Why does organic Japanese tea taste so fragrant and sweet?

Organic tea cultivation requires abstaining from chemical fertilizers and pesticides. Organic fertilizers that are not genetically modified (GMO-free) are used, as are seeds that are not genetically modified or synthetic materials. Soil preparation prior to planting must be free of toxins for at least three years, and soil and water resources must be conserved during the production process to ensure that the produce grows naturally and is safe for health, free of chemical residues. This is because conventional tea cultivation still uses chemicals and pesticides, which can have long-term health effects.

While most tea in Japan is currently organic, only a very small percentage is 100% organic. This is because it is difficult to establish an organic tea plantation. There are many organic tea plantations in adjacent areas, and the spread of chemical fertilizers, pesticides, and chemicals that penetrate the soil from surrounding farms can make their way into the organic farms. Therefore, organic tea plantations need to create a buffer zone or shelter between the organic and the organic tea plantations to ensure that the soil is truly chemical-free.

Organic tea has a simple taste because the tea receives nutrients directly from the soil. The taste of the tea also depends on the weather conditions. Only the top three young leaves are selected and picked only in the morning before 7 a.m. This technique gives organic tea a special delicate taste because the tea leaves will sprout leaves to receive the soft sunlight fully and there is dew that will bring out the aroma and sweet, delicate taste of the tea to the fullest during this time of the morning. The weather conditions are another important factor that makes the taste of tea unique.

Another reason why organic tea cultivation is not very popular is because it is not easy to use organic fertilizers to produce the desired yield quickly. Organic fertilizers work slowly, lasting 3 to 9 months. In contrast, chemical fertilizers work quickly and effectively, only about 1 month. This is in line with the production costs, which are slow to work. Therefore, organic tea trees have a higher burden than non-organic tea trees. On the other hand, chemical fertilizers in non-toxic tea plantations make the cultivation process much easier, resulting in faster yields.

The soil in organic tea plantations is generally more aerated and softer than that in non-organic tea plantations, but this depends on the amount of fertilizer used. High amounts of organic fertilizers can make the soil softer and more airy. This is true for both organic and non-organic tea plantations. The airy soil is created by beneficial bacteria in the soil, creating a nutrient-rich and healthy environment for the tea leaves.

In the tea plantation area of Uji, Kyoto, Japan, during the summer, the sunlight is intense and the air is humid. But this humidity, along with the abundant fertilizer, is a very good environment for the tea plants, but it is also an environment that weeds like. Weeding in organic tea plantations requires pulling the vines from the tea plants, which is a difficult task because organic tea is weeded only by hand, and must be removed to prevent the weeds from absorbing all the nutrients from the fertilizer.

Organic tea tastes better than tea from other farms because it’s grown in ideal climates and natural water sources. It’s also high-quality because it’s hand-picked, and it’s safer for your health in the long run because it doesn’t contain chemical residues. This is why it’s more expensive than regular tea.

Source

https://www.unclelee.com/article-history-our-tea.html

https://www.hibiki-an.com/contents.php/cnID/19

Article from: Fuwafuwa

Chasen (茶筅 or tea whisk) is one of the most important tools for brewing and dissolving matcha powder. Therefore, it is very important to have the right type of brush and quality to get good matcha. There are many types of chasen, which have slight differences in materials, shapes, and usage. The main material used is bamboo. There are 3 main types of bamboo: Hachiku bamboo, Susudake bamboo, and Kurodake black bamboo. Hachiku bamboo is the most popular material for making chasen because its wood is smooth and soft, making it easy to carve. However, at the same time, it has low durability and is easy to break.

If you use Susudake bamboo , it will be more durable, but it is harder to find. Kurodake bamboo is the heaviest material used for making chasen, lasting three times longer than Hachiku bamboo, but Kurodake bamboo is especially difficult to carve. The bamboo used for chasen is usually about three years old and is harvested in winter. After harvesting, the bamboo is dried for a year. First, in winter it is made outside, leaving the wood in the winter weather, then it is stored in a dry storage area and left there for the whole year.

