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Have you ever had green tea and had the green tea powder settle to the bottom as sediment?

The sediment you see is actually incompletely dissolved tea powder. This is partly due to poor brewing, as good matcha powder is quite fine and cannot be completely dissolved by hot water using a regular spoon. Instead, you should use a tea brush, also known as a cha-sen, to make the tea easier to dissolve. If your shop doesn’t have a cha-sen, you can try using a shaker or a hand whisk instead, which should help dissolve the tea powder.

However, some people find that after brewing tea, sedimentation can occur over time. Even commercially packaged green tea is often labeled “may contain natural sediment, which is not harmful to the body.” Therefore, it is quite normal for sediment to escape from a bottle of tea after brewing.

The dust particles in tea are a result of precipitation, called ‘tea cream’. This occurs when the tea is cooled below 40 degrees Celsius. Compounds in the tea, such as caffeine and polyphenols, coagulate weakly. If milk is added to the tea, the reaction between the milk proteins and the polyphenols occurs, resulting in more precipitation.

However, mixing tea and freshly brewed water together can also cause the tea leaves to settle at the bottom of the teapot. To minimize contact between the tea leaves and water, it is recommended to stir the tea each time to stimulate the tea and ensure proper dissolution.

In some shops, if the tea doesn’t settle at all, it may be suspicious that the shop isn’t actually using matcha powder. Instead, they might be using green tea syrup, or they might be using pre-mixed tea to shorten the brewing time. This results in a lower price depending on the ingredients used.

In addition to the sediment that often forms at the bottom of the cup, it is sometimes found that tea leaves or dark tea leaves float on top of the brewed tea instead of settling at the bottom. This is the result of high molecular weight components, made up of calcium and bicarbonate ions, at the surface of the water. Normally, tea leaves form in highly concentrated teas. However, consuming less than 1 milligram of tea leaves or sediment in a cup of tea is not harmful to the health of the drinker.

Source

https://japanesegreenteaonline.com/

https://www.stylecraze.com/trending/tea-drinks-for-weight-loss/

http://www.honannchasou.net/shihou_18.html

Article from : Fuwafuwa

Many people are probably accustomed to brewing tea from tea bags two or three times, or using tea leaves that have been brewed more than once. However, there are doubts about brewing tea, whether after boiling the water, it can be brewed again, because it seems that it can be brewed and drunk one or two more times.

Normally, all types of tea powder or ground tea leaves have a concentrated content on their own. If they are boiled or exposed to hot water, the hot water will extract the flavor and concentration of the tea. When squeezing water out of tea leaves, the harder you squeeze, the more concentrated the tea will be. When tea powder or leaves have been filtered once, the flavor and concentration of the tea powder or leaves will still be there, but it will not be as concentrated as the first time. The more times it is brewed, the flavor of the tea will gradually become bland. In addition, the color and aroma of the tea will also decrease. Especially tea mixed with milk, such as Taiwanese tea, green tea, Thai tea, the sweetness and aroma of the milk will mask the tea aroma.

Furthermore, the taste, color, and sensation of tea come from two main components: polyphenols and caffeine. Each component has its own astringent properties, but when combined, the astringency is reduced. Reboiling reduces the CO2 level, which reduces the acidity, affects the caffeine and polyphenol content, and changes the color and appearance of the brewed tea. Reboiling only affects the flavor of the tea; it’s not harmful, and the nutrients aren’t lost.

However, it is recommended to use only one brewing time for iced tea because the true deliciousness of iced tea is its rich flavor and aroma.

However, some people may read this article and think that brewing tea for a single time and then leaving it in the teapot longer to get a stronger flavor would be better than brewing it again. I must say that this is not a good idea because another variable that affects the aroma and flavor of the tea is the length of time we leave the tea in the teapot. It is similar to baking a cake. If you bake it for too long, the cake may gradually dry out and burn. If you leave the tea leaves in the teapot for too long, the flavor will gradually become bitter until it is no longer delicious. If you want to enhance the sweet flavor of the tea leaves, it is recommended to increase the amount of tea leaves instead of letting them steep in the teapot longer. Otherwise, the tea may come out so bitter that it is undrinkable. Alternatively, you can use the old tea leaves to brew another round.

