8 August 2020 - MATCHAZUKI

Why do we need to give so much importance to the media and photography of our restaurant’s menu?

Because color is one of the most important parts of design. Because color will determine the feeling and create the mood of the viewer, whether it is a single tone (monochromatic), bright (bright), cool (cool), warm (warm), or adding a variety of shades to perform different functions in one design piece.

Each type of tea gives different colors depending on the harvesting and production process. The charm of tea colors that are not gaudy and are naturally pleasing to the eye, such as matcha that gives a dark green color, hojicha that gives a reddish-brown color from roasting green tea, or oolong tea that tends to be golden yellow. If these colors are on the poster or package of the shop, highlighting the highlights and choosing the right color pairs, choosing a Pantone color set that helps to enhance the image to look full, will help make the image look pleasing to the eye and more easily attract attention. Importantly, having a color set in mind will help you brief the graphic design work that is designed, whether it is the tea menu or the packaging of the shop, to understand in the same direction more.

Many people may not know what Pantone means.

Pantone is the name of an American printing and design company. Many people know them as the creators of the Pantone Matching System (PMS) color matching standard used by printing companies around the world.

When we print posters, make labels, or find color pairs for media of green tea products, I believe many people have encountered the problem that no matter how we choose, the tea color is still not as desired. Having a set of Pantone colors to compare with your favorite colors will help you get a more accurate job. Because sometimes if we look at printed work on a screen, each screen has different brightness and the color can be easily distorted. This color selection technique can be used to adjust the composition of the image for taking pictures as well.

The first thing to consider when choosing colors is that too many colors can make your design look confusing and not as appealing as it should be. The method most people recommend is to use 2-3 colors in the design. Use the technique of lightening and darkening the colors from those 2-3 colors to make the piece more dimensional. Try using the color wheel to choose. I guarantee that your work will come out looking clean. For empty spaces, try adding a little texture so that it doesn’t come out too smooth. If you’re focusing on selling Hojicha tea menus that have brown tea colors, you should use orange tones together and adjust the intensity of the tea color down.

Techniques for choosing the main color and finding the color that goes with it. Think about what kind of work you are designing. Is it sports, fashion, beauty, or business? Because the mood of each work uses different colors. Do you want the mood of the work to come out soft or intense? Then try to add a little more detail. You will get interesting colors. For example, green tea. The main color is green. The color that goes with it is pink. That will make the picture look gentle, easy to access, and friendly to consumers. Or if it is an orange-brown tea color, you can use pink as a pair as well.

Or if anyone really can’t think of anything, try going to Pinterest, a source of many designs that will give you ideas and groups of color tones that have already been paired to use in arranging the composition of product photography images. And on Pinterest, there will be color values displayed, making it easier to use because we don’t have to sit and compare ourselves to what kind of green tea to use. Just type in the color value and we’ll get the exact correct tea color. Or if you’re not sure which color code to use, another method that will help you get the tea color that’s closest to the real thing is to suck the color from an image that has the tea color that we want.

We have therefore collected examples of popular color tones used in artwork to provide green tea lovers with ideas for easier and more convenient use.

Source

https://colorpalettes.net/wp-content/uploads/2014/08/cvetovaya-palitra-478.jpg

http://color.romanuke.com/tsvetovaya-palitra-2164/

Article from: Fuwafuwa

The tea leaves we brew and drink every day actually come in many different grades, depending on the different methods used to produce and harvest the leaves. There are many different types to choose from. Therefore, to control the quality of tea, tea leaves are graded based on the quality of the leaves produced at each factory or tea plantation. There are three grades:

Whole Tea leaf grades: Generally, whole leaf tea is considered good quality tea. It is divided into 4 sub-grades: young leaves , which are the young top leaves of the whole leaf tea and are considered the best tea. The first pair of leaves is a lower grade, with a slightly larger leaf size. Pekoe, this grade of tea has thick and twisted leaves. Pure Souchong has large, rather tough and coarse leaves. When producing, the machine will mold the tea leaves into round balls. When brewing, these tea balls will expand to clearly show the leaf shape.

Broken Tea Leaf is tea leaves that have not been graded according to the first four steps. Manufacturers will then process the remaining tea leaves, fermenting and roasting them according to each factory’s methods. It is tea left over from the grading process by cutting the remaining leaves into small pieces and then adding flavoring to the next step. The properties of powdered tea are that when brewed with hot water, the color is released very quickly, making it popular with tea drinkers. The smell, color, and taste depend on the manufacturer, so the price is suitable for the general public.

Fine Leaf Teas are the tea that is left over from grading. The remaining scraps are cut into small pieces and then processed for further production. The characteristics of fine leaf tea are that when brewed with hot water, the color is released very quickly, making it popular with drinkers. The smell, color, and taste depend on the manufacturer. The price is reasonable for the general public.

As you can see, the size of the tea leaves and the flavor quality of the tea leaves are not solely determined by their size. They also depend on the characteristics of the tea leaves, such as their tip or the part of the tea plant they belong to. Larger tea leaves do not necessarily mean better flavor. Even tea leaves, considered the highest quality, may experience a drop in flavor if they pass through the hands of a poor tea producer. This is because leaf size does not distinguish quality or nutrients. Larger leaves produce tea with a lower concentration due to the greater surface area they have when exposed to water, which reduces extraction efficiency .

The key point is tea harvesting. This is crucial because producing high-quality tea begins with fresh, high-quality tea leaves, which are those collected from the buds, consisting of one bud and two leaves. Tea harvesting begins in March and continues until November, with an average harvest every 10 days. The ideal time to harvest tea buds is between 5:00 AM and 2:00 PM. Tea buds should not be packed tightly in baskets or bags as this can damage the buds and damage the quality of the tea leaves due to the heat generated by the leaves’ respiration. After harvesting, they should be sent to the factory within 3-4 hours.

How to store tea leaves: Tea leaves must be stored carefully to preserve their aroma, color, and flavor. The container used to hold the tea leaves must be dry and odorless, with no air allowed. Important factors affecting the quality of tea leaves are humidity, temperature, and aroma. If the production process and storage are not up to standard, the size of the tea leaves, whether small or large, or whether they are collected from the buds, will cause the tea to deteriorate.

Source

https://www.pinterest.com/pin/491596115580846654/

http://www.taotealeaf.com/da-hong-pao-oolong-tea-premium/

Article: Fuwafuwa

Day: August 8, 2020

How to choose Pantone tea color to be perfect

Does the size of tea leaves affect the quality of tea?