NISHIO MEIKOUEN’S Plantation is from the UJI region of Kyoto, one of the best Green tea produced in Japan.

          NISHIO MEIKUOEN processed the tea leaf by

(No fermentation process) dried steaming
from 40 degree Celsius to 60 degree Celsius depend on tea type to be process and by using device which separate
tealeaves quality and grades
.

 

The processing of New Season’s Tea

Collect Tea Leaves from Camelia Sinesis Plant at the First Harvesting Season from April to May

Drying Process by Hot Air

Cutting Tea leaves into needle shape by cutting machine. A special separation of stems and leaves are done from this process. All the stems are  used to produce NISHIO PG Kukicha.

Weight and Size separation – Low weight tea leaves will not be using anymore and dust / small tea leaves will be used to produce NISHIO HG Konacha

High weight and actual size tea leaves will be transfer to Color Separation Machine to separate from darkness to lightness of tea leaves colors – The darkest color of tea leaves will be the highest grade of the New Season’s Tea each year it will be NISHIO Hatuwakaba follows by NISHIO Kousetu, NISHIO Seikou, NISHIO Hekuin, and the lightest will be NISHIO Kanbai.

After the color separation, Tea leaves will be transfer for steaming process

Steaming Process at the max of 45 degree c. (New Season’s Tea)

New Season Tea’s Tea of the year will be ready for packaging after blown with cool air.

The processing of NISHIO Gyokuro

Collect the youngest Tea Leaves from Camelia Sinesis Plant (These plant are under shaded by sun light before the first harvest season)  

Drying Process by Hot Air

Cutting Tea leaves into needle shape by cutting machine. A special separation of stems and leaves are done from this process. All the stems are used to produce NISHIO Gyokuro Kukicha.

The producing of NISHIO Matcha

Generally, NISHIO Matcha is produced from Gyokuro tea leaves. When NISHIO Gyokuro tea leaves are fully produced it will be send for milling process to make the tea leaves into fine powder. Each grade of NISHIO Gyokuro will produce NISHIO Matcha grades accordingly.

The producing of NISHIO Sweetened Matcha

Used the lowest grade of Gyokuro tea leaves, mill into fine powder and added with cane sugar.

The processing of Sencha

Collect Tea Leaves from Camelia Sinesis Plant at the second harvest from May - August

Drying Process by Hot Air

Cutting Tea leaves into needle shape by cutting machine, long time ago leaves are using hands to rolls into needle shape. A special separation of twig, stem and leaves are done from this process. All the stems are used to produce NISHIO HG Kukicha and larger twigs are used for NISHIO Houjicha production.

Weight and Size separation – Low weight Tea Leaves will not be using anymore and dust / small leaves will be used to produce NISHIO NG Konacha

High weight and actual size tea leaves will be transfer to Color Separation Machine to separate from darkness to lightness of tea leaves colors – The darkest color of tea leaves will be the highest grade of it will be NISHIO PG Sencha, follows by NISHIO HG Sencha and NISHIO NG Sencha

After the color separation, Tea leaves will be transfer for steaming process

Steaming Process at the max of 45 degree c.

The producing of NISHIO Houjicha

 

NISHIO Houjicha produced using tea leaves twigs mixed with NISHIO NG Sencha for a higher temperature steaming process as at the max of 60 degree c.

 

The producing of NISHIO Genmaicha

 

NISHIO HG Genmaicha produced using NISHIO HG Sencha mixed with normal grade Japanese roasted brown rice.  NISHIO PG Genmaicha using NISHIO HG Sencha mixed with high grade Japanese roasted brown rice.

Weight and Size separation – Low weight Tea Leaves will not be using anymore

High weight and actual size tea leaves will be transfer to Color Separation Machine to separate from darkness to lightness of tea leaves colors – The darkest color of tea leaves will be the highest grade of the Gyokuro each year.

After the color separation process, each grade of Gyokuro will be transfer for steaming process

 Steaming Process at the max of 45 degree c. (Gyokuro)

After the steaming process, NISHIO Gyokuro of the year will be transfer for packaging and transfer some amount of Tea Leaves for the producing of NISHIO Matcha.

NISHIO Tea Processing

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