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"Matcha is a Japanese green tea powder enjoyed for centuries in Japan," explains Namiko Hirasawa Chen, creator of Just One Cookbook. Matcha is made from green tea leaves that are shaded or covered ...
The Japanese tea ceremony (known as sadō/chadō (茶道, 'The Way of Tea') or chanoyu (茶の湯)) is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha (抹茶), powdered green tea, the procedure of which is called temae (点前).
In Japanese tea ceremony, matcha is stored and made using special teaware, chaki. Specifically, matcha for koicha (濃茶) and usucha (薄茶) are stored in a special containers, chaire (茶入) and natsume (棗) respectively. Prior to use, the matcha can be sifted through a sieve to reduce clumps. [35]
Uji tea (宇治茶, Uji-cha) is a common name for all Japanese green tea produced from Uji, Kyoto. The three main types of Uji tea are Matcha, Sencha and Gyokuro. Japanese tea is originated from the Tang dynasty of China, which is during the Heian period of Japan when Chinese influences were at its peak. When tea seeds were introduced to Japan ...
Hojicha is a Japanese green tea that's made by roasting regular green tea leaves to create an amber-colored tea that's slightly sweet, slightly bitter and has a roasted flavor. It's a great choice ...
Tea with its utensils for daily consumption Tea plantation in Shizuoka Prefecture. Tea (茶, cha) is an important part of Japanese culture.It first appeared in the Nara period (710–794), introduced to the archipelago by ambassadors returning from China, but its real development came later, from the end of the 12th century, when its consumption spread to Zen temples, also following China's ...