In order to destroy the oxidizing action of the enzymes, different methods, steaming or pan-roasting, are used. Even for sencha with steaming method, steaming time varies. The shape of tea leaves differs depending on the process.
Most of sencha has needle-shape because the leaves are rolled well at the final stage. But some are comma-shaped tea, which are often called “tama-ryokucha (round-green tea) to distinguish from the needle-shaped one.
Which would you prefer? It is really up to you!
|needle-shaped tea : photo by T|
| comma-shaped tea (tama-ryokucha) : photo by T -|