Utensils used to enjoy Matcha Posted on 10 Nov 21:56 , 0 comments
Chawan : Matcha tea bowl
Chasen : Tea whisk (bamboo whisk)
Chashaku : Tea spoon
Natsume : Small tea caddy
Chakin : Tea napkin
Bon : Tray
Matcha and Health Posted on 04 Nov 19:40 , 0 comments
In recent years Matcha has become increasingly highlighted all over the world as a health beverage since its disease preventing and health promoting effects have been widely reported.
There are many substances in Matcha that are good for the body and below we will introduce a few of them.
・Have antioxidant and antimutagenic effects.
・Prevent starch from being metabolised, restricts the absorption of glucose, keeps the blood pressure low and thereby help to prevent obesity.
・Have a sterilizing effect on bacteria that causes food poisoning such as O-157 or cholera bacteria. It also kills harmufull bacteria in the intestines the good bacteria such as Lactobacillus Bifidus.
・Lower the level of bad cholestorol(LDL).
・Rinsing one's mouth with green tea after meals kills harmful bacteria and increases thus prevents cavity.
・Eases the effects of caffeine.
・Affects the brain cells and gives a relaxing and healing effects.
・Relives fatigue, has an awakening effect and acts as a diuretic.
・Helps to burn fat, and reduces the intoxication effect from over consumption of alcohol.
・Promotes blood circulation.
・Acts as an antioxidant, improves immunity, relieves fatigue, prevents colds and makes the skin beautiful.
・Since the catechin in green tea protects Vitamin C it becomes strong against heat.
・Strengthens the tooth enamel and prevents cavities.
・Minerals are important for metabolic efficiency.
・Apart from potassium, which eases the effects of excess salt consumption, green tea also contains calcium, magnesium, iron and other minerals.
・Has antidiabetic effects, relieves fatigue, increases vitality, prevents blood clot formation and has many other positive effects.
・β-carotene, Vitamin E, Chlorophyl, protein, dietary fiber, etc.
・By consuming Matcha one is able to completely absorb all components found in green tea.
What is Matcha? Posted on 29 Oct 19:34 , 0 comments
Matcha is becoming very popular worldwide. But as matcha is getting to know by many people, matcha like green tea powders emerge and they are sold as Matcha.
Yes, there is a difference between Matcha and Green Tea Powders. First of all, ingredient of green tea powder is Sencha, Bancha or any Japanese green tea except Tencha. Green Tea Powders is made by powdering them. This powdering process is done by machine.
Matcah is made from tea leaves grown in the shade. The fresh leaves are steamed and them dried without rolling. The result is called Tencha. Tencha is then grinded in a stone mill to a fine 1 ~ 20μm powder to make matcha.
As you know now, it is much easy to make green tea powder than matcha. Therefore the price of green tea powder is much lower than matcha.
How can the bitterness of Japanese Green Tea be softened? Posted on 24 Oct 20:50 , 0 comments
One property of bitterness and astringent substances in Japanese Green Tea like caffeine and catechin is that they dissolve easier the hotter the water.
Tea becomes bitter and astringent when catechin is dissolved to a large extent.
For those who dislike bitter and astringent tea, Japanese Green Tea can be steeped in water with a lower temperature to make it tastier.
Why Is Japanese Green Tea bitter? Posted on 23 Oct 20:40 , 0 comments
Have you ever felt that Japanese Green Tea is bitter or astringent and therefore hard to appreciate? Japanese Green Tea contains catechins, a group of polyphenols that give tea a bitter and astringent taste.
There is also caffeine, which is a bitter substance and all these cause the tea to appear bitter and astringent.
Although catechine has these properties, it is also noted for its preventive effects on lifestyle related diseases and for numerous other health benefits.
As for caffeine, it helps us to keep awake and alert.
The Principles of Preparing Japanese Green Tea Posted on 19 Oct 21:10 , 0 comments
One important aspect of Japanese Green Tea is that "Umami'' and the amino acids that give rise to this nuance is strongly emphasized.
Because of that, the following two points are important when preparing Japanese Green Tea.
1. To extract the "Umami'' components (amino acids)
2. To restrict the release of astringent and bitter substances such as catechin and caffeine.
The amino acids will dissolve regardless of the temperature of the water but catechin and caffeine dissolve easier the hotter the water. High quality tea should therefore be prepared with a lower temperature. However, once you grasp this basic principle, you can adjust your tea according to your own preferences.
The Main Tea Producing Regions in Japan Posted on 17 Oct 21:12 , 0 comments
The largest tea producing region in Japan is Shizuoka Prefecture, which is also famous for Mount Fuji. About 40% of all Japanese Green Tea is produced in this region.
The second largest producer is Kagoshima Prefecture, followed by Mie Prefecture coming in as third. Except for these regions, tea is also produced in Kyoto Prefecture and the nearby regions, Fukuoka Prefecture and Kagoshima Prefecture.
The Manufacturing Processes of Sencha (the most common Japanese Green Tea) Posted on 13 Oct 21:27 , 0 comments
Tea leaves are picked by machine or human hands.
The fresh leaves are steamed and thereby the oxidase is deactivated.
3. Primary Drying
The steamed leaves are exposed to hot air while at the same time rolled and dried.
4. Tea Rolling
The tea is neatly rolled under pressure.
5. Secondary Drying
While exposed to warm air, the tea is rolled in order to arrange the shape of the leaves.
6. Final Rolling
The shape of the leaves are then further arranged.
7. Tea Drying
The tea leaves are then thoroughly dried, and the production of "Aracha'' (crude tea) is completed.
The tea then goes through a finishing process where the Aracha is sifted and cut in order to sort it according to shape and size.
The tea is then finally packed into sacks or cases.
The Production Processes of Japanese Green Tea (Nihon Cha) Posted on 10 Oct 23:07 , 0 comments
The oxidation enzymes cause the oxidation of catechin that is contained in the tea leaves. The oxidation of catechin is usually refered to as fermentation and it is this process that gives Black tea its reddish color and it is also during this stage that the flower like aroma of Oolong tea is born.
The difference between Japanese Green Tea (Nihon Cha) on one hand and Black tea and Oolong tea on the other is that the oxidase (oxidation enzyme) is not allowed to function in the case of Japanese Green Tea (Nihon Cha).
- Page 1 of 22