the leaves are blown in the air and

the leaves are blown in the air and cooled to room temperature rapidly by the latent heat ofvaporisation on the moist leaf surface. The leaves are then dried in the tencha dryer (‘Tencha-ki’), tomaintain the temperature around tea leaves between 150 to 220 ℃. There are several stages (3-5)using perforated belt conveyers flowing between brick walls. Drying proceeds mainly with the radiantheat from the fire furnace, the heated brick walls, and gas flue (Figure B.5).The broad quality range of matcha tea, including high quality, follows a precise process using a classic