Oguri Nouen Corporation

Japanese Site

Production

The Producers

In order to produce healthy green tea for consumers, Ogurinoen constantly researches the green tea-making process along with the six producers listed below.

Katsumata Kaitaku Tea farm co-op

We specialize in making full-bodied smooth-tasting green tea.

Shimokurasawa Tea farm co-op

We are particularly proud of our sweet tasting Fukamushicha.

Hiroyoshi Sugita

We're constantly striving for the highest standard of high quality for our teams.


Chamuchamurando Sugayamaen

We are primarily concerned with providing high quality tea to satisfy the tastes of our customers.

Makinohara Marumaki Tea farm co-op

Our main focus is to produce top quality green tea which meets the highest of health standards.

Yamazakiseicha

When producing green tea, we treat our surrounding environment with the utmost respect.


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 Process of Making Aracha

1. Picking and Gathering

The leaves are put into a large steaming machine and steamed for different lengths of time depending on the type of tea. The leaves are then cooled in order to preserve their green color (chlorophyll).

2. Steaming and Cooling

The leaves are put into a large steaming machine and steamed for different lengths of time depending on the type of tea. The leaves are then cooled in order to preserve their green color (chlorophyll).

3. First Drying

A large dryer-like machine is used to evaporate left-over moisture from the previous step. The leaves are dried using a combination of warm air and high air pressure. This stage is a simple first drying. Leaves are dried at least twice, but sometimes as many as four or five times, depending on the type of tea.


4. Second Drying

The second drying uses a machine which presses as it dries. This gives the leaves a standard moisture level. The second drying is more severe and makes the leaves extremely dry on the surface but the inside of the leaves are still moist. Drying the inside of the leaves happens in the next step.

5. Rolling and Third Drying

The leaves are heated, pressed, and rolled to make tiny, thin sprigs and dried.

6. The Aracha is Ready