When the bamboo is ready, the most suitable and perfect bamboo is selected, cut into 9-12 cm long pieces and hand-carved into small pieces ready for use by the apprentices, and sent back to the master carver for further fine adjustments, including bending and spiraling.

The final shape of the chasen is determined by many factors, such as Chu-araho, a chasen with 70 to 80 coarser bristles used for Koicha (strong matcha), and Kazuho, a chasen with up to 120 finer bristles used primarily for Uzucha (diluted matcha).

Although many countries have made efforts to produce chasen, Japan consistently produces better quality due to the craftsman’s attention to detail at every stage, from careful selection of bamboo to each cutting and shaping. This is because the quality of bamboo has a great impact on the durability of the chasen, which means that tea brewing made from high-quality bamboo has a longer lifespan.

The finer the number of whisks, the smoother the matcha will be. Commonly sold chasen has between 16 and 120 whisks. The higher the number, the easier it is to whisk the tea powder into the water and whip the matcha into a fine, frothy foam. However, if there are fewer whisks, it will take longer to whip. As for how to use it, it is recommended to place the whisk part of the chasen into hot water for a few seconds to loosen the bamboo. The trick to whipping is to bend your wrist slightly while moving it. Whisk the ingredients as quickly as possible using an M or W-shape motion. After getting an even layer of foam, slowly use the whisk to rotate it again and it’s done.

There are many types of chasen. In fact, there are as many as a hundred generations. In the early days, only one generation of chasen was made. However, after the Japanese tea ceremony became popular, many of Sen no Rikyu’s students went on to open their own teahouses, spreading the knowledge they had gained from studying with Rikyu. Each of them adapted some of the details to suit their own identity and values. As time passed, those small differences in the beginning gradually spread until they became the differences between each teahouse. This also includes the shape of the chasen that each teahouse uses to make tea.

The thread used to wrap the chasen also differs depending on the model. Normally, the chasen uses black thread, but the chasen used on special occasions is wrapped with red or white thread for good luck, especially the chasen model used on New Year’s Day.

Want to know which tea whisks are popular? Read more in the article. >> Top 10 Green Tea Whisks: Which One is Good in 2022?

Source

http://japan-web-magazine.com/japanese-tea/japan-japanese-tea-ceremony0.html

https://zhaozhoutea.com/chasen-%E8%8C%B6%E7%AD%85-the-matcha-whiskchasen/

Article from: Fuwafuwa

Genmaicha, which is known as roasted rice tea, did you know that it is also known as Brown Rice Tea or Popcorn Tea? Genmaicha is a hybrid of roasted rice tea and Japanese green tea (Bancha or Sencha) in a 1:1 ratio. Despite being a hybrid tea, Genmaicha’s amazing health benefits are just as numerous as those of green tea. Genmaicha has a unique aroma from roasted rice mixed with green tea leaves, giving it a popcorn-like aroma, hence the name Popcorn Tea. In addition, since it is a hybrid tea, it contains less caffeine than Bancha or Sencha. This makes Genmaicha a suitable tea for children and the elderly.

Bancha is considered second or third harvest green tea, so it has almost no bitterness and a refreshing taste. However, it is suitable for everyday drinking and does not contain much caffeine, making it suitable for children and the elderly to enjoy. Sencha is a common Japanese green tea that is grown in full sunlight after the new flower buds appear. It has a well-balanced bitterness and refreshing aroma, and is loved by people of all ages in Japan. It also accounts for more than 80% of the tea market in Japan. It also contains only 1/30th the caffeine content of a cup of coffee.

Both Bancha and Sencha teas are key ingredients in Genmaicha, contributing to its incredible health benefits, comparable to other teas. Brown rice, on the other hand, is considered the most aromatic rice when roasted to make Genmaicha.

The main nutrients in Genmaicha tea include catechins, theanine, vitamin C, vitamin B complex, and vitamin E, which all contribute to anti-aging. This is because catechins help prevent excess fat or sugar from being absorbed by the body and increase the number of good bacteria in the intestines. They act as antibacterial agents that prevent colds, food poisoning, and bad breath. In addition, Genmaicha tea is relatively high in vitamins, minerals, and dietary fiber, which helps prevent constipation and increase metabolism. It also contains gamma-oryzanol, which has a beneficial effect in reducing the risk of blood clots, diabetes, and obesity. The vitamin B complex in Genmaicha can help relieve fatigue and stress.