Source

https://www.pinterest.com/pin/244461086010500412/

https://kinarino.jp/cat8/25451

https://e-yamamotoen.com/?pid=105742195

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Milk tea, whether it’s matcha latte or iced milk tea, is a favorite among many. With its rich tea flavor and smooth milk blended according to the shop’s recipe, tea has become one of the most consumed beverages in the world. In Thailand, we have iced black tea and milk tea, while in Japan, green tea is popular. In Europe, there’s also a tradition of drinking tea with dessert, known as Afternoon tea. In addition to its delicious taste, tea is also rich in nutrients that are very beneficial to the body, as we all know, such as catechins, which are substances that help capture free radicals, and theanine, an amino acid that works in conjunction with nerves. Drinking it will make you feel relaxed, calm, and more mentally clear. To fully benefit from these nutrients, it’s well-known that you should drink it without milk or sugar.

But is mixing tea with milk really bad?

Researchers from the Carit Hospital of the University of Berlin, Germany, discovered that tea’s benefits would be lost if milk was added, because the proteins in milk would inhibit the action of catechins, thus eliminating the benefits of tea in protecting against heart disease. The study compared the health of people who drank warm water, drank tea, and drank tea with milk. It was found that:

“Drinking tea significantly improved blood circulation compared to drinking warm water. However, when milk was added to the tea, the tea’s benefits disappeared immediately.”

But if you really want to drink tea with milk, there is still a debate: “Should you add the tea before or after the milk?”

Some believe that adding milk after brewing allows the drinker to more easily gauge the amount of milk by observing the color change, and also allows the tea maker to choose their preferred temperature.

Of course, some people argue that adding milk before brewing tea better preserves the tea’s temperature and produces a more mellow flavor. This is because the lactose in milk dissolves better when heated slowly. Pouring the tea in afterward allows the milk to thoroughly contact the heat from the tea, which contributes to a more mellow and sweet flavor. Furthermore, good milk should not be heated multiple times. Therefore, if you want to preserve its nutritional value, serving milk at room temperature, with only one contact with the tea, is recommended.

However, not adding milk to tea is considered the best way to drink it. But if you really want to add milk, try switching to tea mixed with almond milk or pistachio milk instead. These two are rich in low calories, vitamin E and vitamin D, just like cow’s milk. Importantly, they do not contain soy, are lactose- and gluten-free, so those allergic to cow’s milk can consume them without worry.

Source: https://www.teacachai.com/pistachio-matcha-latte/

https://www.acozykitchen.com/matcha-iced-latte

https://bonaippetit.com/aip-coconut-milk-matcha-latte/

https://theforkedspoon.com/how-to-make-thai-iced-tea/

Article from: Fuwafuwa

Everyone has probably seen green tea that is not green, known as Hojicha tea. But you may have seen tea that is also green, with different levels of intensity. Which is actually a display of flavors with different levels of flavor. What makes green tea different from other types of tea, such as red tea and oolong tea, is the “steaming” of the tea leaves, which helps to remove the green smell while stopping the oxidation process, allowing the tea leaves to retain their green color.

What is known as green tea itself can be divided into 4 main types:

1. Gyokuro (Gyokuro) is a good quality green tea leaf. The leaves are rolled into a spiral, dark green. It is grown by covering the light with a cloth to protect it from the light in the right conditions until it turns green. It is steamed, kneaded, and dried to produce a tea that is not astringent and slightly sweet. The origin of this sweet and mellow taste comes from keeping the tea leaves in the shade before harvesting. This protection from sunlight increases the beneficial theanine (which helps to relax) in the tea leaves, but reduces the catechin, which is the source of the bitter taste in the tea leaves, resulting in tea with a sweet and mellow taste. It has a fragrant smell and the color of Gyokuro tea is a bright green. It is considered a high-class green tea. It is not produced in large quantities and can be harvested in small amounts, so the price is quite expensive. It is mostly used in ceremonies.

2. Matcha (Matcha), the name that many people are most familiar with. This tea is made from Tencha (Tencha), which comes from tea leaves grown in the shade like Gyokuro tea before being carefully ground into powder with stones. It is often used in tea ceremonies because Matcha has a mellow taste. Matcha is divided into many grades, such as for making sweets, drinks, brewing in ceremonies, etc. It can be observed from the color of the matcha, the darker the matcha, the better the quality, and Matcha contains the most nutrients.

3. Sencha (Sencha) Most green tea, or more than 60% of green tea in Japan, does not need to be grown indoors. It is harvested in the first or second period of the year. Once the leaves are picked, they must go through the process of steaming, kneading, and drying, similar to Gyokuro. The taste is rather astringent. Because of the baking, this type of tea has a rather fragrant smell.

