Green tea is at the heart of Japanese culture. From the harvesting to the preparation of the leaves, every step is meticulous, complex and deeply rooted. Green tea harvested in Japan has certain flavors and nutritional properties that are different from teas from China and other parts of the world. Here are 10 things about Japanese green tea that you (maybe) didn’t know.

1. The first harvest of the year, the tea leaves are the most nutritious and sought after. The first harvest begins in May and lasts for several weeks until June. This harvest is known to produce the highest quality green tea leaves, largely due to the slow growth during the cold months, which makes the leaves denser in nutrients, resulting in a better flavor. The leaves picked in spring contain three times as much L-theanine as those produced in later harvests, giving this first batch of tea a sweet and mild flavor.

2. The second harvest of the year in June and July is very hot because it is summer, making harvesting very difficult. During this time, the tea leaves grow faster and are of lower quality, with a more bitter taste, requiring more efficient management of both employees and harvest control.

3. KANREISHA CURTAIN or black curtains that are popularly used to cover the ground can be used to protect tea plants from direct sunlight. About a month before each harvest, tea plants are covered with curtains to limit the amount of sunlight that does not directly hit the tea plants. There are two types of curtains used in Japan: the type that uses direct cloth to cover the plants and the type that uses awnings to block the sunlight. Each tea plantation has different uses. Some places use both types. Tea plants that are covered with such curtains before harvesting will help the tea to develop a sweet taste.

4. Each tea leaf is carefully selected by the tea pickers. Compared with the tea leaves selected by machine, the quality of the tea leaves is not as high as those picked by hand. The taste of the tea leaves by hand is more mellow and the aroma is more delicate. The best time to pick the leaves is when there are three to five young plants and the leaves are of the right size. Picking too early means less yield. Picking too late affects the quality of the tea. Even one day can make a difference and make the leaves bitter. Therefore, it is very important to pick the tea leaves at the right time and pick them quickly and all at once. Therefore, each worker must use his experience to pluck the leaves quickly and meticulously.

5. Japan actually produces less tea than other countries. Despite its strong green tea culture, Japan produces only 7% of the world’s green tea. Most of it is consumed domestically, and only a small portion is exported to other countries. The Japanese consume 95% of all tea production in the country, leaving only 5% exported to other countries.

6. The most popular method of storing tea leaves is still the use of traditional wooden baskets. Despite the widespread use of machinery and technology, traditional wooden baskets are still used to store tea.

7. In the fall, tea plantation workers start preparing the farm for the next year’s harvest. Green tea trees are pruned in the autumn months of October and November. Pruning at this stage ensures that the young leaves of the old leaves do not mix with each other and reduce the harvest in the spring of the following year. Failure to prune at the right time will harm the tea trees and may even result in weak tea trees. Therefore, in late summer and early autumn, the soil must be enriched and the pH of the soil adjusted to the appropriate level.

8. There is a tea harvest tour. Obubu is the Kyoto word for a type of green tea, which is one of the most expensive teas in Japan, costing around 14,000 yen per kilogram. For over 800 years, the farm in rural Kyoto Prefecture has been open to visitors and the public during the harvest season. It begins with a morning tour of the farm and the opportunity to pick your own tea leaves. The staff will demonstrate how to pick the leaves, and visitors will be given a traditional wooden basket to collect the leaves. The leaves can then be sent for processing or roasted, ready to be served as a tea drink made from the leaves you have picked for a delicious cup of tea.

9. Green tea plants require special care during the winter. Dry leaf straw and bamboo husks are placed beside the plants to provide warmth during the cold and snowy months, act as fertilizer and help maintain the soil at the right level of moisture. Since many plants are prone to disease and die during the winter, the tea plants must be well cared for to ensure they are ready for the next harvest.

10. Harvesting in Japan is different from the techniques used in China, as the Japanese pick certain leaves at different times of the year, while in China they usually pick all the leaves at one time.

The process of harvesting tea leaves is a complex task that takes a whole year. From the first harvest to the last, farmers in Japan work tirelessly to produce the highest quality tea possible for the best tasting tea.

Source

https://www.japanesegreenteain.com/blogs/green-tea-and-health/harvesting-green-tea-in-japan-10-surprising-harvesting-things-you-didnt-know

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.

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.

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.

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.

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