Category: Matcha Knowledge

The tea production process is considered an art. Because of the close control of production And with the meticulousness of every production step, it will result in a variety of teas with different flavors. Whether it is drying the tea leaves, or withering, through rolling and fermentation or oxide reaction, every step is important to the taste of the tea. The production of good tea leaves must also be planted in good quality. Because the important part comes from the natural environment, both the terrain and the climate. And there are many things that are worth knowing about growing green tea (Read more at https://bit.ly/3eRNXRU ). In Japan itself, there are only a few places that can grow green tea with good yields. The well-known area is Uji City, Kyoto, where farmers have experience in both planting and harvesting techniques.

The tea leaf harvesting process begins in early May, when the young leaves are carefully selected from the tea plant, with the best young leaves being called “ichibancha (一番茶).” Experts select only the youngest and greenest leaves to be namacha (生茶), or “fresh tea.” The leaves then go through the main production steps, as follows:

1. Withering: This process is done by shaking off moisture from fresh tea leaves at room temperature for 8-24 hours (depending on the type of tea to be produced). The leaves are then dried to reduce the water content of the tea leaves by 50-60%. The resulting tea leaves are soft and bendable before being processed further.
2. Rolling: By rolling the leaves to dry them by twisting and crumbling them. During rolling, some broken leaves are normal. If there is no machine, some people may shake or use their hands. During the rolling process, oil will come out of the tea leaves, giving the tea a special aroma. The chemical changes that occur for a short period of time through rolling will result in tea leaves with good taste and aroma. After that, they will be sent to a sifter to separate the types of tea. Small leaves will go to the next step, while bigger and harder leaves will be sent back to be rolled a second time.
3. Oxidation/Fermentation is a chemical process in which oxygen is absorbed to release enzymes that react with air. It begins when the leaf membranes break down during oxidation, causing the leaves to turn a bright gold color. This is the key factor in determining whether a tea is green, black or oolong. It is a transitional stage that affects the aroma and color. If this stage is stopped too soon, the tea will be green and may have a metallic taste. If fermented for too long, it will gradually become sweet and lose both its quality and aroma.
4. Drying or burning: This process will dry the leaves evenly throughout the leaves by applying continuous heat of about 120-200 degrees Fahrenheit to stop the oxidation fermentation process. There are two ways to stop the oxidation fermentation process: steaming using heat or by roasting. The tea leaves are placed in a large iron basin for about 20-30 seconds and heated to 100 degrees Celsius. This stops the destruction of the enzymes that cause fermentation. The tea leaves remain green. Roasting causes the tea leaves to turn black and dry, leaving only 2-3% moisture. However, excessive heat can cause the tea to lose its flavor, color, and aroma.
5. Grading is a process in which leaves are graded using a screening device or sieve with different sized burrs.
   The above steps do not mean that all types of tea must go through this process, but it is just an overview of the tea leaf processing process. The production of each type of tea will have slight differences, resulting in different flavors. For example, the production of white tea has the shortest steps because it does not have to go through the rolling process and the fermentation process or the oxidation reaction. The young tea leaves will be picked and dried before entering the drying process using steam immediately. Because white tea does not have a fermentation process, the color of the tea leaves is still green and white. In terms of the production of black tea , it is the tea that goes through the most processing steps. The collected tea leaves will go through the full fermentation process, consisting of the 5 basic steps above. During the drying period, the leaves will be 80% dry, which is black tea. But if it is dried too much, it may not have a fragrant smell. The method of making oolong tea is similar to black tea, but the difference is that the leaves are dried directly in the sun for 6 hours. Then, the leaves are shaken in a bamboo basket to make the edges of the leaves flawed, while the center is still green. The fermentation time is about half that of black tea. The oxidation reaction is stopped by making a fire. For oolong tea, the leaves are heated at a higher temperature because they contain a lower water content.

Green tea starts with the first drying of the tea leaves. After that, they are placed on a pan or steamed to prevent the oxide reaction. Finally, the leaves are rolled and dried quickly for the last time. This method keeps the tea leaves green. Due to the simple and less steps in the production process, green tea still has more beneficial plant substances than other types of tea. Green tea can also be divided into 2 types: steamed green tea and roasted green tea.

