#uji tencha

[pingozillar]

Edible thin tea leave (お召し上がり用薄葉), Tencha (碾茶) pre-ground matcha leave, suitable for sprinkle on the rice for Chazuke, Chameshi or other foods

Superior grade (特上)

20g can 1,300THB

50g can 3,250THB

Excellent grade (上印)

20g can 1,070THB

50g can 2,675THB

Economical grade (徳用)

20g can 850THB

50g can 2,125THB

ของเพิ่งมาถึงวันนี้เอง เอามาลอง บดกับเครื่องบดมือ โรยข้าวต้มดูดีกว่า น่าจะแซ่บ เดี๋ยวลงรีวิวให้ดูกันครับ

[iwillbemother]

#Repost @nakamura_tokichi_official

・・・

みなさまおはようございます。

朝は、血糖値を緩やかに上げてくれる

ごはんを食べるようにしています🍚

そこで活躍している、

『お茶のふりかけ』

カフェでご提供している茶そばには、

たっぷりの碾茶(てんちゃ)の茶葉がトッピングされております🍃

碾茶は石臼で挽くと抹茶になる茶葉。

なかなか、茶葉の状態でお見かけすることは少ないですよね。

こちらは『お茶のふりかけ』には

梅昆布茶とともに碾茶が入っており、

ほのかなお茶の旨みと甘み、

鼻に抜ける抹茶のような香り…。

ご飯の上で香りたつお茶のふりかけ、おすすめです☺️🍵

Good morning everyone.

In the morning, I make an effort to eat rice 🍚

which slowly raises my blood sugar level.

This is where TEA FURIKAKE “Seasoning for cooked rice” comes into play.

The Matcha Soba (buckwheat noodles) served in our Cafe

are topped with plenty of Tencha tea leaves. 🍃

Tencha is a tea leaf that becomes matcha when ground with a tea millstone.

These days it is quite rare to see them in their tea-leaf form.

This "Tea Furikake" contains tencha and plum kombucha,

has a hint of the tea’s umami and sweetness,

with a matcha-like aroma that escapes through your nose...

I recommend sprinkling this fragrant Tea Furikake over rice ☺️🍵.

.

#中村藤吉本店

#nakamuratokichihonten

#中村藤吉 #お茶 #tea #��都 #宇治 #uji

.

#kyoto #朝のお茶 #ホッとする時間 #茶 #京都好きな人と繋がりたい #オンラインストア #通販 #お取り寄せ #お茶を楽しむ #お茶の時間 #teatime #teabreak #お茶漬け #お茶のふりかけ #梅 #昆布 #朝ごはん #朝食

[matchatea-lover]

Read about Naoki Fine Japanese Blend product. Perfect for matcha lovers.

[tea89noir]

The tea gardens of @hibiki_an 🍃 . . #tea89noir #uji #kyoto #tea #cha #teatime #teaculture #sencha #tencha #matcha #greentea #gyokuro #japan #teagarden #norway #teadrunk #matcha #kyusu #teapot #instatea #nature #art #photooftheday #お茶 #抹茶 #お茶の時間 #煎茶 #玉露 #急須

[chuck-clenney]

通園Tsūen tea shop in Uji is Japan's oldest tea shop. It has been continually serving tea here since 1160 C.E., through 24 generations of the same family. The shop resides at the east end of Uji Bridge (one of the oldest) and the current version of the shop was built in 1673. After being snowed out of Shiga Prefecture in another attempt to visit the Site of Reversible Destiny, we turned back toward Kyoto and headed to Uji. Lots of cool low ceilings and antique tea pots decorate the shop. We had some Tencha, matcha, and matcha ice cream here in the home of Japanese tea and it did not disappoint. All in all, it was a good thing that we turned around on the snowy Meishin highway when we did, because, not only did we warm up from some of the world's oldest and best green tea, but we saw on the news the next morning that the highway where we turned around was at a complete standstill and had been for almost 24 hours. #京都 #京都カフェ #宇治 #通園 #抹茶 #日本 #最古 #茶屋 #宇治橋 #ソフトクリーム #スイーツ #大雪 #雪 #渋滞 #kyoto #お茶 #茶 #uji #greentea #tea #japan #japanese #cafe #oldest #tsuen #teashop #matcha #icecream #sweets #old (at つうえん茶屋) https://www.instagram.com/p/CY5sSOHlJxa/?utm_medium=tumblr

[domatcha]

Want to know where to buy organic green tea? Visit DōMatcha to buy 100% authentic Japanese stone-ground green tea. Our range features DōMatcha Ceremonial Organic, Travel Packets Organic, Ceremonial, Summer Harvest and Summer Harvest Organic. Also, we have an exclusive collection of organic green teas including Tencha Organic, Genmaicha Organic, Gyokuro Organic, Hojicha Organic and Sencha Organic. We source tea from Uji and Kyoto. Order now!     

