Figure 1.

Manufacturing processes of fermented tea. Awa‐bancha is produced by only anaerobic fermentation. Batabata‐cha is produced by only aerobic fermentation. Goishi‐cha and Ishizuchi‐kurocha are produced by two‐step fermentation: aerobic and subsequently anaerobic fermentation. The tea leaves including branch and nut are harvested in early summer. The tea leaves are boiled or steamed for enzyme inactivation and sterilization. In process of Awa‐bancha and Ishizuchi‐kuroha, tea leaves are kneaded for development of anaerobic fermentation. The tea leaves are dried by sunlight after fermentation. We referred several reports for manufacturing process 1–3 and we also heard manufacturing process by producers