The specific schedule will become clearer once the tea buds start sprouting on the tea bushes. Despite it still being March, many are already looking forward to this year's new tea. Keep an eye out for it and enjoy the taste of Japan's fresh tea!
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The Bottle Shaking method is a casual preparation technique by which you can enjoy drinking genuine Matcha anywhere, anytime, freely. For the Bottle Shaking method we usually recommend entry grade of Ceremonial and Culinary grade Matcha. Ceremonial high grade Matcha has a good flavor even when prepared by using the Bottle Shaking method, though it is preferable to prepare high grade Matcha by whisking with the bamboo Chasen.
Tea was first produced in the area of Uji during the Kamakura period. The Zen Buddhist priest Eisai brought back green tea seeds with him from China when he came back from studying there, and he sent those seeds to the holy priest Myoe at the Togano Kosanji Temple in Kyoto. These seeds were then farmed by the holy priest Myoe, who went on to open a tea farms near Kyoto. Among these farms, the geography and climate of areas around Uji made the are especially hospitable for farming the tea, and led to the expansion of tea farming in the area. In the Muromachi era, several special tea farms were created at the order of Ashikaga Yoshimitsu, which led to the further expansion of tea farming.
Over its long history, tea drinking has been about more then just consuming tea. It began being used as a social tool for receiving guests, and tea ceremonies referred to as chanoyu became more common place. At the same time, the Ujicha brand name became so established that it was said “for tea, Uji,” and even the family of the shogun, and the imperial family began to use Ujicha in their tea ceremonies, as Ujicha became known as a luxury item.
The History of Japanese Green Tea Beginning with Kyoto’s Ujicha
Green tea was drunk in Japan beginning in the Kamakura era, but unlike the modern method of drinking it like Sencha, the leaves were normally ground into a fine powder, mixed with hot water, and drunk, similar to how Matcha is consumed. Speaking of Matcha, it was known as a luxury item which appeared at tea ceremonies alongside Japanese-style sweets, but the tea was raised in Oishita Chaen, gardens covered from sunlight, and the method for processing the leaves was also completely different. At the time, tea leaves were boiled and then dried before being ground into powder, and the taste wasn’t as good as it is today.
There are two major points which changed the course of history for Japanese green tea. The first of these was the arrival of Sencha, and the second was the arrival of Gyokuro. Both of these originated in the Uji region of Kyoto, which is why Uji is known not just as one of the leading areas of production for Japanese green tea, but also as the place where the history of Japanese green tea was formed.
The Arrival of Sencha
Sencha is produced through a method where tea leaves are picked, steamed, and then dried while being massaged, and the method is based on the Aosei Sencha Production Method which was developed by Nagatani Soen, who lived in the Yuyadani region of Uji Tawara. Massaging the leaves before drying them greatly increases their taste, frangrance, and color, and with this new way of enjoying tea, so different from previous methods of consuming Matcha, Sencha quickly spread through the country. 1738 was in the era of the shogun Tokugawa Yoshimune, and at the time the style of drinking green tea as Sencha had spread to Edo as well. This is known as the time when it became possible for even the common people to drink delicious tea.
The Arrival of Gyokuro
Gyokuro is produced through the “Oishita Saibai” method, where the leaves are shaded from the sunlight directly before they are harvested, which increases the amino acids such as Theanine, which are responsible for the depth of flavor in the tea leaves, while also limiting the production of Catechin, which causes bitterness. Compared with normal tea, this tea has strong depth and sweetness, and it has a unique fragrance, but the amount of labor required to farm it means that it is a luxury item.
The production method for Gyokuro was also developed in Kyoto. Not stopping to rest on their laurels, the tea producers who had experienced such success with Sencha continued to develop new products, and the tea they were able to produce through their efforts was Gyokuro.
In this sense, Ujicha was not just a successfully produced tea, it also helped to shape the history of green tea itself. It could be quite nice to enjoy a cup of Ujicha while learning more about the history of Japanese green tea.