[ironeaglemike]

I love both coffee and tea but lean more towards the latter especially matcha green tea. I love finding stuff on Amazon you wouldn't normally find in stores. I picked this classic culinary grade out since I love making smoothies and my own lattes. This is Authentic Japanese Origin These tea leaves are sourced primarily from the Uji region (Kyoto Prefecture), which sits on the southeast border of the city of Kyoto, and is the oldest and most premiere matcha growing region in Japan. This company works with farmers in the lush Kyushu region in southern Japan, which enjoys an ideal growing climate and is quickly becoming a hub for organic farming. Final blending and grinding of the tencha green tea leaves into matcha remains strictly with the masters in Uji. 100% USDA Organic True, authentic Japanese matcha that is certified organic is still in extremely scarce supply (less than 1% of Japanese tea farms are certified!) I'm very particular about the pesticide content of regular teas so I make sure it's organic as much as possible. The health benefits are excellent as well with matcha also known as a superfood. Aside from acai this is part of my Top Ten superfoods. I'm all about maximizing human performance through food and the results speak for themselves. . . . . #matcha #greentea #weightloss #antioxidants #energyboost #focus #organicfood #matchatea #veganfood #veganathlete #healing #yummy #healthychoices

[uji-matcha-nhat-ban-blog]

1. Bột trà xanh không phải là Trà Matcha

( trong tiếng Anh cũng phân biệt rất rõ Matcha và Green Tea Powder)​

          Bột trà xanh là cách gọi theo tiếng Việt, nhưng không diễn tả đúng giá trị và ý nghĩa thực sự của Matcha, cho nên sau khi đọc phân tích dưới đây bạn sẽ hiểu và gọi tên Matcha Trà Xanh và Bột Trà Xanh một cách chính xác hơn từ đó sẽ thấy rõ khác biệt trong các khái niệm sau mà nhiều bạn đang bị nhầm: Bột trà xanh, Bột Matcha, Bột trà xanh Nhật Bản, Bột matcha Nhật Bản, hay loằng ngằng hơn nữa là “Bột Matcha Trà Xanh Nhật Bản”

               Hiểu đơn giản thì:

- Matcha ( Mạt trà ) : là sản phẩm của cả một quy trình sản xuất nghiêm ngặt, khép kín bảo gồm nhiều công đoạn từ chăm sóc cây, chất đất, nguốn nước, thời tiết, độ che phủ, độ tuổi cây trà, quá trình thu hái, chọn lựa búp trà, thời gian thu hoạch trà tại nông trại…. tới nhà máy sơ chế, hấp nóng nhiệt độ cao và làm lạnh nhanh, quá trình oxy hóa, tách bỏ gân, cuống lá, công nghệ sàng lọc màu, phân loại màu lá trà, sấy hơi, sấy khô, tới quá trình vận chuyển, lưu trữ từ aracha, tencha, độ mịn và các bí quyết sản xuất. ( Xem thêm quy trình sản xuất Bột Matcha tại đây) ​    

                                      Còn Bột trà xanh thì sao?

- Bột trà xanh: Hiểu đơn giản là lá trà tươi thông thường, qua sơ chế và nghiền thành bột, đưa vào sử dụng.

               2. Hàm lượng dinh dưỡng và hương vị của Matcha Trà Xanh:                         Đây là 2 yếu tố quyết định đến giá trị (giá cả khi mua bột matcha) và giá trị sử dụng (lợi ích của matcha đem lại). Theo thống kê, trong Matcha Nhật bản hàm lượng dinh dưỡng (như EGCs, Theanin, Tanin, Vitamins, các amino acids, hàng lượng khoáng chất, chất diệp lục Chlorophyll…) cao gấp 10 lần lá trà xanh thông thường và gấp khoảng 30 lần “bột trà xanh” tại Nhật và khoảng 100 lần “bột trà xanh” tại Việt Nam theo các cách làm hướng dẫn trên mạng.

