Traditionally, most teas in Japan used to be plucked by hand. These days, Japanese tea is mostly harvested with the use of a mechanical harvesting machine. Only high grades of green teas in Japan such as hand-picked Gyokuro, Sencha, or Matcha are hand plucked and therefore more expensive. There is also a difference in flavor of the tea between hand plucked or machine plucked. Hand plucked tea is smoother, mellower with more fragrance.
In brewing Sencha green tea for a large group, considerable amount of leaf is used. The technique to dispense the leaf from a traditional Senchado tea caddy is unique.
View orthodox style (Hand plucking) of tea. From our recent trip to the China-Burma border, home to remote tea gardens with a ‘semi-wild’ character.