Tea Quest is not cozy trip Day 2. 9th Degree Tea Master : Japanese Green tea for Life

After visiting tencha factory and organic matcha garden, we stopped by green tea cafe in Kirishima.
It's called Nishicha Kirin Cafe.

We are served fresh new tea at here.
It contained rich theanine like a Gyokuro tea.

Then, we moved to Tea Industrial Estate in Kagoshima city.

Mr. Hiroyuki Mori is the president of Kagoshima Seicha.

He is the 3rd generation of the company which has been doing since 1885.
The facility he has is huge!

Color detectors, contamination remover, blender, microwave heater, roaster, nitrogen inserter...
Each machine is big!

Stem remover.

Firing units: microwave heater and roaster.

Separator to differenciate the leaf size.

Nitrogen packing machine.

The above are all for Sencha green tea, it's mean the machines are originally invented for steamed green tea to keep the freshness.
Team Cha Yuan studied so hard to understand what function, and how many degree of tenperature, why they need..

Cha Yuan, France is very much professional about Chinese teas and Indian tas so that they can understand deeply for Japanese tea manufacturing by compare and contrast with other tea.

It is very important for us as tea seller who can distinguish the taste compornents that which taste is from what (such as from natural leaf or from fermentation, or from young leaf or from autamn leaf..)

All the rough teas are stored in minus 20 degrees.

Mr. Imayoshi, a head purchaser of rough tea guided us the factory. Thank you!

Then we moved to Mr. Mori's tea cafe.

His mom is waiting for us and invioted us to her tea room.

She served us a fresh & just harvested tea to us, and the Team Cha Yuan seems fully understand about the taste difference by 1st flush and Autumnal sencha by its theanine content.

We moved to Saga at night to visit Arita, Imari in Nagasaki next morning.
No breakfast, no lunch and no dinner time..it was very hard day.