As for the best time to drink Genmai tea, of course, you can drink it at any time. However, if you want to reduce your blood sugar levels, the best time is before a meal.

Drinking it during meals is also beneficial, as it helps control cholesterol and burn fat, as genmaicha tea is even more delicious and refreshing when eaten with certain fatty foods.

In addition, drinking it warm during or after meals will help improve digestion.

Brewing Genmaicha with boiling water will enhance the aroma and help the catechins work their best. Additionally, when brewing Genmaicha, the brewing time should be as short as possible to prevent tannins from being released, which can make it taste too bitter.

If you’re a fan of Matchazuki genmaicha tea, we recommend trying it in your desserts. The taste and texture are just as delicious as other types of tea. Importantly, using genmaicha in desserts isn’t very popular yet. If you’re looking to differentiate yourself, you might consider using it in cookies or as a topping on a chocolate bar. This could be quite interesting.

Source

https://www.ohhowcivilized.com/genmaicha-tea/?utm_source=pinterest&utm_medium=social&utm_campaign=social-pug

7 Health Benefits of Genmaicha and When to Drink

Matcha white chocolate with genmaicha

Article from: Fuwafuwa

There’s no denying that the easy-to-drink tea beverage that’s popular among Thais isn’t just plain tea. It’s tea that’s sweetened with sugar and honey, and enhanced with milk for a more balanced flavor. Bottled teas sold in convenience stores, such as ready-to-drink green tea lattes, even those labeled as pure green tea, often contain significant amounts of sugar. However, it’s undeniable that this sweetness enhances the taste of your favorite tea and refreshes your body.

Sweetness and tea menus are like a pair, but we can choose what to give the sweetness from besides sugar.

1. Syrup is obtained by simmering sugar and water over medium heat. It is clear in color and is often used to pour over Thai desserts with coconut milk. It is also used in coffee shops to add sweetness to drinks like tea and coffee. Bartenders also use it to mix in cocktails. Syrup can mean dissolving sugar in water to create various levels of sweetness. It is the most popular sweetener in the market, whether in cafes or tea shops, because it is convenient to brew and easy to store. However, be careful that pressing just one pump of syrup, which may seem like a small amount, but gives a surprisingly high amount of sweetness, is therefore not a good choice for health-conscious people.

2. Maple syrup is made from maple sap and boiled until it becomes a concentrated syrup. It is often used as a substitute for honey on desserts. However, pure maple syrup is rare. What we often see is artificial maple-flavored syrup. If you want to use it in green tea, the proportions are as follows: 4 cups of milk + 1 tablespoon of green tea powder + 1 tablespoon of maple syrup. Boil them together and pour foam over it. The taste is not much different from using sugar, except that you will get a different aroma and it is a lighter sweetness, not as sharp as syrup.

3. Honey: Naturally sweet, it’s just as sweet as sugar and contains protein, providing energy that keeps you energized. It also contains vitamins and minerals. However, consuming too much can lead to obesity. Honey contains glucose and fructose, which are single-molecule sugars that the body can absorb and use. Honey also contains antioxidants, which help slow down cell degeneration and improve the body’s immune system. Importantly, honey also provides sweetness and a unique aroma.

If you try making it with this recipe, it will help your tea menu stand out with the sweetness of honey. Or you can elevate the menu by using coconut milk instead of cow’s milk to make it suitable for people who are allergic to cow’s milk. Take 1 teaspoon of matcha powder + 1/2 cup of hot water + 1 cup of coconut milk + 1 teaspoon of honey.

