Kirin touts a propitiatory method to be the secret behind the taste of its Namacha Tea. The process centers around the use of ceramic balls to crush the tea leaves. Typically, tea leaves are mechanically cut, but Kirin uses creamic balls and a ceramic ball mill to more finely cut the leaves and therefore more efficiently release tea extract essential to genuine tea taste. The complete presess consists of three steps: crushing the leaves with ceramic ball instead of cutting, pressing the resulting mass as a whole to extract all the flavor, and low temperature extraction to avoid any loss or change of flavor due to temperature.
The web page also makes a point of the completely green packaging, which is said to convey a more basic tea image.
Tea is an important product category in Japan, where even seemingly minor taste advanages can be very important
Key words: Kirin, Namucha, Tea, キリン 生茶
Photo is a web capture for explanatory purposes, copyright belongs to the company.
Posted by Food Science Japan at 00:55