Traditional Japanese top green tea is Uji green tea Japanese green tea why is broken how to drink?

Steamed green tea, steamed green tea

Origin: Kyoto, Japan

Yulu, also known as Yulu, is the name of a special quality of steamed green tea (fried tea) in Japan, which comes from Yuji in southern Kyoto. This class has different levels of quality. The producers named them poetically rather than numbers, such as cranes, pines, Ziyun, etc.

Production area

At present, Yuji, Shizuoka Prefecture and Fukuoka Prefecture are the main producing areas in Japan. Companions and Yame (eight women) compete in Fukuoka to be the best area in different ways. The products also take place in Zhejiang and Sichuan's domestic Japanese market and export market in China.

In this article, we will introduce one of the best Japanese cuisine from Yuji and discuss how to best enjoy it from a taste and health point of view. Before that, we need to readjust some concepts in order to better understand this special green tea.

A kind of steamed green tea

First of all, green tea has four subcategories, and steamed green tea, which is regarded as Japanese tea by most people, is one of them.

Secondly, in addition to steaming tea, there are other ways to make tea in Japan. Baking and making semi-fermented tea (unlike oolong tea) is part of this, which we will cover in other articles.

Third, there are other varieties of steamed green tea, such as Japanese Mocheng matcha tea, and Emei Maofeng, a traditional whole-leaf tea from Sichuan, China. All in all, Yuhong is a high-quality green tea variety, which is produced by special steaming technology. Due to different producing areas and production styles, its quality has different levels and subtle differences.

Origin

Some historians may disagree with me and believe that the real origin of tea in Japan (1) should be Togano-o Zen tea planted from the Chinese seed of the Reverend Eisai (aka Yousai) 1210 (2), and he also wrote the first book about tea in Japan "Health through Tea drinking (Kissa-yojo-ki)" (3).

However, the tea he produces is very different from fried tea or the more developed fried tea we have today.

Foreign culture on the road of local development

With the change of cultural, economic and social conditions, the production of tea is also developing. By the 17th century, the loose-leaf tea technology and literati culture of the Ming Dynasty in China took root in Yuzhi area south of Kyoto, which has developed into the central area of tea and culture since the Eisai era. In 1738, the local manufacturer Sohen Nagatani developed the process of fried tea on the basis of steamed tea and rolled tea (a loose-leaf form). A century later, Japanese fried tea is considered to be a more valuable fried tea, which is only produced in Yuji. Meanwhile, great changes are taking place in this country. The spirit of Meiji modernization later ruled Japan, and by 1884, when machines began to be invented for tea processing, traditional quality was quickly replaced by automation.

Today, even in Yuzhi, few producers make grilled fish in the traditional way. The remaining few people in the country charge extra fees for it.

What we are reviewing is a better machine manufacturing quality, the best available on the market, without exclusive or special channels, produced by one of Yuzhi's most famous gardens.

Taste

Most brands and gardens usually recommend that you make tea at a very low water temperature (mostly between 40 °C and 60 °C). Somehow, the Japanese have such a feeling: the lower the temperature, the better the tea.

A different method of brewing

I can hardly agree. Especially in cold weather, the heat loss of the teapot can be very rapid, and even the one-minute brewing time usually recommended by the manufacturer means that when the tea is warm, no matter how good you preheat the teapot and cup. Because of the price of tea and the much higher ratio of tea to water, it is practical and impossible to make tea in a large teapot.

The reason for low temperature recommendation is that the lower the temperature, the less catechins dissolve in water, and some catechins can cause bitterness and astringency. For those who don't like the bitterness in tea, this may be a solution. However, even if there is a rich salty taste of Japanese tea, it is too easy without a good comprehensive and balanced bitterness and water temperature to set off the aroma. This is especially true for most varieties of green tea, including Japanese tea. Preheat your small pot. According to the ratio of high leaves to water, most brands recommend 8 grams to 100 milliliters of water, but do not use water less than 65 °C and soak for at least 1.5 minutes (30 seconds to 1.5 minutes is recommended). A good high-density Yixing pot can suppress the bitterness, while the porcelain pot can aggravate the bitterness.

The delicious taste

A delicate crab roe brews a thick lime green wine with warm aromas reminiscent of roasted seaweed and roasted nuts. It tastes salty, with the taste of sea salt and roasted vegetables. This "fresh taste", now known as salty, is due to the fact that the growth time of shade before picking increases the level of amino acids in tea.

Unlike whole-leaf tea, broken-leaf tea produces mostly turbid wine, especially crab roe. Another problem with these soft broken leaves is that they stick to the inside of the spout of the teapot and can easily clog, especially those with built-in filters. One way is to use an advocate or advocate bag, such as generally available in Japanese stores, but to keep the best injection results of expensive tea, the best solution may be to use a pot of wide inner slotting to allow leaves to pour, cups and a filter.