The timing of “trimming” varies depending on each tea production region, and in cool Sayama region the trimming starts around the Vernal Equinox (3 days before and after the actual vernal equinox day, so this year will be between March 18th – 24th).
The “trimming” is especially important for machine harvested tea fields to level out the surface of the tea tree and prevent old leaves, stems or twigs to get mixed in the fresh leaves of the shicha period.
Compared to the “autumn trimming” done in other regions, overgrown tea leaves during the winter helps prevent tea trees from the damage from the cold; at the same time, the timing of germination plucking will be delayed so there will be less chances of frost damage.
In addition, having young and matured leaves still remaining on the tea tree before the autumn and winter season will act positively in forming nutrients.
By Chris Bourgea I am just like any other tea geek. It has always been a dream to work on a tea farm and pluck two leaves and a bud while seeing the entire processing of the tea happen. Recently, I had the opportunity to...
What is Roasted Barley Tea? Roasted barley tea, also commonly referred to as “mugicha,” is a popular beverage in Japan. Even though it is referred to as tea, it does not actually contain any tea leaves. Rather, it is an infusion of unhulled barley grains...
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The southernmost region where tea is produced is in Okinawa. This year, as with every year, Okinawa was the first to announce the harvest of shincha. In late March, Kunigami-son in Okinawa reported its first shincha harvest. Because of its small production, Okinawa is not...