Tea house...

Τελετή τσαγιού- οι απαρχές
Το τσάι έφτασε στην Ιαπωνία λίγο μετά το 900 μ.Χ. μέσω ενός βουδιστή καλόγερου που επέστρεψε από ένα ταξίδι στην Κίνα και σχεδόν αμέσως ξεκίνησε η καλλιέργειά του στη χώρα. Περί τα τέλη του 12ου αιώνα άρχισε να διαχέεται η πρακτική της παρασκευής τσαγιού τύπου μάτσα (σκόνη από αλεσμένα φύλλα πράσινου τσαγιού, που αναμιγνυόμενη με ζεστό νερό, έδινε ένα τσάι ανοιχτοπράσινης απόχρωσης).



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Matcha Πράσινο Τσάι Ιαπωνίας Η Τελετή του Τσαγιού στην Ιαπωνία, γνωστή και ως "chanoyu", είναι μια πολιτιστική δραστηριότητα που περιλαμβάνει την τελετουργική προετοιμασία και παρουσίαση του matcha, που είναι πράσινο τσάι σε μορφή πούδρας. Έχει ένα έντονο πράσινο χρώμα. Στη διάρκεια της τελετής, για την παρασκευή του χρησιμοποιείται ένα "πινέλο" φτιαγμένο από κλαδί bamboo. Μπορείτε όμως να το φτιάξετε με πιο απλό τρόπο βάζοντας μία πολύ μικρή ποσότητα μέσα σε μία κούπα με ζεστό νερό.

Η γεύση του είναι πικρή και στυφή και συνοδεύεται με γλυκές γεύσεις. Μάλιστα, τα τελευταία χρόνια έχει γίνει ιδιαίτερα δημοφιλές και χρησιμοποιείται από γνωστούς chefs και baristas στη μαγειρική, στα γλυκά, στα παγωτά και στα cocktails.

ΠΟΣΟΤΗΤΑ για 2 κούπες	1/2 κ. γλυκού
ΘΕΡΜΟΚΡΑΣΙΑ νερού	80 - 85 oC
ΧΡΟΝΟΣ εκχύλισης
ΔΥΝΑΤΟΤΗΤΑ εκχύλισης	1 φορά
Αυτή είναι η δική μας πρόταση για να απολαύσετε μία καλή κούπα τσάι. Μπορείτε όμως να την τροποποιήσετε σύμφωνα με τη δική σας προτίμηση.

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Η ανάμιξη (το χαρμάνι) στο τσάι είναι θεμιτή και μερικές φορές επιβεβλημένη, όταν γίνεται με τσάι ίσης αξίας. Στις σπάνιες όμως ποιότητες τσαγιού, που η καλλιέργεια είναι ξεχωριστή, η παραγωγή μικρή, η επεξεργασία ιδιαίτερη και η αξία μεγάλη, η ανάμιξη ή προσθήκη γεύσεων από λουλούδια, φρούτα ή μπαχαρικά, θίγει την ποιότητα και μειώνει την αξία του αυθεντικού.



Πηγή απο

http://www.madras.gr/index.php?product_id=258&page=shop.product_details&category_id=46&flypage=flypage.tpl&option=com_virtuemart&Itemid=72

Genmaicha

From Wikipedia, the free encyclopedia

Genmaicha (玄米茶^{[color:da94=#00e]?}, "brown rice tea") is the Japanese name for green tea combined with roasted brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn. This type of tea was originally drunk by poor Japanese, as the rice served as a filler and reduced the price of the tea; which is why it is also known as the "people's tea". Today it is consumed by all segments of society.
Tea steeped from these tea leaves has a light yellow hue. Its flavor is mild and combines the fresh grassy flavor of green tea with the aroma of the roasted rice. The water to steep this tea should typically be about 80–85 °C (176–185 °F). A steeping time of 3–5 minutes is recommended, depending on desired strength and the source of the tea - some sources recommend as little as one minute of brewing time.
Genmaicha is also sold with matcha (powdered green tea) added to it. This product is called Matcha-iri genmaicha (抹茶入り玄米茶^{[color:da94=#00e]?}) (lit. Genmaicha with added powdered tea). Matcha-iri genmaicha has a similar flavor to plain genmaicha but the flavor is often stronger and the color more green than light yellow.














