Takeshi Yasuda
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Matcha and Sencha are made from the same tea tree.

Nishio city, Aichi in Japan, blessed with a mild climate, rich soil and river fog brought by the Yahagi River boasts the largest production in Japan.

Tea leaves of sencha are grown in plenty of sunlight but tea leaves of Matcha can be raised with a black covering for a certain period (early April to May).

In Nishio City, over 96% produce "Tencha" which is the raw material of Matcha. Tea leaves raised with shielding sunlight have increased sweetness and umami, and they become vivid green. Nishio is the only place of production specialized for Matcha nationwide.

It is the season of picking tea every May from early June. Block sunlight, shield only soft buds carefully by hand.

Picked tea leaves are brought to the factory scattered in Nishio City. In the box with tea leaves, tea leaves of about 100 kg are contained.

In addition to sterilizing tea leaves by steaming at high temperature, tea leaves can stop fermentation enzyme activities and keep vivid green color.

Kyoto tea will heat 3 times, but Nishio's tea will be applied 5 times.

Cut the dried tea leaves.

The tea leaves in this state are called rough tea (Ara-Cha or Ten-Cha Ara-Cha).

They check with eyes that there are no extra things in the rough tea.

Remove rough tea, stems and leaf veins, and further cut them as "Tencha". And we grind "Tancha" with stone mill and we have made Matcha of several microns. Luxury matcha for tea ceremony can only be manufactured as little as 40 g per hour with one tea mortar.

In the Nishio City's cultural hall, there is a Japanese garden and tea room "Densho-an".

There are several Japanese gardens and tea room in Nishio City like this, so you can drink Matcha casually.



There are several schools in the tea ceremony, but it is not difficult.

There are times when there is a chair depending on the tea room even if you do not do "Japanses traditional sit down".

Seasonal flowers are displayed in "Tokonama".

While putting Matcha green tea, take a sweet in front of you.

Take a sheet of paper from the bundle of paper in front of you and place the sweets on the paper.

I will eat sweets a while before Matcha comes. Sweets (Japanese sweets) are sometimes designed according to the season.

Put the Japanese sweets on paper next to you or put it in your pocket. (You will use it later.)


If you have a teacup(Ochawan), turn the teacup(Ochawan) twice clockwise.

After you bow, you will drink after saying "Choudai Itashi Masu (I will receive it)."

After drinking a bite, you say "Kekkou na Otemaede (I am delicious)" and praise the person who put in the matcha.

After drinking, you look at the teacup(Ochawan), and watch design etc.

Blow teacup(Ochawan) on your mouth a little bit with your fingers and wipe your fingers with paper on which Japanese sweets were placed.

Turn the teacup(Ochawan) twice counter-clockwise and place it on the floor.

Let's love the seasons. And it is good to have fun drinking while feeling gratitude to the person who put in green tea. You will not be caught up in secular courtesy.


Please come and have a Matcha in Nishio City.


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Takeshi Yasuda
Takeshi Yasuda5 mons ago
@爬行的蜗牛 Nishio City in Japan 这是一个城市的西尾城的日本。
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爬行的蜗牛
爬行的蜗牛5 mons ago
where it is
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