The representation of Uji tea is Matcha. The tea that has been reported as medicine to Japan 800 years ago was improved in cultivation and manufacturing in the land of Uji, and 600 years ago, the present Matcha was born.
Before produced as Matcha. Tencha has to be covered with reed and rice straw before tea picking and 90% of the direct sunlight is shut down during the process.
In early May, only the new sprouts which are brought up in the covering garden are carefully picked up by hands. There is no need to crumple the tea leaves for grinding in the stone mill, after steaming the sprouts, they get dried as they are in the dryer of the brick making structure.
Matcha has “Koicha” and “Usucha”, but any brand of matcha can be used as “Usucha”.because Koicha has to be used as it is, we choose high-quality matcha with “deliciousness” and “mellowness”. Our original matcha “Norikino” gives you the best taste when it is used as it is.
Koicha will drink a basic 3 or 4 people in one bowl and drink it. It is 30cc of hot water at 4 grams of tea leaves per person, that is, 12 g of 3 people, 90cc of hot water, you put a whole amount of matcha in the tea bowl but add a little hot water, mix and mix hot water and green tea with a tea whisk. It is crucial to knead carefully so that Matcha does not become a dam. While seeing the condition of the depth of tea, stir up the hot water, but be careful not to have too much hot water at this time. Instead of shaking or foaming tea like a light tea, it is slowly scooping up to a state that is full of grime. Use 3 teaspeons half each of my Koicha. Of course it is also possible to adjust the darkness for one person by yourself and refine it.
Usucha uses 60cc of hot water and 2 grams of tea leaves per parson, stir well with tea whisk. If you firmly lather it will give you a smooth mouthfeel. Bottles that make Usucha by shaking recently are also being sold without using tea whisk.
The matcha in our company is mainly for drinking, and we are delivering goods of “covering garden”, “first sprouts”, “stone milling” “produced in Kyoto prefecture” “uncolored” “no additive”.
Also, based on the freshly prepared fresh matcha, delicious, colorful, fragrant, no habit, delicious taste of matcha has been delivered, and we received favorable reception from everyone involved in the tea ceremony.
Thesa days, Matcha is used as an ingredient for many recipes in both Japan and abroad.
The product is an inspection of the tea production area, the tea of the producer in the item of “appearance” “fragrance” “taste” “water color” “karairo” (it is color of after brewing of tea leaves leads to the color of the ground matcha) After identifying, we blended with the skills that were called gogumi to be generations, and delivered an unchanging taste of matcha. In addition, Matcha in the venerable our “Okunoyama” tea garden also sells single origin which does not blend from its rarity.
One of the tea species representing Uji tea is Gyokuro. The history of birth is relatively shallow and it was first invented in the 1800’s Uji.
About three weeks before tea picking, we cultivated soft sprouts in a cultivation method devised in Uji called “read”, “Straw” and “cheese cloth” to cover the direct sunshine, I will. This increases the amount of chlorophyll and theanine which is the source of umami, it becomes tea with aroma and strong sweetness called ōiga.
Gyokuro uses the only tea in May once a year and the luxury goods adopt the “hand picking” method of picking only sprouts. Picking up of scattered items is done with scissors.
After being picked, the sprouts are steamed and crumpled in turn, rough crumping, medium crumping, scrubbing and so on in order to shape the shape. Appearance is dense green and thinly crumpled items are advanced items. Hand picking in Kyoto’s Gyoku district is produced in “Uji City”, “Kyotanabe City”, “Ujitawara Town”, Scissors mow is produced in “Wazuka Town”, “Ujitawara Town” “Ninokuni”, utilizing the goodness of the production area In the garden, we have products with blend technology called “Gogumi”, but especially hand-picked items are “Premium Uji hand-picked gyokuro” Hand-made hand-picked and scissors mow blend gyokuro is “Premium Uji Gyokuro” It is called.
