What is the primary function of the steaming process (*satsuma-sei*) applied to most Japanese green teas shortly after harvest?
Answer
To halt oxidation
The steaming process is critical because it halts oxidation, which preserves the tea's vibrant green color and fresh, vegetal compounds.
Related Questions
Which Japanese tea variety consistently dominates domestic consumption and production?What is the primary function of the steaming process (*satsuma-sei*) applied to most Japanese green teas shortly after harvest?How does deep-steamed Sencha (*fukamushi*) typically differ in appearance from lightly steamed Sencha (*asamushi*)?What fundamental aspect of preparation sets Matcha apart from steeped teas like Sencha and Gyokuro?What specialized tool is used to whisk Matcha powder into hot water during preparation?What is the key cultivation technique used for Gyokuro that significantly influences its flavor profile?What is the recommended water temperature range for properly brewing Gyokuro?What processing defines Hojicha and what is its effect on the resulting beverage?Which variety is characterized as sitting between Sencha and Gyokuro, receiving about one week of shading?What ingredient gives Genmaicha its unique, savory aroma and flavor?What term is used to describe the savory depth or flavor associated with high-quality Sencha and Gyokuro?