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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.