For men, suits are ideal. Many also choose to follow these next guidelines as well.
- Wear a suit made from solid colored cloth
- Wear a necktie made from solid colored cloth
Of course, wearing a collard shirt with a blazer is also acceptable. Don’t wear florescent colors, and try to stick with solid colored cloth.
Clothing for Women
Women should try to wear long skirts and elegant clothing. The following 5 points should be observed as well.
- Pants should be avoided
- Excessively high heels, boots, and sandals should be avoided
- Flashy manicures should be avoided
- When wear stockings or tights, white socks should also be worn over them
- Hair should be pulled back
While there are more guidelines for women than for men, it is important to respect the atmosphere and sanitary nature of the tea room.
Both men and women should comply with the following guidelines.
No accessories should be worn.
The tea room is a clean space, away from the secular world. Special care must be taken not to disrupt this atmosphere.
In order to avoid damaging the tea room or the tea ceremony implements, the following types of metal accessories should be avoided.
Men: Watches, wedding rings, etc.
Women: Necklaces, bracelets, rings, hair accessories, etc.
In the case of watches, they may indicate that the wearer is worried about the time being taken, and should therefore be taken off to avoid misunderstanding. As the guest enters the tea room, they entrust themselves to the host and enjoy their time together, and removing the watch fits with this state of mind.
In what order, and in what manner, should participants sit?
In a tea ceremony, the person of the highest status (the shokyaku) should sit closest to the host, who is the center of the ceremony.
The ranks then follow with jikyaku and sankyaku. (the final person is known as the otsume)
Normally, in a formal tea ceremony, the shokyaku and the otsume are chosen in advance by the host, who will let them known beforehand.
Those who are participating in a tea ceremony for the first time should avoid being the shokyaku or the otsume. This is because they have a slightly more extensive role.
The shokyaku is the only person who interacts directly with the host, and the otsume is also known as the person without a seat, as the spend their time helping the host ensure the ceremony moves smoothly.
Proper manners and methods for eating wagashi sweets
Wagashi are intended to complement the flavor of the Matcha. They are eaten before the Matcha is drunk.
Tea sweets are broken into two categories.
- Omogashi: Manju, kinton, mochi and other unbaked confections
- Higashi: Senbei, aragan, toffee, and other dry confections
For strong tea omogashi are offered, and for lighter tea higashi are offered.
At tea ceremonies where only lighter tea is offered, omogashi may also be offered.
When the host offers sweets, saying “okashi o dozo,” guests should bow before taking them.
When taking a sweet, they will then turn to the jikyaku and say “osaki ni,” before taking them.
Daifuku and higashi should be eaten with the hands, and unbaked confections or yokan are eaten with a kuromoji (similar to a toothpick).
Larger items should be torn with the hand or split with the kuromoji instead of being bitten into.
Sweets should be completely finished before the tea is brought out.
What is the correct way to drink tea?
While it also depends on the particular school, I will introduce the Ura Sekia method for drinking tea.
- How to Drink Tea (In the Ura Seika Style) -
The tea bowl should be taken with the right hand, and place in front of oneself.
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Saying “Otemae, choudai shimasu” (thank you for making this tea), the guest picks up the tea bowl.
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Placing the teacup on top of the left hand, the tea bowl is turned twice in a clockwise direction.
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The Matcha is drunk in 3 to 4 times, and the last sip is slurped slightly to indicate that the guest has finished. (this is called ikikiri)
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When the guest has finished drinking they’ll use their finger to wipe the bowl, and then wipe their finger with the kaishi paper.
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The bowl is then turned twice counter clockwise before being placed down again.
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The bowl is placed outside of the border of the tatami, and the entire shape of the bowl is admired before it’s placed back into its original spot.
It does take some time to grow used to the process, but with time, it becomes one smooth flow.