                3. Trà Matcha Nhật Bản luôn gắn liền với ý nghĩa và giá trị văn hóa trà đạo của người Nhật

Văn hóa trà đạo lâu đời tại Nhật Bản

Dụng cụ pha trà Matcha

mạt trà

7 điều về Bột Matcha Trà Xanh chỉ chuyên gia và người Nhật mới biết

#1. Búp trà non (ngọn trà non) không sản xuất được Bột Matcha Trà xanh ( Xem thêm)

   #2. Trà Matcha được đánh giá và quyết định chất lượng bởi Tencha trước khi nó được nghiền  ( Xem thêm)

   #3. Sử dụng Enzim có lợi để tác động quá trình lên men tới mùi, hương vị của Matcha theo sở thích hay thị hiếu từng nhóm người dùng (Xem thêm)

   #4. Trà xanh Matcha Nhật Bản xuất hiện đầu tiên tại vùng trà Uji của Kyoto, nổi tiếng nhất Nhật Bản (Xem thêm).

   #5. Khác nhau giữa lá trà sản xuất trà xanh Matcha, Sencha, Bancha và Gyokuro (Xem thêm).

   #6. Việt Nam đang học Nhật Bản dùng cối đá Granite nghiền bột matcha và điều không ngờ là Nhật Bản đã đi tới đâu! ( Xem thêm). #7. Các loại trà xanh thuộc vùng trà nổi tiếng tại Shizuoka Nhật Bản đã từng bị nhiễm phóng xạ từ vụ nổ nhà máy hạt nhân tại Nhật ( Xem thêm)

[pingozillar]

Edible thin tea leave excellent grade (お召し上がり用薄葉 上印) 50g can 2,675THB, Tencha (碾茶) pre-ground matcha leave, suitable for sprinkle on the rice for Chazuke, Chameshi or other foods

เอามาโรยบนข้าวสวยนี่สุดยอดเลยนะ กลิ่นหอมใบชาอ่อนๆเข้ากับความนุ่มของข้าวสวยนุ่มๆที่ผ่านการหุงสุกใหม่ๆ แนะนำให้ทานคู่กับขิงดองด้วย แค่นี้พอบอกเลยกับไม่ต้อง อร่อยละ

[scsleccion-blog]

KI NO TEA es nuestro nuevo producto limitado creado por la colaboración con el productor de té y la licuadora, Hori-Shichimeien, fundada en la era Meiji en 1879. Con base en la famosa región de Uji, al sur de la ciudad de Kyoto, un número de Uji súper premium Los tés han sido especialmente seleccionados para formar el corazón de KI NO TEA. Tencha y Gyokuro proporcionan aromas intensos y profundidad de sabor con una dulzura maravillosa que se produce naturalmente en la destilación de estos tés superiores. 69,80€ www.scseleccion.com https://www.instagram.com/p/BtDYaxSBgkf/?utm_source=ig_tumblr_share&igshid=17zx3kfxuypxc

[ilbollitore-blog]

Nakamuracha: the Fantastic 4 Tea Blend

Are you a fan of Japanese teas? Well, first of all you have to read this article by @primainfusione where you can find how to enjoy a different green tea every day to make your week, then you have to tell me which ones do you prefer. 

I am sure, if I am talking with a true tea lover, that you will answer Gyokuro, Matcha, Sencha and Tencha... BRAVO BRAVISSIMO ... these are surely the 4 best quality green teas you can find in Japan, especially if they are from Uji, the locality nearby Kyoto famous especially for the first one, Mr Gyokuro, chapeau!

Well, have you ever thought to have all of them in a roll, or better, in a single tea bag? I did not...till yesterday when I’ve been to the new extra luxury commercial center GINZA 6 downtown and I’ve found NAKAMURA TEA CORNER …and guess which is their specialty? A blend of the FANTASTIC 4 high quality Japanese green teas!

And here my pic, feat. “May The Thoughts Be With You” + “I have to be more organized” box by Alessandra Rovetta, to start with a bunch of true-energy this day!