For drinking, prepare a teapot and small tea bowl with 5 grams of tea leaves and 40cc hot water, per parson. Put the gyokuro in the teapot, and boil well boiled water to cool to 35 ℃, close to your own body temperature. Pour the hot water slowly to the gyokuro. Close the lid, wait for 90 seconds, open the lid, and become familiar with hot water and gyokuro, when the leaves begin to bloom. It is also a secret to drink tea deliciously not only the extraction time but also how to see the opening time of leaves, knowing about the time of brewing. It is also important to squeeze firmly from a teapot to a tea cup to drink the second roasted tasty deliciously. First of all, the brewed Gyokuro enjoys a different thick scent like Sencha called “Ōiga”, carry it to your mouth, roll it on your tongue and taste that umami. You can taste rich sweetness like soup stock.
The temperature of hot water is also low in the second time and the amount of hot water is also made similarly, please pour into tea bowl after 20 seconds. It is good to have lukewarm water again after the third time, however, you can enjoy gyokuro with a different flavor by pouring hot water with hot water a lot.
Type of tea of Japanese green tea representative is Sencha. It was invented by Sōen Nagatani of Ujitawara in 1738 and has a history of about 300 years. This manufacturing method is also said to be “Sencha made in Uji” “Sencha made in blue”, the original method of Japanese green tea saying that it will leave green color after steaming tea Presently the manufacturing method of sencha in Japan is done in “Uji preparations” It can be said that it is not an overstatement to say that it is
On hachijuhachiya (around May 2nd) I will start picking the first tea sprout of the year in the early summer sunshine. The sprouts brought up in a sunshine filled with a lot of light, with a refreshing aroma and a good sweetness will entertain the taste. Luxury items use younger sprouts so that the taste of tea becomes.
Like the gyokuro, the picked sprouts are steamed, then rough crumpling, medium crumpling, scrubbing and massaging, finishing in a thin twisted state.
At our company I mainly use Sencha from Minamiyamashiro village center Sencha, centering on Sencha in Wazuka Town, processing from rough tea to finished goods (shape of tea leaves, removing stems and powder and re-drying Thing) with traditional techniques called Uji finish, leaving the shape, especially removes the powder firmly. Also, at the end of the drying process, we do not choose to which dries at an extremely high temperature, Please enjoy the flavor of Uji which we are proud of.
The Sencha where the quality consistent with scent, taste, water color is complete is said to be “shō yoshi”, and the tea of ”shō yoshi” that seems to be good at drinking content-oriented without being caught by the form is sought We carefully selected. In particular, we are offering ordinary steamed sencha which makes you feel the transparency and umami without turbidity, which has a commitment to “water blue” and has the characteristic of Uji Sencha, the bottom of the cup of tea is visible.
Also, to keep the scent from freshness, fill with nitrogen gas and store it in a low temperature refrigerator is refilled for each capacity according to demand.
For drinking, use 5 grams of tea leaves, the amount of hot water is 80 to 90 cc, the temperature of hot water is 60 ℃ to 70 ℃. Tannins and catechins, which are bitter components of tea, are extracted at high temperature. Theanine of umami ingredient is extracted at low temperature. Enjoy a refreshing scent and taste and bitterness blended with umami taste, 70 ℃ is the proper temperature, however if you want umami, please drink it when the temperature is about 50 ℃. Temperatures will drop by about 10 ℃ if you brew a well-boiled hot water into a teacup. Leave a further distance, and if you pour into a teapot, it will drop 10 ℃. Please lower the temperature with it as a guide. If you know the temperature of hot water with your palm and the suitable temperature to put in tea through tea cup, it is tea meister. Put tea leaves in the teapot, pour hot water cooled water and close the lid. Let’s open the lid 45-60 seconds later and look at the state of tea leaves. It is time when tea leaves started to open. If the leaves are wide open, it will be too thick and the second time will not be delicious. As tea leaves begin to fit in hot water and begin to bulge in the teapot, please pour into the tea cup.
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