In Closing
Truthfully, it would be extremely difficult to get all of these steps correctly when first participating in a tea ceremony. However, the most important thing is the guest be intent on enjoying the hospitality of the host as much as possible. I recommend that newcomers focus on respecting the host, and fully enjoying their time together more than on following the above rules. If you have any questions such as “What is that flower on display?” or, “”What’s written on that wall hanging?” you should go ahead and ask the host. By enjoying the conversation in this manner, you’ll gain a better understanding of the meaning of the tea ceremony, and both you and the host will be able to enjoy your time. I believe that this is the meaning of the tea ceremony, and also the basis of Japanese culture.
The NHK TV program Tameshite Gatten had an episode which introduced the health effects of the fragrance of Hojicha.
In the episode, they investigated how relaxed the brain was after drinking both Hojicha and Rokucha.
Hojicha is made from roasted Rokucha, and unroasted Rokucha typically contains a large amount of Theanine, and amino acid which relaxes the body. This is why drinking Rokucha is known to make it easier to relax.
However, Hojicha only contains one hundredth of the Theanine in Rokucha, which makes it seem that it wouldn’t have the same relaxing power as Rokucha.
But when drunk, Hojicha had about the same relaxing power as Rokucha.
Even more surprising was the fact that smelling the scent of the roasted tea leaves had just as much of a relaxing affect as drinking the tea, even though it had only been smelled.
In order to investigate further into the scent of Hojicha, the show took a sommelier who is an expert in scents to a place where a master was roasting tea, and had him smell the area.
When they did this, every time the tea leaves went through the machine and were roasted they found that scents like fresh grass, citrus, flowers, nuts, and coffee beans were coming from them.
When I researched this, I found that even more detailed research had been completed by professor Koga Yoshihiko of the neuropsychiatry department of the medical department of Kyorin University (in Tokyo).
According to the professor “through our experiments we found that after smelling the scent, the brain worked smoothly.” The aromatic compound Pyrazine is found in Hojicha, and he thinks it may be responsible for this sedative effect.
Hojicha is tea made by roasting (hojiru) regular Rokucha. It is a type of Rokucha, but by roasting the tea leaves until they roast brown in color, the tannins responsible for the bitterness of the tea are reduced, and the roasted scent is increased.
“After investigating the effects of the scent, we found that the alpha waves in the brain, which indicate smooth functioning of the brain, were clearly increased in after smelling the scent.” (Professor Yoshihiko)
When alpha waves are increased and the brain is working smoothly, it follows naturally that one’s mood would also relax. So why is it that the scent of Hojicha has this calming effect?
“It is possible that the Pyrazine contained in the scent of Hojicha are affecting the activity of nerves in the brain.” (Professor Yoshihiko)
In addition to its sedative effects, Pyrazine is also said to promote circulation, and act as an antithrombotic.
Brewing with Boiling Water
Hojicha has been drunk by Japanese people since ancient times, and because it contains almost no caffeine or tannin, there is no need to worry about side effects.
“It could be said that when you’re feeling unsettled its worth trying drinking Hojicha. When you do, pouring boiling water directly into the teapot is especially effective.”
When Hojicha is brewed with boiling water, the fragrance becomes stronger. You can then pour the tea into a teacup to drink it slowly while enjoying the scent.
According to professor Yoshihiko, “Hojicha is originally a drink for the common people in Japan. By simply enjoying the steps of brewing, smelling the scent, and then drinking it without being caught up in further formalities, this drink can have an even stronger relaxing effect.
For hot weather like we have now, I would recommend cold brewed Hojicha.
Hojicha tea leaves 8 g (about 4 tablespoons)
Just boiled water enough to cover the leaves (about 2 tablespoons)
Ice 180 g (about 10 to 15 cubes)
Water 120 ml
A stainless steel bottle (thermoses containing a layer of glass inside may crack, so please don’t use them!)
- Instructions -
Place the Hojicha tea leaves in the bottle
Pour in enough boiling hot water to cover the tea leaves
*Make sure you’re using really boiling hot water. This will help bring out the fragrant scent! Just please be careful you don’t burn yourself.