4. Bancha (Bancha) is of a lower quality than Sencha because it is harvested in the third or fourth period of the year. It is used for general drinking. It is the remaining tea leaves from the top of the tree. It is obtained from tea leaves that are harvested out of season, such as before the tea tree buds appear.

New or not of standard size, collected through various processes until becoming an affordable tea with a mild taste, yellowish-green color instead of bright green, more astringent than other types of tea, and the unique aroma of tea is not as fragrant as other types.

The deliciousness of each type of tea depends on taste, preparation method, and food eaten with tea. However, all types of green tea contain nutrients that are beneficial to the body in greater or lesser amounts, depending on the type of tea.

Source

6 Different Types of Tea: The Ultimate Guide

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Homemade Tea Blends | For Christmas

https://kinarino.jp/cat8/25451

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For those who like to drink tea, you might want to know, if you want to drink tea to get the most benefit, what time is the best time to drink it? Because a drink like tea… if drunk at the right time, it will bring the most benefit to the body as well. But if you drink too much, it can also have negative effects. So, what time is the right time to drink it and is it suitable for each person?

It is recommended to drink tea immediately after brewing, hot immediately. It should not be left for more than 2 hours, otherwise the color of the tea will darken and taste astringent because drinking hot brewing will allow the body to benefit more from the nutrients in the tea because tea has a high tannin acid (Tannin). If you drink it when it has an astringent taste, it will affect the stomach and intestines, which will make the absorption of nutrients ineffective, especially the absorption of iron, calcium and magnesium.

Tea also contains important substances such as catechin, a substance that helps trap free radicals, and theanine, an amino acid that works in relation to nerves. Drinking it will make you feel relaxed, calm, and your mind clearer. If you don’t drink it after brewing it hot, and leave the tea to cool, your body will absorb less nutrients.

However, we often hear people recommend consuming beneficial goodness in the morning. But don’t drink green tea in the morning on an empty stomach because green tea contains caffeine, which causes the body to expel water, which can lead to dehydration, dull and lackluster skin, and dizziness. Furthermore, green tea stimulates excessive stomach acid, which can lead to ulcers. It’s best to eat breakfast first and then follow it with a hot cup of green tea.

For those who enjoy exercising, research has shown that drinking green tea at least 30 minutes before exercising will help you feel refreshed and energized, allowing you to exercise longer. Therefore, it’s ideal for those who want to lose weight and burn fat. However, it must be pure green tea, without sugar or milk.

For those who prefer to sip tea instead of water or those with gastritis, it is better to sip mild tea. You should avoid strong tea, as this will increase the secretion of acid, causing irritation in the stomach.

For the general public, it is recommended to drink strong tea 2-3 hours after eating to stimulate the secretion of digestive juices, which will improve the digestion of vitamins. Sipping tea with different strengths will stimulate the secretion of acid to varying degrees, which will prevent stomach problems from becoming more severe and will help with the absorption of nutrients.

For those who want to detox their bodies, a helpful method is to sip lightly brewed green tea throughout the day, sipping it in small amounts. If you drink the entire glass at once, it won’t help flush out toxins, and they’ll be expelled quickly in the form of urine instead.

While there’s no specific time of day for drinking tea, consuming tea that suits your lifestyle and time of day will ensure you get a more complete nutritional experience, be healthier, and feel better.

Source

https://www.topteny.com/top-10-most-expensive-tea-in-the-world/

https://www.poetrysoup.com/poem/green_tea_cleans_your_thoughts_1124642

http://goop.com/the-best-green-lattes-thank-you-very-matcha/

Article from: Fuwafuwa

Many people already know that drinking tea has many benefits, but few people know that drinking too much tea can have quite a negative effect on the body.

1. Drinking tea, whether hot or cold, should not be flavored with fresh milk, condensed milk or powdered milk because the protein in the milk will bind with the important substances in the tea, destroying the effectiveness of the active substances that are beneficial to the body. The way to drink green tea to benefit health is to drink the tea alone, without adding flavorings. In addition to getting complete nutrients, you will also not get fat from added sugar.

2. Tea leaves also contain a fairly high amount of fluoride , higher than the amount in tap water. If you drink too much, it will accumulate, causing kidney failure, colon cancer, osteoporosis (Osteofluorosis), joint disease and other bone-related diseases. It also causes teeth to become yellow. Your white smile will disappear. However, those who don’t drink much probably don’t need to worry.

