2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Green tea is considered an integral part of not only Chinese but also Japanese culture. Residents of Eastern countries have a special attitude to everything related to this aromatic drink. The Japanese tea ceremony cannot be described in a few gastronomic terms, because it is a whole art that allows you to achieve harmony with the outside world. After reading this article, you will learn about the main varieties of this drink.
A bit of history
The Japanese first learned about the existence of tea about fourteen centuries ago. This happened thanks to Buddhist monks who used it for meditation and various rituals. As the culture of Zen Buddhism spread, so did the popularity of this drink.
Gradually, the so-called tea tournaments came into fashion, each of the participants in which had to determine the variety and origin of the drink to taste. A little later, it became available to ordinary Japanese who do not belong to the nobility.
In the fifteenth century, the first schools began to open in Japan, which taught the intricacies of the tea ceremony.
Most popular varieties
It should be noted that Japanese tea is different fromChinese counterparts in a darker shade and in the way the leaves are processed. One of the best green varieties is considered "Gekuro". To brew this drink, not too hot water is used, the temperature of which is not more than sixty degrees. It is characterized by a mild, slightly sweet taste and a memorable aroma.
No less popular among the inhabitants of Eastern countries is such Japanese tea as "Sentya". Its production accounts for about 75% of the total volume. This variety is grown in well-lit plantations. Shincha is considered the most valuable variety of it. The collected and pre-steamed leaves are twisted into rather thin strips and only after that they are sent to dry. Interestingly, the first collection contains much less caffeine and tannins. The Japanese tea of the second collection is called nibancha, and the third is called senbancha.
What is the benefit of this drink?
Its special properties were well known to our distant ancestors. The unique technologies by which Japanese green tea is produced make it possible to speak of it as one of the most useful drinks. First of all, it helps to strengthen immunity, concentration and improve memory.
Regular consumption of this drink leads to strengthening of the cardiovascular system and lowering cholesterol levels in the blood. In addition, green tea has long been recognized as one of the strongest antioxidants, the effectiveness of which is much higher than that of blueberries, spinach or ginger. It has also been established thatit is a good prevention against the formation of sand in the gallbladder and kidney stones.
Tea “Japanese Linden”
This drink has a truly unique taste, due to the fact that it contains the best varieties of green tea, natural aromatic oils, orange peel, chamomile and linden blossom. It is characterized by a rather rich, memorable aroma with pronounced herbal notes. This Japanese tea has a unique taste with a slight bitterness and a tart aftertaste with subtle minty notes.
The subtleties of brewing Japanese tea
Of course, a lot depends on the type of drink. However, there are a few general guidelines that apply to all Japanese teas. First of all, it should be remembered that it is strictly forbidden to brew them with boiling water. To do this, it is better to use water cooled to 60-65 degrees, which is poured into a preheated small porcelain teapot. The Japanese are sure: the more expensive the type of tea, the lower should be the temperature of the water used for its preparation. Failure to follow this rule can spoil the highest quality drink.
For greater clarity, this process can be analyzed using the example of sencha tea, which is considered one of the most popular varieties. To properly prepare this mild tasting drink, you will need about 80 milliliters of water and two tablespoons of tea leaves. This amount of ingredients is designed for three people. In a teapot filled with tealeaves, pour boiled water cooled to 60-70 degrees and mix the contents. After one and a half to two minutes, the finished drink can be poured into cups.
Some interesting facts
Few of our compatriots know that Japanese tea cups used for traditional ceremonies do not have handles. Their volume is 50-150 ml.
The Japanese, unlike the Chinese, are sure that tea can be drunk not only hot, but also cold. In addition to the classic green varieties, they often drink a tonic yellow tea brewed according to a Chinese recipe.
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