The fresh tea leaves are steamed to prevent oxidation.Typical Sencha is steamed for 30-40 seconds. Deep steam teas are steamed for 60-120 seconds.

Hot air is blown over the leaves as they are kneaded, which dries them out.

Pressure is applied as the leaves are kneaded. The moisture level of the leaves is brought to a uniform level.

The leaves are kneaded as they are dried, and rolled up thin.

The leaves are dried out and formed into shape.

Hot air is applied to finish drying out the leaves. The moisture level of the leaves is reduced to 5%.