Does the fact I, off-hand, have four different brands of matcha say something about me???

Types of Tea
Breeding tea trees requires warmth, so comparitively warm regions are most suitable. Thus South East Asia, ie India, Ceylon, and China, account for most of the tea leaf production of the world.
Tea leaf types are divided by appearance into “green tea”, “white tea”, “yellow tea”, “blue tea”, “red tea”, and “black tea”.
At first, matcha, as for green teas like sencha, immediatly after ebing picked, is steamed and roasted. by means of this methods from the applying of heat, the fermentation is stopped and the green color is preserved,
Matcha, as a green tea like sencha, is an unfermented tea. The fermentation is stopped and it’s green colour preserved through the application of heat by steaming and roasting it immediately after being picked. As the fermentation of the tea leaves advances, their colour changes. When they are completely fermented, they turn a dark red colour and gain a complex aroma. The black tea (lit. red tea) that we drink everyday is fermented tea.
Also, oolong tea, which is a half fermented tea if about 30 to 60 percent oxidized fermentation, is a type of “blue tea”. Thus tea leaves taken from the same tea tree is divided into different types based on how it is processed through the application of tea and degree of fermentation.
Matcha is divided into koicha and ususcha. Koicha and usucha are processed in the same way and there isn’t any difference in the quality of the tea tree from which the leaves come. Koicha mostly is manufactured from the new buds of older trees.
After the rough tea (aracha), which has been steamed and dryed, is cut, a tool called a “winnower (toumi)” is used for the refining process to sort the leaves by windblowing. After sorting, the completely dried tea leaves are sorted again by colour, with only the best quality leaves selected.
The leaves for koicha are put in a paper bag and stored in the chatsubo. Tea leaves one step down in quality from koicha leaves are packed around the paperbag as a buffer, so they are called “packing tea (tsumecha)”. This tsumecha becomes usucha.
Tea trees has their own personality. Since each tea tree will differ in scent, taste, and leaf colour, the lord of a tea plantation will blend the tea leaves by taste, thus always preserving the established taste of the tea.

お茶の分類
お茶の樹の生育には熱気が多く比較的暖かな地域が適していて、インド、スリランカ、中国など東南アジさ地域で世界中の茶葉生産量のほとんどを占めています。
お茶は茶葉の外観により「緑茶」「白茶」「黄茶」「青茶」「紅茶」「黒茶」に分類されます。
抹茶をはじめ煎茶などの「緑茶」は、茶葉の採取後すぐに蒸すや炒るなどの方法で熱を加えることにより発酵を止めて緑色を保つ、不発酵茶です。茶葉は発酵が進むほどにその色が変化し、完全に発酵が進むと赤く深い色になり、さらに複雑な香りが加わります。私たちになじみの深い紅茶はこうした発酵茶ということになります。
また烏龍茶は半発酵茶で酸化発酵の度合いは30%から60%で「青茶」に分類されます。これらのことから一本の茶の樹から採取された茶葉は、加熱の段階と発酵の度合いにとって、そのタイプのお茶にでも加工することができることが分かるでしょう。
抹茶には濃茶と薄茶があります。濃茶と薄茶の製法は同じですが、茶葉そのものの品質は茶樹と薄茶の樹に分かれているわけではありません。濃茶は主に古木の新芽から製茶されています。
蒸しと乾燥を終えた荒茶を切断した後、精製する工程では「唐箕」という道具を使い、風を利用して選別します。選別後に仕上げの乾燥をした茶葉は、更に色による選別にかけられ、良質な葉のみが選ばれます。
濃茶用の茶葉は紙袋に入れて茶壷に納められますが、緩衝剤として周囲に詰めるお茶を「詰茶」といい、濃茶用の茶葉よりも一段品質の低い物が用いられます。この詰茶が薄茶になるのです。
茶の樹にも個性があり、一本ごとに葉の色、味、香りなどに違いがありますので、茶園の主は茶葉の特徴を舌でブレンドすることにより、いつでも一定の味を保っているのです。

Advertisements