Milena Velbanadine Jensen

Small info and closeups

in Japan since July, the heat wave did not finish, it's hot, humid, and we still think there for a few weeks!
hard to sell tea! Many rabatent on tea cold, yet it is finally hot green tea that makes the greatest service to the body, it quenches thirst more, brought out the bad sweat. In China it
council green tea, white or yellow to refresh the body, black tea, blue-green or red for warm.

habituation of my blog will be understood, when I start a ticket this kind of worldliness is that I do not have much to tell. It's true!
But I still have a little interesting info from the journal of the Association Nihoncha Instructor. Such information makes us come back to tea again this difficult year. As a reminder, a cold, frost, has inflicted substantial damage to plantations of tea (tea not only by the way), causing delay, low quantity of crops (- 20 to 50%!), And therefore a increased 40% in the price of tea in the markets. In short, the supply for the 2010/2011 year was a nightmare for manufacturers.
So a few months have passed, and now the news. Laboratory tests passed on the teas produced in 2010 show richest theanine - this amino acid as desired, responsible for the equally sought after sweet tea - the tea last year. So
softness. We forget the nightmare of the industrial, and we rejoiced for the consumer! Of course, theanine is not everything, but still! And this confirms my general impression, very good products are present. We can say that what has been "saved from the cold" it is out for the best. This is actually not completely surprising
If we schematically, theanine is produced in the roots of the shrub, then moves into the leaves, where, under the action of photosynthesis, it is transformed gradually into astringent catechin. So, sun and heat only accelerate the process, and finally this year, no heat, little sunshine. Thus, what survived the frost is left with more gentle theanine. (And yes, very rich in theanine Gyokuro and Matcha they are not grown in culture covered)

Besides that, I do not at this time of tea I would especially like to present here. If I well have one or two, but the current climate, very unfavorable to the preservation of sencha makes me refrain from leaving them to their vacuum packaging. I avoid having too much open for consumed faster. Summer is hardly befitting the Japanese green tea.
I shall be much small sencha Contest in Tokyo 2009, futsumushi sencha from the Department 高 知 Kochi on Shikoku Island, but ultimately not. It is very good, but lacks a little something, and the relative scarcity of the product (Kochi, about 15th in terms of acreage, 520 hectares, against 19,200 for Shizuoka) does not necessarily render a helping heart.

Finally, here are some closeups of small trials.

Denise Milani Forum 2010

21.Amélia



He lied constantly, he thinking it was important for him and his age in person and knew exactly how to scare it is sufficiently docile. Amelia was quickly enamored of the vampire, convinced that his beautiful words were sincere. She performed silently awaiting his every whim and every night he does join.



Credits:
¤ Leeke dolls and Dollstown
¤ Framework Objekt-stock

German Shorthaired Pointer Weimaraner Mix

The way of tea Instructors - Japanese Matcha Tea

Do not pay importance to the title of this post.

The ultimate goal of the Nihon-cha ("Japanese tea") Instructor Association, and all of its "soldiers of tea," Instructors and Advisors, is of course the dissemination of accurate knowledge and proper Japanese tea, mainly to Japan, and incidentally abroad. Among all this knowledge, those relating to brewing methods for different types of Japanese teas are indeed essential. In fact, impossible to assess a product for its value if it is unable to prepare properly (which requires the assimilation of some basic principles), and also to adapt it to their own tastes (which needs to be able to adapt the bases).

Therefore, if one is unable to prepare a product properly, it is impossible to appreciate others, to younger generations particular.

I digress a bit of what I meant originally, and rehashing the same things ...... So I come back to my topic today. So, yes, teach how to make a good tea. So I say almost scientific. Temperature, brewing time, amount of tea catechins and theanine how infuse and affect the taste, etc.. Here, no influence of the ceremony Sencha (Sencha-do , 煎茶 道), where water temperature is too high, accessories not suited to the tea market, etc.. Two worlds related but completely different. That of pure eating pleasure, and that of aesthetics.

ceremony sencha is something very, very misunderstood, get away no problem. But why not move away from the sado 茶道 or cha no yu 茶の湯, ie tea ceremony, known the world?

So a formula to prepare matcha , proposed by Mrs 早 川博 子 Hiroko Hayakawa, tea master of the school-Ura Senke 里 千家 but Nihon-cha Instructor. This method is of course unthinkable in a tea ceremony, but after trying, I must say it is effective, gives a wonderful velvety with matcha, which is expressed without the sweetness retained.

As for the "classical" method, using 2 grams of matcha, but here is not in the Thames. I think it's to minimize oxidation.

Then the amount of water will be about 70 ml, again no change. Only, in detail, it is 10 ml of cold water, and 60 of water at 80 ° C.

poured the first 10 ml of cold water into the bowl on the game. Then, with the whip ( chasen ) mixing vigorously until mixture is smooth.

then poured the hot water and brews as usual.

This is really amazing, you get a match even softer, velvety, thick but light, airy.

Wound Dressing Cesarean Section

at Narita Airport

Last Monday, I went to Narita International Airport, not to return to France, but to participate in an event organized by the Association Nihoncha Instructor in Terminal 2. The purpose of the 13 Instructors and 1 advisor, present the charms of Japanese tea, sencha of in particular, to the many passengers on the flights, both foreign and Japanese.

Two tables on which are prepared for the tea utensils, in light of the demonstrations, and tables stations with samples of various types of Japanese tea. Sencha , Hoji-cha, Gyokuro , Bancha and genmai -cha.

The mini-mill stone (ishi, usu 石臼) with which it grinds Tencha into of matcha attracted particular attention and questions from visitors. It must be said that the Japanese have largely no idea how well we can make the matcha . Is it necessary to state that thus none have ever seen Tenchi (I must say that opportunities do not fuse), or never even heard the word.

And a whole bunch of other accessories ...

First, we must pay tribute to the centerpiece this event: the 4 Instructors brand new, the class of 2010, which was reserved to the task of preparing tea in the wings to be distributed throughout the lobby. About 1000 small cups were distributed in the space of five hours of the event. In addition, the tea that was presented was excellent fukamushi- sencha from Kagoshima, Sae-midori cultivar.

Finally, another key event, demonstrations of preparation of a good sencha . In Japanese, English or Chinese (with two instructors one Japanese and one Chinese, Chinese-speaking), and sometimes three at the same time, the demonstrations were chained so fluid, in turn the role, according to visitors, nationality, etc.. And moreover, whatever their nationality, gender, or age, all visitors, who by small groups of 3 or 4 who came before us to learn to sit and eat, all showed very good response , curiosity, a keen interest sometimes.
But for me it's always the reaction of Japanese who both fascinates me and grieves me. Most are on the ass, pardon me the word, the Japanese tea can have this taste, worse, their national green tea could be so good. And this does not necessarily represent the younger generation. I have already spoken, but the Japanese have no idea what the Japanese tea, they know even less how it is prepared. All education remains to be done, hence the importance of such events.

Ms. Sato, head of the branch of the association of the department of Chiba, explains the wide variety of Japanese tea to two young Japanese, who, after a demonstration had taken a great interest in the tea.

Ultimately, the event was a great success, the company responsible side of the airport seemed too thrilled. It was all done in a very good atmosphere, and hopefully I have the opportunity to participate in such events. My only regret is meeting with some French, flights to Europe being the most flights from Terminal 1.