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TeaTypes
Tea can be broadly categorized according to the processing method.Green Tea,Oolong Tea,Black teaThere are three types:
These are all originally made from the same tea leaves (a plant of the Theaceae family).
Green Tea
Green TeaThe tea leaves are heated immediately after picking.(I.e.There are various ways to grow and make them.TypesThere is aSencha,Gyokuro, made without kneadingTencha(Matcha) and others.fermentationTea made without anyUnfermented tea)is.
Oolong Tea
Oolong TeaTea leaves are cut halfwayfermentationLet it sit and then fry it.fermentationTea that stoppedSemi-fermented tea). China and Taiwan are the main producers.
Black tea
Black teaThe leaves are pickedWithering((I.e.) and then massage thoroughly.fermentationA reddish orange tea (発酵茶). The fragrant flavorCharacteristics.
But tea hasVarietyThere,
Each processing method is suitable based on the amount of umami component (theanine)Typesare selected and made.
Tencha/Matcha
A tea plantation covered with shelves (Ohishitaen) and the sprouts are grown out of direct sunlight and steamed.(I.e.It has a rich aroma and a mellow flavor.Matcha TheTenchaIt is ground into powder using a tea mortar and pestle.
Gyokuro
A tea plantation covered with shelves (Ohishitaen) for more than 20 days to allow the shoots to grow into soft, dark green shoots.steamWhile trying(I.e.It is a top-quality tea with a rich, full-bodied fragrance and a mellow flavor, and is a vibrant green color. The tea leaves can also be eaten as is.
Covered tea
Tea plantation under cover (Ohishitaen) for more than 14 days, and the sprouts are grown in a dark place.steamWhile trying(I.e.This was created by doing this.SenchaThe freshness ofGyokuroIt has a combination of flavors.
Sencha
Uncovered tea garden (Open-air gardenPicking the sprouts ofsteamAfter that, while massaging(I.e.It has a refreshing aroma and a refined, astringent taste. It is the most widely consumed tea in Japan.
Senryu
Bancha teaOne of the.SenchaFrom the leaves that are produced whenSortingUse green, thick, large ones that have been cut into pieces. They have a light flavor.
Hojicha / Roasted green tea
Senryu,SenchaOn high heatfryThis is tea that brings out a fragrant aroma.
Black rice tea
Senryu,SenchaVery oftenfryIt is a tea mixed with boiled rice.
Kyoto Bancha
After the first tea is pickedParent leafThesteamDon't bother(I.e.afterfryThe leaves and stems are still in their original shape and have a strong aroma.
Tamaryokucha
鉄製comeskettleTea leaves infryAnd that's what I ended up with (Pan-fried)and,SenchalikesteamafterCurved ball shapeWhat I finished (steam(Made in Japan)TypesIt is also known as Guri tea. (It is produced in large quantities in the Kyushu region.)
Oolong Tea
Tea leaves halfwayfermentationLet me, thenfry....fermentationThis highly aromatic tea is produced mainly in China and Taiwan.
Black tea
CompletelyfermentationAfter(I.e.The tea is reddish orange in color and has a strong, fragrant flavor.
The deliciousness of teaSecret
There is a way to grow tea without exposing it to sunlight.
Vegetables and fruits need lots of sunlight, so why is tea different?
Tea contains theaninematerial IncludingTheanine is an amino acid that gives tea its delicious flavor.acid*What is this? It is made from roots to leaves.mobileBut when sunlight hits it,AstringentIt turns into catechin, which has a mellow taste.Gyokuro,TenchaThe sunlightavoidanceIt is made using leaves that have been cultivated in the area.
Open-air gardenwithOhishitaen
Open-air garden
SunshinefullIn response toCultivationThis is a tea plantation.
Theanine becomes catechinchangeAs it continues, the bitterness alsoAdditionAnd,SenchaThis produces a refreshing tasting tea.
Bringing out the flavor of green teaOhishitaen
Covering the tea gardenCultivationHow to do.
In 4 monthsproutsWhen the leaves start to appear, use reed screens and straw before plucking them.Chemical fiberCover it with a cloth or something to keep it out of the sun.changeIt has less bitterness and more umami flavor.Tencha・Gyokuro-You can make tea such as kabuse tea.
◎ Less sunlight → Less bitterness, more flavor
According to the bookOhishitaen
This is a traditional way of covering tea plantations that has been handed down in the Uji tea producing region for generations.
With log stakes and bambooshelfThen, they spread a bamboo mat on it and put straw in it.applyThe tea plantation istemperatureThe temperature is low and the humidity is high, so the new shoots grow slowly.grow international success.
Chemical fiberbyOhishitaen
Imitating the book,Steel framecomesshelfOn top of theChemical fiberCover with.
The cover is two-tiered.Breathable*This increases the humidity level and prevents the humidity in the tea plantations from becoming too high.
To make delicious tea, it is important to have a good balance of sunlight!
| *Catechin (astringent component) | A substance contained in tea leaves,FungusIt has the ability to kill bacteria and prevent cancer. |
|---|---|
| ※amino acid(Umami = sweet component) | There are about 20 types of components that make up protein, many of which have a savory or sweet taste. |
| ※Yoshizu | A blind woven from reed tree stems. |
| ※Straw | Dried stalks of rice or wheat. |
| *Breathability | The air inside and outside can pass through each other. |
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