![]() ![]() ![]() There for it also carries the benefit of being richer in nutrients than other teas. As the name suggests, it has a lot of powder in it, so the tea leaves in powder form settle in the bottom of the teacup. Konacha raw ingredients are mainly made up of the broken tea leaves from the Gyokuro and Sencha manufacturing process.īrewing konacha results in a dark, deep green color. Conventionally, steaming is a very important step in making tea, but it isn’t necessary with Konacha. Most of the Agari (cup of tea to finish the meal) served at sushi restaurants is Konacha.īy avoiding the use of a teapot and only preparing the number of teacups needed, directly in the cup, strong tea can be made just by adding the hot water later. This will give you the ultimate cuppa that is the epitome of luxury. The appropriate volume of tea when steeping for one person is 2 to 3 grams of tea leaves to 20 to 30 milliliters of hot water and the appropriate water temperature is around 50 to 60℃ in order to bring out the sweetness and umami. Yame in Fukuoka, Uji in Kyoto and Okabe in Shizuoka prefecture are the three famous production spots for Gyokuro. This fragrance is often described by people from outside of Japan as a having a seawater-like scent or being salty. It is common to focus only on taste, but the fragrance, described as “enveloping” is also wonderful and should not be discounted. Next, we’ll describe Gyokuro.īy blocking sunlight and growing in the shade during the sprout timing, the leaves for Gyokuro grow full of theanine, which is an umami component, ending up with tea leaves that have a unique sweetness. The appropriate volume of tea when steeping for one person is 2 to 3 grams of tea leaves to 70 milliliters of hot water and the appropriate water temperature is around 70℃ in order to bring out the sweetness and umami. The most delicious Sencha comes around from the end of April to May, which is the beginning of the tea season. ![]() About 80% of the tea produced in Japan is said to be Sencha. Tea was originally introduced to the world from China, but Sencha is the only tea with a unique, deep flavor created by Japan. The steaming process gives each completed, individual tea leaf a deep green color. Freshly picked tea leaves are immediately steamed, stopping the fermentation process. Generally, the color of Sencha is a transparent yellowish gold. Sencha is known for its gentle flavor with a lingering, but subtle sweetness amidst the inherent fresh scent and bitterness. ![]() First of all, Sencha is the foundation of Japanese tea. are byproducts of the process for making Sencha and Gyokuro. The raw material of green tea that is eventually made into Sencha, Gyokuro and Tencha (碾茶), which is the raw material for Matcha among others. On the other hand, green tea is made without fermentation. Oolong tea and black tea are made by artificially fermenting the tea leaves as part of the processing. Let’s remedy that by explaining both Konacha and Mecha here.įirst and foremost, the three broad tea categories based on the processing method of the young leaves include green tea, oolong tea and black tea, but these are all made of leaves picked from the same trees, and then end up as completely different teas just by changing the processing method. When it comes to green tea, I’m sure you’ve heard of Gyokuro (玉露) and Matcha (抹茶), but you are likely not familiar with Konacha (粉茶) and Mecha (芽茶). What is Blue mackerel (Gomasaba) sushi?.What is Silver croaker (Ishimochi) sushi?.What is Blackfin Seabass (Hirasuzuki) sushi?.What is Spotted knifejaw (Ishigakidai) sushi?.What is Bigeyed greeneye (Mehikari) sushi?.What is Silver pomfret (Managatsuo) sushi?.What is Barfin flounder (Matsukawagarei) sushi?.What is the difference between fermentation, putrefaction, and maturing?. ![]()
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