1.1 Steamed green tea is the process of stopping the chemical processes in the tea leaves by steaming them for a short period of time. When picking the tea leaves, they must be steamed at a temperature of 100 degrees Celsius for 0.7 minutes to stop the activity of the enzyme polyphenol oxidase. Then, they are massaged with hot steam to reduce the moisture content in the leaves. Then, they are massaged in a room at normal temperature to break the cells and massaged with heat again to make the tea leaves roll up beautifully. Then, they are dried to reduce the moisture content in the tea leaves to 4%. Most steamed green tea is processed in Japan. The color of this type of tea is green to yellowish green because it still contains chlorophyll.

1.2 Roasted green tea is tea that stops the chemical processes in the tea buds by roasting them in a hot pan at a high temperature of about 300-350 degrees Celsius, then kneading to break the cells until they roll up and dry. Roasted green tea can be separated into 2 types: lightly fermented roasted green tea and unfermented green tea. The color of the tea is light green with a yellow tint.

From the various steps of tea production process above, it can be easily summarized in this diagram.

I believe that tea lovers, after reading this article, many of you will definitely start to be interested in visiting tea plantations in Japan ^^

Source

http://www.refresherthai.com/article/teaMade.php

http://www.ocha.tv/how_tea_is_made/process/schedule_ryokucha/

Article from : Fuwafuwa

Have you ever wondered why some green tea shops have a strong taste while others have a very weak taste, even though they use the same matcha powder? That’s because there are actually two ways to brew green tea in Japanese culture, called Usucha and Koicha. These are traditional ways of preparing matcha that originate from the Chado ceremony, a Japanese tea ceremony.

If we translate it directly from Japanese, Usucha means “light tea”, while Koicha means “strong tea”. It may not be easy to understand, but the meaning is straightforward. Usucha matcha has a thick layer of foam on the surface, which can be easily achieved by beating the tea with a tea brush. The taste is smooth. When you first drink it, it is sweet and bitter, but when you swallow it, you will get the umami taste. It is brewed in a small cup for one person, so the tea has a mild and slightly bitter taste. In the old tea ceremony, this type of tea was eaten with Higashi Japanese sweets, but nowadays it is eaten with namagashi, such as mochi, dango, nerikiri, and yokan.

On the other hand, Koicha matcha is much more concentrated and has an umami flavor that may be too strong for beginners to drink. This is because Koicha requires about twice the amount of matcha powder and half the amount of water compared to Usucha. Because in the tea ceremony, Koicha is brewed in a large container, so it can be drunk by many people, it needs to be brewed to have a stronger flavor.

It can be seen that in the two traditional styles of matcha brewing, the highest quality matcha is preferred for the ceremony, that is, using tea powder where the tea leaves are covered with leaves, to be exposed to the least amount of sunlight for the first 20 days or so. This period is calculated from the time when the first buds start to sprout. This covering to block the sunlight prevents the sweetness in the leaves and limits the bitterness that can be produced. The tea leaves are harvested by skilled hand pickers to maintain the quality of the tea leaves until the final stage. Because after picking the tea leaves, they must be steamed to prevent oxidation of the tea leaves and maintain their green color and freshness.
Then, it is dried and sorted to prepare for grinding with a large granite mortar into a fine tea powder called matcha [抹茶]. Whether the mortar is turned manually or automatically, the amount of tea powder that can be collected per hour is only forty grams. The best quality tea leaves are made from the top young leaves, so the production is labor-intensive, which inevitably makes the price relatively high.

Green tea is a beverage that has been with the Japanese for a long time. It is used in many important events, such as welcoming important guests, birthdays, or changing seasons, to truly experience the taste of drinking tea. However, making your own usucha and koicha does not make the activity a complete matcha tea ceremony in the Japanese style. This is because the actual ceremony has many other steps that are quite complicated.
Therefore, some cafes nowadays use the names of these two types of tea brewing as the names of their menus to help customers understand the taste and strength of the tea. There is no traditional Japanese tea ceremony when serving it.