3. Avoid teas containing comfrey, which contains pyrrolizidine alkaloids that can be harmful to the liver. In some countries , comfrey is banned altogether.

4. Oxalate in tea is found in small quantities. However, if people who drink tea excessively and drink it frequently, oxalate can accumulate in the body, which can damage the kidneys.

5. Tea leaves contain a high amount of caffeine , possibly higher than in coffee beans. However, when drinking tea, the tannins from tea reduce the absorption of caffeine into the body, making the stimulation of the heart and brain less than that of coffee. Caffeine, however, affects sleep just like coffee, so it should not be drunk within three hours before going to bed.

6. Tannin found in green tea is a substance that causes constipation because this substance acts to inhibit the absorption of many important nutrients, such as protein, iron, and folic acid. Therefore, to prevent constipation, it is recommended that you drink green tea in moderation. You should not drink more than 5 glasses per day, along with drinking plenty of water and eating foods high in fiber. This will help adjust the digestive system to work more smoothly. Therefore, there is often advice not to let children drink tea, whether it is cold green tea or hot tea, because it will cause the body to lack nutrients.

7. Catechins in tea are almost completely destroyed by heat, leaving only the aroma and taste. If you want to drink hot tea, you should drink strong tea, just like the Chinese who like to brew strong Chinese tea in small tea cups, similar to drinking espresso coffee. The concentration of tea leaves will result in a concentrated amount of catechins. And even though some of these substances will break down when exposed to heat from hot water, there will still be some left that are beneficial to health.

No matter if it is green tea or any other type of tea, it is better to drink it in the right amount and time to nourish the body rather than drinking too much ^^

Source

https://bit.ly/3a3MFi2

https://www.ful-filled.com/2018/01/23/all-about-matcha/

https://health.mthai.com/howto/health-care/12777.html

https://mommypotamus.com/comfrey/

Article from: Fuwafuwa

We usually steep tea leaves in hot water for a long time, then pour it out when we want to drink it. This familiarity sometimes prevents us from getting the true taste of the tea. Brewing each type of tea does not differ much from the basic principles, but there are subtleties that help to achieve the true delicious taste and benefits of tea.

Different types of tea leaves contain different amounts of nutrients, depending on how they are produced. These nutrients determine the “taste” of the tea. For example, teas rich in amino acids will have a well-rounded flavor, while teas rich in catechins will have astringent and bitter flavors.

Beyond the type of tea, the water used for brewing tea might not seem to be of much importance to many, preferring to focus on selecting high-quality tea powder and leaves. However, the truth is that the type of water used for brewing delicious tea also plays an important role in the flavor and aroma of the tea. This is because, in addition to varying amounts of nutrients, tea also dissolves at different temperatures.

For example, green tea is unfermented tea . If brewed with boiling water at 100 degrees Celsius, the leaves will wilt and excrete a large amount of catechins, resulting in a bitter taste. The aftertaste is reduced when drinking, as green tea contains a high amount of amino acids. To achieve the best tea flavor, the amino acids must be extracted while also being careful not to release catechins, which are bitter and astringent substances. Therefore, water must be used at a temperature between 50 and 60 degrees Celsius. Amino acids begin to dissolve in water at temperatures above 50 degrees Celsius, while catechins dissolve at temperatures above 60 degrees Celsius. To put it simply, green tea must be brewed with hot water below 100 degrees Celsius. However, for matcha and sencha, only 85 degrees Celsius is sufficient.

Furthermore, in Europe, bottled water is often used to brew tea, rather than mineral water, as the minerals in mineral water can overpower the flavor of the tea, preventing the true taste. However, in Asia, mineral water is more suitable for brewing tea.

If you’re really trying to brew tea for its flavor, you shouldn’t use tap water, even if it’s drinkable. Tap water can have an unpleasant odor, and using it to brew tea can ruin the tea’s flavor.

Source

https://www.morimatea.com/

https://bestceramics.cn/products/chinese-landscape-painting-stoves

Article: Fuwafuwa

Both in China and Japan, tea is a staple beverage. This is because tea is a nutritious and healthy beverage.

When talking about Chinese tea, we usually think of it as green tea. In fact, there are many types of tea, depending on the time of harvest and the place where the tea leaves are stored. Chinese tea is divided into white tea, green tea, oolong tea, and black tea.

