Spring green tea harvest finished in time

Just finished our first flush green tea yesterday and started raining.  What better timing there could be!
We just had our slow drying and roasting left to do.  Most of our teas are just waiting for the final roasting.

so we did our quick sensory evaluation (品茶)
Most of the spring green harvest is fairly tippy although we emphasize more on aroma and flavor profile itself than shape of the leaf.  Flavor is light, but more potent.  The color of dry leaf is dark green to black, but infusion brings green color of green tea.
Liquor is light yellow, and extraction is moderate. 
Aroma is fresh and green.  I always had trouble describing green tea as grassy, but some people might confuse as flavored tea or oolong due to sharp aroma of kama-ka, which is a unique characteristics of Aoyagi style of pan-fired green tea.
Astringency is low to moderate.  Some Japanese tea farmers described as clean astringency as opposed to residual astringency of low quality sencha.
Spring tea is particularly more difficult to process due to higher moisture content.  Occasionally, I see some uneven heating (oxidation) and broken edges on some teas, but I process all our spring tea by hand to ensure good thorough heating and even drying.  
In fact, machine can do a decent job and sometimes even more uniform and clean heating, but I noticed that machine processed tea doesn't retain the same premium green quality over extended period of time.

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