However, even though Usucha tea is a light tea with a not very strong flavor, it may still be too strong for those who have never tried matcha. If you are not a regular tea drinker, it is recommended that you start with Matcha Latte first, or if you are using pure matcha, you should brew it weaker than the original Usucha.

How to prepare Usucha and Koicha

To make Usucha, mix 1 teaspoon of matcha powder with 60 ml of hot water and quickly whip the matcha in an M shape until dissolved. Repeat until the matcha has a thick foam with many small bubbles. Finish by whipping in a circle and lifting the matcha from the center of the bowl.

For concentrated Koicha, use 2 spoons of matcha powder with 30 ml of hot water and slowly stir in a circle until dissolved. Avoid creating bubbles to obtain a concentrated matcha with a consistent taste. The water used to brew both types of tea should be 85 degrees hot water, which is enough. This is another precaution to maintain the best taste of tea because each type of tea is suitable for different water. (Read more at https://bit.ly/3tWmvZj ) In addition to the temperature precautions, the water used to brew matcha does not need to be mineral water. Just use water with a neutral pH value. (Read more at https://bit.ly/3dRldcB )

Source

https://naokimatcha.com/recipes/usucha-and-koicha-2/

Article from : Fuwafuwa

Most green tea lovers already know that tea powder should not only be stored in a tightly closed, opaque, and airtight container, but also be kept away from sunlight or heat for long periods of time, and should be stored in a cool place. However, after taking it out of the refrigerator, it should be left for a while to cool before opening the container to prevent the tea from becoming damp.

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Since tea powder is sensitive to light and has a delicate storage method, the tea storage box should be as precise as possible to preserve the quality of the tea and protect the tea powder from the air. Therefore, glass bottles and transparent bottles are not suitable for storing tea powder. This tea powder storage box is called棗 or natsume (Tea caddy) in Japanese.

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The origin of tea storage boxes comes from Europe because in the past, tea was very expensive. The culture of tea consumption among the British was spread from China in the mid-17th century. At that time, it was believed that tea could cure diseases and had many health benefits. Tea had been known in the East for thousands of years. The British therefore valued tea very much. Because tea at that time was expensive, it had to be stored with a lock and key very well. The boxes used to store tea powder were often expensive and decorated to match the atmosphere in the living room or other reception rooms where tea would be served. Tea storage boxes come in many materials, such as wood, with mahogany and rosewood being popular. There are also many different looks, both hexagonal and octagonal. There have been continuous developments, including boxes made of clay, stainless steel, in many shapes and designs. However, the most obvious characteristic is that all types of boxes are opaque. If anyone currently puts their tea in a clear plastic box, even if it has a tight-fitting lid, it would be better to change to a box with the correct shape.

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Therefore, when choosing a tea storage box, you can choose either stainless steel or wood. Just make sure the lid is tight. If there is a lock to close it tightly, it will help extend the shelf life of the tea powder. If anyone is looking for a tea powder storage box, try choosing from htps://matchazuki.com/product/canister/

Source

https://matchazuki.com/product/canister/

https://colnestour.org/magazine_article/tea-tea-caddy-brief-study-early-history-tea-containers/

 

Article from: Fuwafuwa

When it comes to making matcha, the equipment that comes to mind is probably Chasen, a bamboo spoon, Cha-chaku, or Chasen stand. The method of using these equipment can be studied from many websites. However, the correct use of equipment also requires proper storage. Let’s see how each type of tea brewing equipment should be stored.

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Start with storing the Chasen or tea brush, the most important tool for making tea. After use, swing it in warm water, focusing on swinging only the part that touches the matcha, do not wash the whole thing. After swinging it for two times, set it aside to dry. If anyone has a Chasen rest, it is recommended to insert it and wait for it to dry. It will be better because this Chasen rest has the advantage of not letting water flow into the handle and it also helps maintain the shape of the Chasen. After the Chasen is dry, store it in a box or in a place with a suitable temperature, not too hot, not too cold, with good air circulation. Most importantly, it must not be too humid or dry. Because if it is too hot or dry, the bamboo will become brittle and break easily. And be careful about humidity or the bamboo will grow mold. As for the ceramic Chasen rest, it helps the Chasen dry quickly and maintains the shape of the bamboo, preventing mold. Just observe carefully if there is a little stain or not. If it is dirty, just wash it and let it dry. Because it is not very dirty. But if it is used for a long time, do not neglect to check if it is still in good condition and suitable for use.

