Page 110 - #57 English

Tea

KITAGAWA

HANBEE

What’s more, rigorous control of the
grinding process in Kitagawa Hanbee as-
sisted with professional machine screen-
ing, ensuring the high quality of matcha
without granular mouthfeel. Matcha in
Kitagawa Hanbee is measured manually.
A skilled employee can finish 500 packs
(40g/pack) in a seven-hour workday,
which is about the machine speed.
Kitagawa Hanbee has been strictly
producing and protecting Uji green tea
for the 150 years since it was founded in
1861. It makes the greatest efforts to
continue bringing authentic tea flavor the
entire time. At the same time, it has also
been developing techniques of tea pro-
duction. When we “taste tea”, we are
tasting Japanese adherence to traditions.

① WHISK: an ancient teaware, made of bamboo bristles. It
is a requisite in Japanese tea ceremony for whipping.

② FIXATION: first step in processing tea where tea leaves
are over-heated to prevent fermentation, keep the green color
and soften leaves by reducing moisture content for further
content.

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