Place in the ice first, and then the water, before placing the lid on securely and then shaking up and down for about 20 seconds.
When finished shaking, leave the bottle for about 40 seconds.
*If you like your tea stronger, leaving the bottle for longer will strengthen the taste.
Strain through a tea strainer, and then pour into a glass.
All that is truly tea comes from the plant Camellia sinensis. Whether it is classified as black, green, or white depends on how it is processed. Chamomile, mint, and other teas are more accurately herbs that can be brewed into teas.
Green tea is prepared through steaming. This light processing leaves most of its beneficial compounds in tact, making it famously healthy. Matcha green tea is then stone ground and sold as a powder. When you drink matcha green tea, you are consuming the entire leaf of the Camellia sinensis plant, rather than just the essence left over after steeping.
Another difference in this type of green tea is the color. Prior to harvesting, plants are covered to block incoming sunlight. Hungry for sun, they begin to produce more chlorophyll in an effort to absorb rays. These chlorophyll-rich plants are thus greener and offer more of chloropyll’s health-giving properties. The youngest, greenest leaves are picked to be steamed and ground into the final product.
As we talk about the health benefits of matcha green tea, keep in mind that green tea, and tea in general, provide many of the same benefits. Matcha green tea, since it is a steamed, whole leaf product, is more nutrient dense.
Here are 5 compounds in matcha green tea that make it an amazingly healthy beverage:
Chlorophyll has a very similar structure to hemoglobin, a molecule found in red blood cells that is responsible for transporting oxygen. Because of this similarity, it is believed that eating or drinking chlorophyll can improve red blood cell count and oxygenation of blood cells. Though research hasn’t fully proven these claims, chlorophyll is used as a supplement by many to improve health.
This word may not look familiar, but you might regularly consume a compound under this classification: caffeine. While caffeine is present in high amounts in coffee, it is less so in tea.
Tea also contains two additional types of xanthines: theophylline and theobromine.
Theophylline relaxes smooth muscles in the airway, which is why you’ll find it in medications for respiratory diseases. Theobromine has a similar effect on the lungs as theophylline, acts as a diuretic, and can also lower blood pressure by dilating blood vessels.
Both theophylline and theobromine are stimulants, but do not provide the same kind of jolt as caffeine. While some do seek that boost from caffeine, these three xanthines in tea provide a more mellow, synergistic stimulation.
Catechins are a type of antioxidant known for their cancer fighting abilities. They may also help trim your waistline.
A 2005 study compared two groups who consumed tea over a 12 week period. Group 1 drank tea containing 690mg catechins, compared to Group 2 whose tea had only 22 mg. After the study concluded, participants in Group 1 showed BMI, waist circumference, and fat percentage significantly lower than the control group.
This compound in green tea produces calming effects and can improve concentration and memory. A 2006 study presented stressful situations to participants, and those who took L-Theanine showed less heart rate elevation in response to the stress.
L-Theanine has been suggested for those with anxiety and people who have a hard time calming down before bed, though it does not induce drowsiness.
As previously mentioned, chlorophyll has a very similar structure to hemoglobin; whereas hemoglobin has an iron molecule at its center, chlorophyll has magnesium. Thus, chlorophyll-rich matcha green tea is a good source of magnesium, a mineral involved in the activation of over 300 enzymes in your body. It helps heal wounds and balance cholesterol, promoting an increase in HDL (good) cholesterol. It’s also necessary for bone formation and acts as a natural tranquilizer.
You may find Shinto something "strange" if you are religious people in western countries. We Japanese believe in that Gods exist in every nature like inside river, mountain, trees etc. We call them like "God in the mountain or maybe God in the river". There a lot of shrines to celebrate Gods in nature and those shrines usually have festivals in August for praying for good harvests in coming autumn.
Imamiya shrine is one of the most famous shrines in Kyoto. They like the taste of our matcha so they use our matcha "HOUN" to present to the God of the shrine. I was very honored that experience.
These are pics of the festival. It's exclusive festival.
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