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As for the Cha-cha-ku or bamboo spoon, there is a very easy way to store it. After using it to scoop matcha, “do not wash” or “do not let it get wet” at all. Because the Cha-cha-ku is a tool that directly touches matcha. If you wash it, the Cha-cha-ku will have moisture. When you use it to scoop matcha, the moisture will flow to the matcha in the container, causing the matcha to clump together. In addition, washing the Cha-cha-ku too often will cause the bamboo to lose its shape and become old faster. Therefore, it is recommended to use dry tissue paper to gently wipe off the matcha powder. That is enough.

Chawan or tea cup, after use, rinse gently with water. It is not recommended to wash in a dishwasher or dryer. And do not use Scotch-Brite to scrub the cup too hard. Avoid using dishwashing liquid. Should use organic type with mild scent. After washing, it is not recommended to put in high temperature places such as microwave, oven or stove. But the most important point is that Chawan is for brewing matcha tea only. Should not be used to mix with other things. Otherwise, it may smell.

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There are some types of equipment that should be washed with hot water before first use and left to dry completely, such as ceramic teapots. After use, it is not recommended to use a dishwasher, dryer or dishwashing soap. For the built-in filter area, squeeze the water out of the spout. Use a toothbrush or toothpick to remove tea leaves stuck in the strainer. After use, always let it dry completely because if stored while still wet, it may cause musty smell or mold.

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Source

https://www.worldmarket.com/product/matcha-bowl-and-whisk-tea-gift-sets-set-of-2.do

thediscoverer.com

fitteaandsushi.blogspot.com

Article from: Fuwafuwa

The tea ceremony, or Chadou, comes from the words Cha (Cha) meaning “tea” and Dou (Dou) meaning “way”, which together mean “way of tea”. The highest purpose of the tea ceremony is to express the beauty of welcoming visitors, to appreciate the value and beauty of things around us, and to foster friendship between host and guest. The basic equipment for a complete tea ceremony includes:

1. Kama (Kama) a kettle used for boiling water for tea.
2. Natsume (Natsume) a jar for matcha powder
3. Chaire (Chaire) teapot
4. Chashaku (Chashaku) is a long, pointed spoon made of bamboo. See more at shorturl.at/alIZ1.
5. Chasen (Chasen) A tool for stirring tea, made of bamboo. See more at shorturl.at/sDGIT or shorturl.at/aqBT2.
6. Chawan (Chawan) A large tea cup that varies depending on the season.
7. Chakin (Chakin) a cloth for wiping tea cups
8. Hishaku (Hishaku) a ladle for scooping water for tea brewing

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Matchazuki has introduced you to many types of tea ceremony equipment. This time, we will introduce you to a small cloth called a Tea cloth (茶巾, chakin). Chakin is mostly white linen, but nowadays, it is also made with more patterns. The size varies depending on the use and style, but it is usually a rectangle of about 30.3 x 15.2 cm. The cloth is folded in a specific way and placed in a small container or cylinder called a kintō (巾筒). The chakin is commonly used to wipe chawan, or tea cups, after washing. The way to use the chakin requires that it be folded beautifully for easy and neat use, so that it looks elegant during the tea ceremony.

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You can see more folding methods at https://www.youtube.com/watch?v=Uv-wxLKVxuI&ab_channel=KoheiYamamoto

You can see how chakin is used to wipe tea cups (chawan) as shown in the example in the picture above. After folding, it is placed in the tea cup (chawan) before starting the ceremony as shown in the example below. If any shop has a tea ceremony activity in the shop so that customers can really experience the Japanese tea ceremony, don’t forget to bring the chakin cloth as part of the activity.