Πηγή απο http://en.wikipedia.org/wiki/Genmaicha

Japanese green teas

Green tea (緑茶, Ryokucha^{[color:020a=#00e]?}) is ubiquitous in Japan and therefore is more commonly known simply as "tea" (お茶, ocha^{[color:020a=#00e]?}). It is even referred to as "Japanese tea" (日本茶, nihoncha^{[color:020a=#00e]?}) though it was first used in China during the Song Dynasty, and brought to Japan by Myōan Eisai, a Japanese Buddhist priest who also introduced the Rinzai school of Zen Buddhism. Types of tea are commonly graded depending on the quality and the parts of the plant used as well as how they are processed.^[8] There are large variations in both price and quality within these broad categories, and there are many specialty green teas that fall outside this spectrum. The best Japanese green tea is said to be that from the Yame (八女, yame^{[color:020a=#00e]?}) region of Fukuoka Prefecture and the Uji region of Kyoto^{[citation needed]}. Shizuoka Prefecture produces 40% of raw tea leaf.

• Gyokuro (玉露^{[color:020a=#00e]?}, Jade Dew)
  

Gyokuro is a fine and expensive type that differs from Sencha (煎茶) in that it is grown under the shade rather than the full sun for approximately 20 days.^[9] The name "Gyokuro" translates as "jade dew" and refers to the pale green color of the infusion. The shading causes the amino acids (Theanine) and caffeine in the tea leaves to increase, while catechin (the source of bitterness in tea, along with caffeine) decreases, giving rise to a sweet taste.^[10] The tea also has a distinct aroma.

• Kabusecha (冠茶^{[color:020a=#00e]?}, covered tea)
  

Kabusecha is made from the leaves grown in the shade prior to harvest, although not for as long as Gyokuro. It has a more delicate flavor than Sencha. It is sometimes marketed as Gyokuro.

• Sencha (煎茶^{[color:020a=#00e]?}, decocted tea)
  

The first and second flush of green tea made from leaves that are exposed directly to sunlight. This is the most common green tea in Japan. The name describes the method for preparing the beverage.

• Fukamushicha (深蒸し茶^{[color:020a=#00e]?}, long-steamed green tea)
  

Sencha which, in the processing of the leaves, has been steamed two times longer than usual Sencha, giving it a deeper color and producing a fuller flavor in the beverage.

• Tamaryokucha (玉緑茶^{[color:020a=#00e]?}, lit. ball green tea)
  

Tamaryokucha has a tangy, berry-like taste, with a long almondy aftertaste and a deep aroma with tones of citrus, grass, and berries. It is also called Guricha.

• Bancha (番茶^{[color:020a=#00e]?}, coarse tea)
  

Lower grade of Sencha harvested as a third or fourth flush tea between summer and autumn. Aki-Bancha (autumn Bancha) is not made from entire leaves, but from the trimmed unnecessary twigs of the tea plant.

• Kamairicha (窯煎茶^{[color:020a=#00e]?}, pan-fried tea)
  

Kamairicha is a pan-fried green tea that does not undergo the usual steam treatments of Japanese tea and does not have the characteristic bitter taste of most Japanese tea.

• By-product of Sencha or Gyokuro
  

• Kukicha (茎茶^{[color:020a=#00e]?}, stalk tea)
  

A tea made from stems, stalks, and twigs. Kukicha has a mildly nutty, and slightly creamy sweet flavor.

• Mecha (芽茶^{[color:020a=#00e]?}, buds and tips tea)
  

Mecha is green tea derived from a collection of leaf buds and tips of the early crops. Mecha is harvested in spring and made as rolled leaf teas that are graded somewhere between Gyokuro and Sencha in quality.

• Konacha (粉茶^{[color:020a=#00e]?}, (coarse) powdered tea)
  

Konacha is the dust and smallest parts after processing Gyokuro or Sencha. It is cheaper than Sencha and usually served at Sushi restaurants. It is also marketed as Gyokuroko (玉露粉^{[color:020a=#00e]?}) or Gyokurokocha.

• Other
  

• Matcha (抹茶^{[color:020a=#00e]?}, powdered tea)
  

A fine ground tea made from Tencha. It has a very similar cultivation process as Gyokuro. It is used primarily in the tea ceremony. Matcha is also a popular flavor of ice cream and other sweets in Japan.

• Genmaicha (玄米茶^{[color:020a=#00e]?}, brown rice tea)
  

Bancha (sometimes Sencha) and roasted genmai (brown rice) blend. It is often mixed with a small amount of Matcha to make the color better.

