Asamushi, chuumushi, fukamushi, say what?
Read it in Spanish!
WHAT DO ALL THESE TERMS MEAN?
HOW LONG HAVE BEEN THESE METHODS AROUND FOR ?
Four difference tea production areas are currently claiming the invention of the deep steaming process; Kikugawa (菊川市), Makinohara (牧之原市), Kakegawa (掛川市), and Shimada (島田市) yet their claims cannot be verified due to lack of documentation. Regarding to asamushi, word goes around that the way the sencha teas are processed is attributed to Sosetsu Nagatani also known as Nagatani Soen from a wealthy family in Ujitawara (宇治田原町), who spent 15 years trying to improve how sencha was processed in Japan . Initially because he wasn’t allowed to shade his tea plants, he wanted to find a method to improve the quality of his teas without the need of shading them.
WHAT'S THE REASON BEHIND CHOOSING A STEAMING METHOD?
WHEN IS THE STEAMING METHOD TAKING PLACE?
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