Source

https://www.facebook.com/MatsuKazeTea/photos/a.563146407056813/3132182870153141/shorturl.at/abqHN

Article from: Fuwafuwa

Are you bored with having to work from home, drinking the same old beverages, not being able to travel abroad, so the opportunity to learn about each country’s tea culture by yourself has been missed. Today, MATCHAZUKI will take you to get to know the uniqueness, differences and strengths of each country’s tea instead of flying to taste it yourself. Let’s see what the strengths of tea, a universal beverage, are from each country, and what type of tea it is.

Start with Turkish tea , a tea served in a small glass with a sugar cube. Hot tea is a popular drink and can be drunk at any time and on any occasion. Turkish teapots are double-layered kettles with hot water on the bottom and tea leaves and hot water (tea). Place the kettle on the stove, add water to the bottom kettle and dry tea leaves to the top kettle. Do not add hot water yet. Wait until the water in the bottom kettle boils. Pour hot water from the bottom kettle into the top kettle until it covers the tea leaves. Place the top kettle on the bottom kettle. Turn down the heat and continue to brew. The tea brewing method is complete. To pour tea, pour tea from the top halfway into a teacup and add hot water from the bottom kettle. Adjust the strength to your liking. Add sugar cubes and stir until the sugar dissolves. Stir until the spoon and glass clink together to create a delicious tea experience. Turkey has many types of tea leaves, the most popular being black tea, apple tea, and chamomile tea.

Moroccans enjoy a refreshing green tea with mint leaves, which is a famously sweet tea, so don’t forget the sugar, and Moroccan tea is often served with a variety of dried fruits and nuts for dessert.

Kuwaitis love black tea mixed with cardamom and saffron. Tibetan tea is made with milk, yak butter and salt. It has a bitter taste, so it is popular among children, adults and the elderly. It is also a tonic for practitioners. Tibetan tea is usually black tea, pressed into blocks. In areas where yaks are raised, this type of tea is drunk by boiling it with milk. In central and parts of Kham, such as in Gyalthang (Shangri-La), butter is added, a little salt is added and pounded in bamboo tubes, resulting in a unique Tibetan beverage called butter tea. However, in areas where animals are not raised, fresh milk is hard to find, so salt is added to black tea. Interestingly, when Tibetan tea is kept in yak skin for more than ten years, it becomes “fermented tea”, which becomes a health tea. The older this type of tea is, the more valuable and expensive it becomes.

Hong Kong people add condensed milk to their tea and ice, similar to iced tea. However, Taiwanese tea is famous for its tapioca pearls, which originated when Taiwan added large pearls of boiled sugar to tea to enhance both the flavor and the interestingness of drinking tea. It has spread and become famous all over the world, not just in Asia, but even blonde Westerners cannot help but be amazed by the interesting novelty and the incredibly delicious taste of Taiwanese “pearl milk tea.”

American Tea Although Americans do not drink as much tea as the British, because Americans prefer to drink coffee rather than tea, tea plays a significant role in American society. During the period when the United States was a British colony, tea leaves that were to be brought to the United States were subject to taxes, which led to violent protests. This was the issue that led to the declaration of independence of the United States from England. In addition, it can be said that Americans revolutionized the way tea is drunk, which has become popular all over the world until today, namely, tea bags and iced tea. However, Americans still like to drink black tea, just like the British, and usually drink black tea with lemon and sugar. Baking soda is another ingredient that Americans add to make the tea taste smoother.

Pakistani Masala tea, made with spices and cow’s milk butter, is also known as “mixed-spiced tea.” It is mainly made with black tea leaves from the Assam state and is blended with a variety of Indian spices such as cardamom, star anise, coriander seeds, nutmeg and cloves. It was originally used as a medicinal and Ayurvedic drink thousands of years before the British introduced “tea” to the world. Today, Masala Chai is known around the world as a black tea steeped in milk. Westerners have adapted it into a “Tea Latte”, but Pakistani tea must have the sweetness of palm sugar, the richness of fresh milk and the aroma of spices.