Different types of tea are processed differently. For example, white and green teas are heated to preserve their antioxidants. Oolong and black teas are fermented, allowing them to be partially oxidized, while black teas are fully oxidized.

In contrast , Japanese green tea is freshly picked and steamed to stop oxidation, resulting in a beautiful green color and natural flavor. Since the leaves are not fermented, they retain a high percentage of phenolic compounds, making them more potent than other types of tea. When ground into a powder, matcha powder is commonly used in tea ceremonies and confectionery.

In addition to differences in production methods, the way tea is served between Chinese and Japanese tea is also different. In China, most tea houses use large teapots. When guests arrive, tea leaves are placed in the pot and hot water is poured into them. Once the tea has steeped to its desired aroma and color, it is then poured into cups for guests to drink. However, some localities in China, such as Zhangzhou in Fujian Province, have a traditional Chinese tea ceremony, featuring a set of teapots and special tea brewing methods. This has resulted in a unique local tea art.

In Japan, the tea ceremony has a traditional style that developed under the influence of Zen Buddhism. The steps and methods of brewing tea are more delicate than in China, including the selection of cups and bowls, the way to sit and brew tea, and the scooping of water for brewing tea. It is usually served with wagashi, small sweet snacks that are eaten with tea to cut the richness. The purpose can explain the true heart of the tea ceremony with 5 principles: 1. Simplicity 2. Purity 3. Harmony 4. Tranquillity 5. Beauty Read more at https://matchazuki.com/สะโด-เทียนที่เฉลย/

Whether you’re a Chinese or Japanese tea drinker, both types of tea offer similar benefits. So, cut back on sugary drinks and enjoy healthy tea instead.

Come experience the taste of authentic Japanese green tea at https://matchazuki.com/shop/

Source

http://dofire.bestnailideas.com/image.php?id=454524

https://www.chopstickchronicles.com/sanshoku-three-colour-dango/

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http://tokyopic.com/

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Article from: Fuwafuwa

Green tea and matcha are popular Japanese beverages, made from tea leaves from the same growing areas in Japan. The most obvious difference between “matcha” and “green tea” is the way they are used, as matcha comes in a fine powder form, while green tea usually comes in the form of dried tea leaves. When drinking, brew with hot water and drink only the tea, while filtering out the tea leaves.

The green tea we call matcha is a powdered green tea made by grinding the leaves until fine. When you drink it, mix the powder with hot water, stir well, and drink it whole without filtering out any of the ingredients. The process of transforming green tea leaves into matcha powder requires considerable delicacy. Authentic Japanese green tea is tea that has not undergone a fermentation process. After that, it is kneaded to make the leaves roll up and then dried, giving the tea a green color.

The tea plants used to produce matcha require more complex cultivation and care than other types of tea. Before harvesting, the tea leaves must be covered to prevent direct sunlight from budding. This reduces photosynthesis and slows down the growth of the tea leaves. This stimulates the production of chlorophyll and amino acids, resulting in a deep green color, making it ideal for making matcha. The leaves are ground in a stone mortar that creates minimal heat to preserve their unique flavor and aroma. The leaves are ground into a fine powder, which takes a long time to produce, making matcha more expensive than other types of green tea.

In the past, matcha was the tea used in Japanese tea ceremonies. Today, matcha powder is popularly used to make hot or cold drinks, desserts, or ice cream because matcha has a beautiful, bright green color. Furthermore, the whole tea leaf contains nutritional value, making matcha increasingly popular among health-conscious people. Green tea can be used to make hot or cold drinks, but it is not suitable for making desserts.

Benefits of green tea: The main active ingredients are theanine and catechins.

• Theanine is an amino acid found abundantly in green tea. It has a relaxing effect, reduces stress, improves concentration, improves thinking, and promotes sleep quality, leading to deeper, more restful sleep.
• Catechins act as antioxidants that bind to free radicals, reduce inflammation, enhance memory, and lower triglycerides, cholesterol, and fat absorption in the intestines and fat accumulation. They also increase energy expenditure. Drinking tea can help reduce obesity and, importantly, reduce the risk of cancer in the body.
• Other benefits include helping the body relax and detoxifying the body.

Source

https://www.pinterest.com/pin/631207704000682997/

https://www.pinterest.com/pin/481463016383950342/

https://www.ohhowcivilized.com/what-is-matcha-green-tea/

https://www.tealoftco.com/products/matcha-premium

https://www.finedininglovers.com/stories/tea-tips-teapot-food-design/

Article from: Fuwafuwa