About matcha(chapter 2)
Later, the custom of drinking tea spread to general society and eventually transformed into a luxury item. During China's Qing Dynasty, Sen-cha was introduced also, and tea became a beverage that is consumed daily, as evidenced by the term "NICHIJOU SAHANJI(日常茶飯事)" means everyday occurrence, in modern Japan.
Unlike regular Japanese green tea and sencha, matcha has many nutrients that can be ingested only by drinking the whole tea leaves.
The most well-known are catechins and polyphenols. If you search the Internet, you will find that matcha has many known benefits, such as preventing colds, preventing aging, and relaxing the body.
There are many different types of tea that are currently being consumed in Japan, and I would like to discuss them again sometime soon.
By the way, I wrote about “Dan-cha” and “Ten-cha” at the chapter 1, I found a nice article that explains it in detail. So, I’ll write it down here.
*About TENCHA碾茶
(Excerpt from the website of the Tokyo Metropolitan Tea Cooperative Association)
The current method of making Tencha in Japan...The tea leaves are grown in the same way as Gyokuro, out of direct sunlight, to produce soft, bright tea leaves. The tea leaves are steamed, and instead of rubbing the fresh leaves by hand like gyokuro, they are cooled while being blown up by the wind to dry, and then the tea leaves are dried at high temperature in a brick drying furnace. The tea leaves are then dried at high temperatures in a brick drying furnace.
Tencha is then ground into powder using a millstone to make matcha.
公益社団法人日本茶業中央会
↓Video clip explaining about how to make Matcha.
This video is narrated in Japanese, but it has English subtitles.
This video explains in great detail from how to grow leaves for matcha, to the production process of matcha, not just stone milling in modern times. It's a little long, but I was able to watch it very interestingly. I recommend it!
I would like to take a break today. I think I'll have a matcha latte today…
mica♡matcha
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