As you can see, in addition to the Japanese green tea that everyone is familiar with, other countries also have different tea drinking cultures. The traditional taste of tea that we drink also changes in each country. If the COVID situation is over, I believe that many people will definitely go out to travel and taste tea in different countries.

 

Source

https://petmaya.com/21-tea-around-the-world-wow

http://theteashelf.com/teas-across-the-world/

http://thewoksoflife.com/2015/08/yuanyang-tea-hong-kong/

https://www.tastesoflizzyt.com/russian-tea/

http://myturkeyfood.blogspot.com/

https://www.flickr.com/photos/61259075@N08/14486900931/

 

Article from: Fuwafuwa

At first glance, you may not know whether the green tea drinks we are drinking are truly Japanese or produced in Thailand. If it is not clearly stated, it is difficult to distinguish. However, it can be observed from the consumption characteristics, namely:

1. Many Japanese still think that green tea and sugar are incompatible and still prefer to consume plain green tea, which is the original taste like in ancient times. It is pure green tea that is very healthy. However, Thai people do not consume it this way. Therefore, Thai green tea has added sugar to adjust to Thai people’s preferences.

2. Japanese people have a meticulous way of making tea, which has led to a unique culture. Most Japanese people drink tea hot, but in Thailand, because the weather is hot, people prefer to drink it cold.

3. In terms of the green tea planting process in northern Thailand and Japan, due to different weather conditions, temperature, humidity, and altitude, the characteristics of the tea, color, smell, and taste are different and unique to each place. Most tea plants are planted at the beginning of the rainy season, around May-June, when the soil is moist enough. However, tea is a plant that requires high humidity and consistent humidity throughout the year to sprout. In Japan, tea sprouts better due to Japan’s climate, especially in Kyoto, a city surrounded by mountains, so it is not too hot and has the right amount of humidity. However, most Thai tea gardens still rely on natural rainfall as their main source, so the tea gardens have different yields depending on the amount of rainfall each year. This depends on the climate and the amount of rainfall.

4. Japanese green tea is not roasted on a pan like Thai green tea, but is heated by steaming and drying. Japanese green tea leaves are therefore bright green and the tea is naturally light green.

5. Many Thai green teas mix flour into the tea powder to increase the amount of tea powder, but the taste and color will also be diluted. Therefore, do not be surprised if you find green tea powder produced in Japan that is much more expensive than in Thailand. This is clearly seen in tea shops and beverages in the market. If you order a green tea drink, you will clearly see that the color of Thai green tea is light, similar to mint green.

However, even though the quality of tea produced in Thailand may not be comparable to that of Japan, if you brew a drink according to the shop’s own recipe, it is another interesting option. But for any shop that wants customers to drink strong green tea, choosing green tea powder, a quality ingredient from the origin, will make the menu at the shop even more delicious.

Source

https://saihojimatcha.com/pages/saihoji-faqs

https://www.instagram.com/p/BgYv1pfHjgF/

https://nourishedkitchen.com/matcha-tea-latte

Article from: Fuwafuwa

หากพูดถึงน้ำที่ต้องใช้ในการชงชา เชื่อว่าทุกคนต้องนึกถึงอุณหภูมิของน้ำที่ควรใช้ มากกว่าชนิดของน้ำที่ใช้ชงชา เพราะปกติแล้วเราก็จะใช้น้ำสำหรับดื่มทั่วไป อาจจะเป็นน้ำขวดธรรมดาแบบที่วางขายทั่วไป นำมาต้มให้เดือดก็เป็นอันใช้ได้ แต่บางคนอาจจะสงสัยว่า แล้วน้ำแร่สามรถใช้ชงชาได้มั้ย? น้ำแร่ได้ชื่อว่าเป็นน้ำที่มีแร่ธาตุอยู่มาก หากเอามาชงชาแล้ว จะได้ชาที่ยิ่งคุณภาพดีจริงรึเปล่า??

