Aracha is pulled from storage, and finished, this includes the sorting (unless your end product is aracha) and then packaged. So it should contain everything including stems, mecha, leaf, etc.

[Salsero]

Actually all of these definitions for aracha seem right, just different sides of what is Aracha from what i've read. After each harvest the tea is mostly processed and placed into cold storage as Aracha. When needed the Aracha is pulled from storage, and finished, this includes the sorting (unless your end product is aracha) and then packaged. So it should contain everything including stems, mecha, leaf, etc.

Thanks for the clarification. I hadn't realized that the unfinished tea was that unfinished that sorting leaf and removing twigs and stems were still pending.

[Chip]

It seems very like the Japanese in their efficiency that they would store the tea in this form.

Bottom line is that aracha is unsorted leaf stored until needed and at that time it is finished and then packaged.

[Shelob]

It seems very like the Japanese in their efficiency that they would store the tea in this form.

Bottom line is that aracha is unsorted leaf stored until needed and at that time it is finished and then packaged.

Thanks Chip and Pentox for your short but sweet explanations

This can be all soooo confusing

Thanks Susana for the lovely pics of this Gyokuro..love the name too!

[Intuit]

[quote="Chip"]It seems very like the Japanese in their efficiency that they would store the tea in this form. Bottom line is that aracha is unsorted leaf stored until needed and at that time it is finished and then packaged.[/quote]

More likely it has to do with immediately reducing degradation potential. But methinks it may also have to do with oil character components in the stems and larger leaves that imparts desirable flavor to the finished product - and that may well explain the extended storage time for this tea.

[Pentox]

My understanding is that Aracha is stored as such because it's a stable product and it's the first point at which the product is stable enough to store. This allows for more efficiency during harvest times as more tea is coming into the processing facilities, they process it as fast as they can to get it to a stable product, stored, and then they have more time to finish it off later as needed. Getting it refrigerated is supposed to keep it as fresh as possible, so it's important to get it cooled asap.

[Salsero]

I am convinced that Japanese tea processing is one of the major accomplishments of human civilization. Nec plus ultra.

[Chip]

I am convinced that Japanese tea processing is one of the major accomplishments of human civilization. Nec plus ultra.

Science + Art = Perfection!!!