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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

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

http://www.flickr.com/photos/nikosan-artwork/5445104938/in/set-72157625618496145/

Homemade Tea Blends | For Christmas

https://kinarino.jp/cat8/25451

Article from: Fuwafuwa

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

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

The Japanese tea ceremony is another unique Japanese way of spending time aesthetically. Sado, with its formality, developed under the influence of Zen Buddhism. The purpose of this ceremony is to purify the soul by becoming one with nature. It uses the concept of beauty in simplicity and tranquility. For example, tea utensils such as kettles and teacups are simple. Furthermore, in order to find beauty in the imperfections of rough bowls, Japanese tea ceremony is a unique ritual with deep-rooted values.

Sado also plays an important role in the Japanese arts, involving the appreciation of the ceremonial room, its interior, tea utensils, ceremonial decorations such as hanging pictures or flower arrangements, Japanese architecture, gardening, and ceramics. These are influenced by the tea ceremony, and the formality observed in the tea ceremony has influenced the development of Japanese etiquette in a fundamental way.

Rikyu, a master of the tea ceremony, surprised those around him by proposing a new idea about the use of tea bowls called “koma,” or darkness. He used black tea bowls, handmade by Japanese artisans, instead of imported Chinese vessels, to convey the simplicity at the heart of “wabi-cha,” the peaceful and simple way of tea.

Many people may already know the steps of the Japanese tea ceremony. They may feel that it is a complicated ceremony with many steps, such as spinning the bowl and bowing. But if anyone has the opportunity to watch the Japanese movie at the end of last year , Every Day a Good Day, Heart, Tea Leaves, Love, they will absorb the charm of the art of tea making and understand thoroughly that making tea is not something that is rushed and requires time to understand the essence. It is related and integrated together with Ikigai, the meaning of life. It implies that the tea ceremony has small details that must be practiced repeatedly every day in the same way, starting from

1. Small Beginnings: In the tea ceremony, the room is decorated with great care and attention to detail, such as the types of flowers used on the leather covers, the folding of the tea cloth used, and even the daily change of kanji philosophical phrases to suit the day. This also teaches us to think and examine our own minds.
2. Self-liberation: A spirit of humility is the image of the officiant and the guests, even though they have many years of experience in organizing events.
3. Consistency and sustainability : Decades-old tea ceremony vessels are selected to complement each other.
4. Happiness in the little things: The goal of the tea ceremony is to relax, to find happiness in the little details, such as listening to the sound of water pouring into a teacup, the difference between the sound of warm water and cold water.
5. Being here, now: One brings the mindfulness of the tea room into the mind of another.

If we truly learned the traditions of tea ceremony as seen in the movies, we would never be able to claim to be perfect. Tea ceremony is a never-ending learning experience, just like life itself. We all experience ups and downs until we begin to understand where happiness lies. The answer lies in our hearts, believing that everything is ordinary and will pass. Let go and go with the flow. Therefore, for those who consume a lot of news and online media, try slowing down and being mindful when brewing a cup of tea. It might just add a smile to your morning.

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

One common problem that many tea drinkers complain about is the undissolved clumps of matcha powder that they encounter when drinking.

The problem lies entirely with the person making the tea. First, we need to understand that matcha is not like powdered milk or cocoa. In fact, it is not water-soluble. It is made from ground tea leaves, and the leaves are absolutely insoluble in water.

I believe many of you already have a solution, but this time I would like to share my solution with everyone.

1. Take it and sift it.

This is arguably the best method. Matcha, which normally clumps together, becomes finer when sifted like flour, making it easier to mix with water. Furthermore, the texture of the tea is incredibly smooth and soft when you drink it. The only downside is that this method can be time-consuming and too meticulous when you’re in a rush.

2. Mix a little bit of water together first.

If you’re too lazy to sift the matcha, you can fix this by adding water little by little. Add the matcha little at a time. Think of making pancakes. If you add everything at once and mix, the batter will be lumpy and it will take a lot of effort to mix it together. Matcha is the same. If you know how to make thick matcha (okoicha), you can use the same method. Scoop the tea powder into a cup, add a little hot water first, and use a brush to sweep left and right, knead it together. You will get a bright green mud-like substance like the one in the picture. After that, gradually add the remaining water.

3. Use a matcha jar with a sifting lid.

This device is designed to solve this problem quickly and conveniently. It’s like a salt and pepper shaker on a table. However, there’s another problem: Matcha that has been exposed to moisture for a while and has formed clumps is very difficult to shake. Freshly unwrapped matcha will eventually have to resort to either method 1 or 2.

4. Shake with a shaker

This is probably the easiest way to make matcha, especially when shaken with milk, which creates a lot of foam and is incredibly fine. The downside is that it can be difficult to shake to get any matcha lumps out, but at least the matcha lumps won’t be too big, they’ll be small and evenly distributed, so you can drink it without any problems. However, shaking with hot water or hot milk will cause steam to compress inside the bottle, making it splatter and making a mess when you open the lid. Also, be careful not to burn your hands.

5. Mix with a milk frother

A foamer is a convenient tool for mixing matcha, but as mentioned in point 2, it’s still more effective to start mixing matcha with a small amount of liquid first.

6. Mix matcha powder with sugar first.

If you want to add sugar to your recipe, mix the sugar with the matcha powder first. The easily dissolved sugar creates spaces for the matcha powder to separate easily without clumping.

7. Use a matcha whisk to mix at high speed.

This last method is a method that relies on speed. In the case of using a matcha brush, your hands must be very steady. Use your wrist to move the brush up and down in a number 1 motion with the speed of a skilled guitarist plucking the strings. This technique requires experience, unless you are using a power-saving device like a milk frother or blender. In that case, I would recommend mixing with a small amount of liquid first, as it will be more finely ground.

In short, if you think of matcha as a flour, everything becomes much easier. You can use the same flour mixture you use when making desserts to mix matcha, and everything becomes much easier.

Article from: Vachi