น้ำแร่ มี 2 ชนิด แบ่งชนิดตามปริมาณของแร่ธาตุแมกนีเซียมและแคลเซียมที่พบในน้ำ ซึ่งถ้ามีปริมาณของแร่ธาตุสูง จะเรียกว่า “น้ำกระด้าง” (Hard Water)เป็นน้ำที่มีหินปูนและแมกนีเซียมละลายอยู่ด้วยค่อนข้างมาก แต่ถ้ามีปริมาณของแร่ธาตุต่ำ ก็จะเรียกว่า “น้ำอ่อน” (Soft Water)ส่วนมากน้ำแร่ นำเข้าจากต่างประเทศจะเป็นน้ำแร่ธรรมชาติแบบน้ำกระด้าง แต่ถ้าในไทยจะเป็นน้ำแร่ธรรมชาติแบบน้ำอ่อน โดยหลักแล้วน้ำทั้ง 2 ชนิด สามารถชงชาได้รสชาติดีเหมือนกัน แต่กลิ่น สีจะแตกต่างกัน

ในการชงชา นิยมใช้น้ำอ่อนมากกว่าน้ำกระด้าง เพราะในน้ำมีปริมาณแร่ธาตุน้อย ชาที่ได้จึงมีสีเข้ม รสชาติเข้มกลมกล่อมกว่า ทำให้สามารถดื่มด่ำกับรสชาติของชาได้มากที่สุด ตรงกันข้ามกับการใช้น้ำกระด้าง ซึ่งรสชาติของแร่ธาตุจะไปกลบรสชาติของชา ทำให้เวลาดื่ม นอกจากจะไม่ได้ดื่มด่ำกับรสชาติของชาอย่างเต็มที่แล้ว และอาจมีกลิ่นคล้ายๆกับโลหะเจืออยู่ในน้ำชาอีกด้วย รสชาติและกลิ่นหอมจะอ่อนๆ สีน้ำชาจางๆ แต่ก็ไม่ใช่ว่าจะไม่สามารถใช้น้ำกระด้างในการชงชาได้เลย เพราะสุนทรียของการดื่มชาของแต่ละคนแตกต่างกันไปตามความชอบนั่นเอง

อย่างไรก็ตามก็มีบางคนที่เน้นความสะดวก นำน้ำประปามาต้มแล้วเอามาใช้ชงชาดื่ม ซึ่งน้ำต้มที่ได้จะมีคลอรีนที่ใช้สำหรับฆ่าเชื้อโรคในน้ำละลายปนอยู่ด้วย จะมีกลิ่นอื่นเจือปนอยู่ ถ้าอยากจะใช้น้ำประปาไปต้มชงชา ควรต้มน้ำในภาชนะที่ไม่มีฝาปิดและควรเพิ่มเวลาต้ม ประมาณ 3-5 นาที เพื่อให้กลิ่นคลอรีนระเหยหมดไป

ดังนั้นในการชงชาสามารถใช้น้ำแร่ชงได้ และสามารถใช้น้ำดื่มทั่วไปที่ สด ใหม่ สะอาด บริสุทธิ์ กล่าวคือ น้ำที่ไม่มีกลิ่นอื่นเจือปน ไม่ใช้สารเคมีในการปรับคุณภาพ อีกทั้งไม่ใช่น้ำที่ผ่านการต้มมาแล้วหลายครั้ง เพราะน้ำต้มที่ผ่านการต้อมหลายครั้งจะมีออกซิเจนน้อย หากนำมาชงชาจะทำให้รสชาติชาจืดชืดไป ขาดความนุ่ม และความลึก เป็นไปได้ ควรใช้น้ำที่มีค่าน้ำเป็นกลาง (PH7)ดังนั้นจะเหมาะที่สุด

ทั้งนี้การใส่ใจกับคุณภาพน้ำอย่งเดียวไม่ได้ส่งผลต่อรสชาติของชา 100% แต่ความอร่อย รสชาติอูมามิของชา ยังต้องคำนึงถึงอุณหภูมิของน้ำ ระยะเวลาที่ใช้ชง คุณภาพใบชา และยังรวมถึงเรื่องของภาชนะที่ใช้ในการชงชาอีกด้วย

ที่มา

eatingwell.com

ourfoodstories.com

บทความจาก : Fuwafuwa