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1910 – Rural tea rooms begin cropping up along the new roads of America. “In the early days, most tea rooms were in New England and the Northeast, where the number of automobile registrations was high and roads were better. In the teens, when car travel was still primarily recreational,...
Once dried, the leaves are cut, sorted, and mixed thoroughly to ensure consistent quality and flavor. The processed tea, called tencha, is then stored in temperature- and humidity-controlled rooms until needed. When the time comes to grind the tencha leaves, they are ground using two round,...