4. Coconut sugar is a great substitute for sugar because it’s a natural sugar that hasn’t been processed in many steps. Its color is similar to brown sugar, but its texture is coarser. It’s packed with nutrients that are beneficial to the body and won’t raise blood sugar levels. Before using it in cooking, it should be mixed with liquid. If using it to make a green tea latte, use a ratio of ½ teaspoon matcha powder + 2 teaspoons coconut sugar + 1 teaspoon coconut butter + 10 ounces of hot water. Mix together. However, you can skip adding butter if you prefer, as this recipe requires butter to give the green tea latte a rich flavor, unlike some recipes that use cream or condensed milk.

In addition to the above sweeteners, there are other options for tea, such as sweetened condensed milk, which provides a rich, creamy sweetness that’s a favorite among Thais, or brown sugar, simmered into a syrup that gives it a unique Japanese flavor and aroma . Stevia is considered the most natural and effective sugar substitute, as it’s 300 times sweeter than sugar yet low in calories. Stevia can be used in a variety of dishes or mixed with tea or coffee. It’s common to find beverage shops using stevia as a selling point, assuring customers that it won’t easily gain weight. However, it must be consumed in moderation.

Choose the sweetness of your tea menu to suit your shop’s style. Create a unique tea menu that stands out from other shops easily with small details that many shops may overlook.

Source: http://www.byrdie.com/weight-loss-tips?utm_campaign=article-share&utm_source=social-pinterest-button&utm_medium=earned-social

https://www.livestrong.com/recipes/matcha-almond-milk-honey/

https://maplefromquebec.ca/recipes/maple-matcha-tea-latte/

https://www.cleaneatingkitchen.com/dairy-free-green-tea-matcha-latte/

Article from: Fuwafuwa

With the popularity of matcha powder and green tea influenced by Japan, there are rapidly increasing sources of matcha powder and green tea leaves in Thailand, whether imported from Japan, China, or even produced in Thailand. The origin of each tea affects the different tastes and aromas. Another point to be careful about is not telling the true properties of the tea leaves. Every shop will say that it is original tea from Japan, so how can we know which shops have real green tea powder? You can observe these factors.

1. The first thing to notice is color . The darker the matcha, the less bitter it will be. This is because it is a well-maintained matcha, a good variety, with a dark green color. It can be drunk directly as a thick brew (Koicha). It is recommended to use a lower grade of matcha powder used in baking because it will have a more intense flavor. When mixed with other ingredients, it will create a more intense flavor. Also, don’t forget to check the container or package that the tea is in. Good matcha powder has a shelf life of about 6 months and should be used up within 4 months after opening. If stored longer than that, the color will start to fade and the aroma will be less fragrant. This is because the tea leaves are steamed at high temperatures during the manufacturing process to stop the oxidation reaction. However, as time passes, the tea leaves are constantly exposed to oxygen, causing them to turn yellow, just like normal leaves that change from green to yellow.

2. Ingredients: Some matcha powders are actually cheap. This is partly due to the fact that the matcha powder is mixed with flour, not pure green tea. This is why they can be so cheap. Don’t forget to flip the package to read the ingredients clearly before buying the wrong one.

3. Reviews from other customers: Don’t forget to check out reviews from people who have already purchased and consumed the product to see what delicious dishes it can be made into and how much to use. This will provide ideas and encourage those who read the reviews to buy it and try it out.

4. Source: Check the source clearly to see which city in Japan it comes from. For example, the most popular cities for green tea are Uji and Kyoto. However, Shizuoka is also equally famous. Knowing the source in detail will help us be more confident in the quality of the tea.

5. Price: Don’t forget to compare market prices to see if the tea you’re buying is too expensive or too cheap. Even if it’s a good quality tea imported from Japan, you should check prices from multiple sources. And don’t forget to check prices from Japan itself, because some products imported directly from the source are several times cheaper than those produced in Thailand. Green tea itself comes in many grades, and each grade has a different price. Checking the same grade will give you the clearest price range.

6. The seller’s name may not be a significant factor, but if you know the source, have a Line@ page, Facebook page, or a reliable website, this is another factor that will help build consumer confidence.

Just 6 simple things to be careful of and think about before buying to ensure you get good quality tea at a reasonable price.

Source

https://www.rishi-tea.com

https://cookingchew.com/matcha.html

https://drericz.com/recipes/diy-super-greens-mix/

Article: Fuwafuwa