I'm kind of in love with everything traditionally japanese, since I got the chance to visit Japan! Hope you don't mind my questions. Is freezing the leaves a necessary step? How long do you ferment the tea and at what temperature? Also when you refer maturing of the tea is it by leaving fermenting longer or it matures dry? thank you for your wonderful posts!
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I'm sorry. My explanation was not enough.
I used frozen tea leaves because this year's tea season has not yet begun so there is no tea leaves this year.
Fermentation was done in an oven at 30 ° C for about 1 hour.
Mature was done after drying.
Did I answer your question with these explanations?
Yes, this is perfect! I was too curious to know these things. Thank you very much for your patience to answer all my questions :)