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Ichoucha 萎凋茶 literally means "withered tea" - and in Japan, is specifically used for the withering of green tea, a processing technique is borrowed from oolong tea processing. During withering (a few hours between harvest and before steaming), the leaves undergo a very slight amount enzymatic oxidization, the same process used to create oolong and black teas. Doing this adds floral notes to the leaf.
