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Varieties
of green tea |
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In the previous
issue, I talked about how o-cha is deeply rooted into Japanese people.
In this issue, I wanna introduce the different types of o-cha enjoyed
by Japanese people. O-cha (Japanese tea) re fers to green tea. Green
tea is one of the most popular beverages in Japan as you know, and
there are several varieties. Have you ever heard of Sen-cha? Sen-cha
is the most common green tea and it shares about 80% of all teas
harvested in Japan. It is an exquisite tea with a very delicate
taste and aroma. The Sen-cha tea leaves are raised under the ray
of the sun, and once harvested, are steamed and dried. Gyokuro is
the most superior green tea, and has a sweet flavor. As it is raised,
it is protected from direct sunlight. This extra care that goes
into raising Gyokuro makes it the most expensive Japanese tea of
all. Ban-cha, on the other hand, is rough tea made from lower grade
tea leaves. It is inexpensive but a little bit bitter for me. Maccha
is a very traditional tea, as I explained in the previous issue.
It is made by grounding steamed dried tea leaves into powder, and
is usually used in tea ceremonies. Oh, and I shouldn't forget about
Genmai-cha. I think it is the most unique tea of all Japanese teas.
Genmai-cha means "(roasted) brown rice tea." This blend
originated with Japanese peasants who would stretch their precious
supply of tea by blending it with roasted rice in an era when tea
was still a barely affordable luxury. Don't you feel like having
a cup of Japanese o-cha? I wanna have one! Let me tell you how to
brew the best o-cha using a Zojirushi Electric Dispensing Pot. |
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How
to brew delicious o-cha |
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1) Preheat
the Pot
Prepare a teapot called kyu-su and a cup without handles called
yunomi. Preheat the kyu-su and yunomi in which the tea will be steeped
and enjoyed. If poured into a cold porcelain vessel, boiling water
will immediately drop several degrees, diminishing the extraction.
To preheat the pot: pour a little of boiling water into the kyu-su
to warm it; then pour this water out into the yunomi to warm them.
2) Measuring
I recommend using 3 grams of tea leaves for each six ounces of water,
or one teaspoon of leaves per cup. Put tea leaves in the kyu-su,
and then pour hot water from a Zojirushi
Electric Dispensing Pot. O-cha brews best with
water in the range of 175-180°F. Zojirushi’s
Panorama Window™ Micom Electric Dispensing Pot (CD-LCC series)
has several temperature settings, so you can brew tea at the perfect
temperature any time you want!
3) Brewing
Wait until tea leaves open. Once they open, pour into the yunomi
little by little.
4) Tasting
When you drink o-cha, hold the yunomi with one hand and put the
other hand at the bottom of the yunomi. Also, remember that o-cha
is drunk hot and without lemon, sugar or cream.
[to Part 1] |
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