5/28/2023 0 Comments Aiya in japanese![]() The way of tea, called ‘chanoyu’ or ‘chadõ’ (pronounced ‘Sado’) in Japanese, is the Japanese art of tea making. L-theanine is an amino acid found almost exclusively in green tea. It is the ideal state to relax, learn novelties and boost our creativity. They help deeply relax and bring mental clarity while studying. The more amino acids matcha contains, the higher the quality. Besides sweet, sour, salty and bitter, it is called the fifth flavour. ‘Umami’ is the pleasant, sweet, full-bodied flavour that comes from the amino acids in the tea. Good quality matcha has the typical umami flavour. The grade of matcha largely depends on the quality of the Tencha, which depends on the region, the geographical conditions (lowland, hilly or mountainous), the experience of the tea farmers and the variety of the tea plant. All other Japanese teas (Sencha, Bancha, Hojicha and Genmaicha) are grown without shade. Tencha, Gyokuro and Kabusecha are ‘overshadowed’ teas. This is done extremely slowly: 30 to 40 g per hour. As the final step in the matcha green tea production process, these different Tencha blends are ground into powder on granite stone mills.Tencha, Gyokuro and Kotobuki meet the highest possible quality level of green tea. A specialised tea taster decides on quality and price. There is one for culinary use (cheaper), for beginners (less refined taste), ceremonial tea (more expensive) and Premium Matcha (most expensive). This creates as many as 100 Matcha blends or qualities. The superfine leaves are then sorted according to colour, taste and aroma.The tea leaves are then cut into even shapes. They then go through various machines that remove the stems and leaf veins so that only the very best green ‘leaf meat’ remains. These dried tea leaves are now graded into different quality categories according to colour, taste and texture. ![]() The dry leaves are now renamed ‘Aracha’ or ‘raw tea’. They are then dried at a temperature of 180°. They are then taken to the factory as quickly as possible where they are steamed over water vapour to stop fermentation, keep the leaves fresh green and preserve their nutrients. During harvesting, only the finest tea leaves are selected. The fresh young tea leaves are harvested only once a year, in spring and by hand. ![]() A mildly sweet flavour and brightly coloured green leaves are the result. To compensate, the tea plants start producing intense chlorophyll and the leaves produce very high levels of amino acids. This gives the tea plants 90% less sunlight. 4 weeks before harvest, they cover them with dark tarpaulins. Its plantations look very different from other tea fields. Matcha is Japanese, green tea ground into powder. But producing the highest quality matcha remains an art. Today, drinking matcha is an integral part of Japanese culture and this green tea enjoys growing fame. With the tea ceremony, this special green tea broke through among the Samurai, the Japanese caste of warriors. In the 16th century, another Zen master reinvigorated the history of tea in Japan: Sen-no-Rikyu created the tea ceremony, in which matcha plays the leading role. But matcha was long “the secret medicine” at the court of the emperor and elite. Master Eisai travelled all over the country and planted tea everywhere. He noticed that drinking matcha improved his Zen meditation sessions by inducing a state of calm alertness. In 1191, Zen Buddhist Eisai brought this new revolutionary method of drinking tea from China to Japan. To absorb the natural and healthy components of tea, the obvious solution was to grind steamed tea leaves into a fine powder. Tea was traditionally considered a medicine. There is only a small Japanese elite of tea farmers capable of producing high-quality Matcha. The different ways of treating the green tea leaves determine the tea quality. This is due to the origin and method of production of this green tea. What makes this unique green tea so special is that it contains a lot of antioxidants, vitamins, minerals and amino acids. It is made from the leaves of the Camellia sinensis tea plant. Matcha is Japanese green tea ground into powder.
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