• Hōjicha (焙じ茶^{[color:020a=#00e]?}, roasted tea)
  

A green tea roasted over charcoal (usually Bancha).

• Tencha ( 碾茶^{[color:020a=#00e]?}, milling tea)
  

Half-finished products used for Matcha production. The name indicates its intended eventual milling into matcha. Because, like gyokuro, it is cultivated in shade, it has a sweet aroma. In its processing, it is not rolled during drying, and tencha therefore remains spread out like the original fresh leaf.

• Aracha (荒茶^{[color:020a=#00e]?}, raw green tea)
  

Half-finished products used for Sencha and Gyokuro production. It contains all parts of the tea plant.

• Shincha (新茶^{[color:020a=#00e]?}, a new tea)
  

First flush tea. The name is used for either Sencha or Gyokuro.

• funmatsucha (粉末茶^{[color:020a=#00e]?}, instant powdered tea)
  

Milled green tea, used just like instant coffee.　Another name for this recent style of tea is "tokeru ocha," or "tea that melts."

Πηγή απο http://en.wikipedia.org/wiki/Green_tea#Japanese_green_teas

Sencha

From Wikipedia, the free encyclopedia
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For the Irish mythological character, see Sencha mac Ailella.

Sencha

Type:	Green
Other names:	Steeped Tea
Origin:	Japan
Quick description:	Very popular in Japan. Has a strong flavour.
Temperature:	80°C / 165°F
Time:	1 min
Quantity:	1.5 tablespoons (7-8 grams) per litre

Sencha (煎茶) is a Japanese green tea, specifically one made without grinding the tea leaves. The word "sencha" literally means "decocted tea,"^{[dubious – discuss]} referring to the method that the tea beverage is made from the dried tea leaves. This is as opposed, for example, to matcha (抹茶), powdered Japanese green tea, in which case the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage.
Among the types of Japanese green tea prepared by decoction, "sencha" is distinguished from such specific types as gyokuro and bancha. It is the most popular tea in Japan, and represents about 80 percent of the tea produced in Japan. The flavor depends upon the season and place where it is produced, but it is considered that the most delicious sencha is that from the first flush of the year, the shincha "new tea." The shincha season, depending upon the region of the plantation, is from early April to late May (around the 88th day after the spring equinox). It is considered that the ideal color of the sencha beverage is a greenish golden color. Depending upon the temperature of the water in which it is decocted, the flavor will be different, and this also is the appeal of sencha. With relatively not too hot water, it is relatively mellow; with hot water, it is more astringent.^[1] Unground tea was brought from China after matcha (抹茶, powdered green tea). Some varieties expand when steeped to resemble leaf vegetable greens in smell, appearance, and taste.
The process by which sencha and other Japanese ryokucha (緑茶, green tea) is created differs from Chinese green teas, which are initially pan-fired (and could probably, therefore, more accurately be called "roasted" teas). Japanese green tea is first steamed for between 15–20 seconds to prevent oxidization of the leaves. Then, the leaves are rolled, shaped, and dried. This step creates the customary thin cylindrical shape of the tea. Finally, after drying, the leaves are fried to aid in their preservation and to add flavour.^[2]
The initial steaming step imparts a difference in the flavour between Chinese and Japanese green tea, with Japanese green tea having a more vegetal, almost grassy flavour (some taste seaweed-like). Infusions from sencha and other green teas that are steamed (like most common Japanese green teas) are also greener in colour and slightly more bitter than Chinese-style green teas.
Sencha in Japan is drunk hot in the cooler months and usually chilled in the summer months.

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  Regular sencha
  
  
  
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  Very high quality sencha
  
  
  
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  Regular sencha
  
  
  
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  Very long steamed sencha
  
  
  
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  Sencha with gold
  
  

Senchadō: The Formal Art of Sencha Appreciation


Like the formal art surrounding matcha, there is a formal art surrounding sencha. That surrounding matcha is commonly known as the Japanese tea ceremony in English, and is called "chadō" (茶道, the Way of Tea) in Japanese, while that surrounding sencha, although by rights it could also be referred to as a Japanese tea ceremony or Way of Tea, is distinguished as Senchadō (煎茶道). Generally it involves the high-grade gyokuro class of sencha.

Πηγή απο http://en.wikipedia.org/wiki/Sencha