Pic and text by Elisa Da Rin

NAKAMURA tea company FB

[mizubateaco]

What does your perfect #matchamoment look like? ⠀ ✨🍵✨⠀ Head to www.mizubatea.com and check out our blog - there's tons of ideas from how-to's and recipes, to history and tradition all around matcha green tea! ⠀ .⠀ .⠀ Mizuba is 100%, stone-ground, tencha tea leaves from the fields of Uji, Japan - we've personally worked with our matcha manufacturers and farmers for the past 3.5 years, and are continually delighted to share this beautiful tea with you! Find your favorite matcha from 5 of our pure matcha grades. ⠀ ⠀ ⠀ ⠀ || #mizubateaco #matcha #mizubamatcha #tea #teatime #drinktea #matchagreentea #greentea #Japanese #tradition #eeeeeeats #feedfeed #f52grams #thatsdarling #pure #plantbased #huffposttaste #recipe #recipes #diy #homemade #blog #matchatea #matchalatte #greentealatte #onthetable #tastingtable #thehappynow #liveauthentic (at Mizuba Tea Co.)

[daniellegeva]

A tour of Marukyu-Koyamaen in Uji

A tour of Marukyu-Koyamaen in Uji

Long before I’d ever heard of hojicha, I briefly thought about selling matcha. There are thousands of companies selling the green tea powder, but for some reason it never tasted as good as it did when I drank it in Japan.

Whether I’d be selling it or not, I wanted to taste the best matcha in the world. As a long-term matcha drinker and enthusiast, Francois had already done the research and found

[kickwhenyouredown]

I had such an amazing experience in Uji, Kyoto. I was lucky enough to learn how to make matcha from tencha, and then drank what we made after. We were then treated with their highest grade gyokuro, that was made at ~40’C. It was epically amazing and extremely flavorful! #kyoto #japan #tea #delicious #uji #matcha #gyokuro #green #tea #greentea #handmade #stone #lucky #adventure (at Uji, Kyoto)

[organicmatchainfo-blog]

The Growing and Use of Matcha Magic Green Tea Powder

Matcha Magic green tea powder is created in a certain manner that distinguishes it from other types of tea. The same tea leaves are developed for gyokuro tea but the leaves are wrapped before drying. When the leaves are laid out and dried the resulting crumbling is what qualifies them as tencha. Only ground tencha meets the criteria for matcha magic green tea powder. The leaves are then de-veined and de-stemmed and stone ground to create matcha.

Growing and Grinding Matcha Magic

But, it isn't just the grinding which differentiates this tea out of others. Matcha Magic green tea is created utilizing the leaves out of bushes that are covered several weeks before harvesting to protect them from direct sunlight. The creation of amino acids is another result of covering the bushes, making the tea sweeter. The bushes from which the leaves are picked for this particular tea are known as Camellia sinensis. The regions best known for producing the tea bushes for matcha are Nishio in Aichi, northern Kyushu, Shizuoka and Uji in Kyoto.

The location of these leaves on the bush is vital. Matcha Magic green tea consists of leaves handpicked in the very top of the bush. Newly developing leaves will be the lightest and most elastic, which allows high levels of matcha green tea powder. Leaves which are elderly provide the tea a feel that is more like sand than just powder. The plant transmits more nutrients to developing leaves and the use of those leaves will help determine the flavor of this tea.

While drying the leaves used for creating matcha is certainly an significant part the process, the rock grinding is important when it comes to making the tea. The method used to create authentic Matcha Magic green tea is considered an art form. Moreover, the equipment used should be the proper type. Otherwise, that the matcha will become 'burnt' and the quality will be poor. Frequently this grinding process can take an hour just to grind 30 g of matcha green tea powder.

The Origin of Matcha

The source of matcha has origins in China. Once brought to this country, it became very important in the Zen monasteries and has been a option of the high society class in the 14th through the 16th centuries. Now, Matcha Magic is now an extremely popular beverage in North America. Matcha green tea powder is used in milkshakes, lattes, and smoothies and can be even incorporated into liqueurs.

People have been attracted to the health benefits of drinking green tea for ages. Additionally, there's been a major interest in the benefits of matcha not just in North America but across the world. Research has shown that matcha contains a concentration of the antioxidant, EGCG, which is 137 times more than the total found in conventional green teas. When consumed on a regular basis it is thought that matcha reduces cholesterol and boosts metabolism.

Matcha Magic uses the whole tea leaf which is one reason the tea is licensed with greater health benefits. Other green teas are 'bagged' and dunked in hot water when prepared and this reduces the amount of certain antioxidants as well as chlorophyll and catechins. In comparison pound-by-pound matcha green tea powder has more antioxidants than orange juice, pomegranates, blueberries or lettuce.

Though drinking matcha is your preferred way of receiving the maximum benefits, it's also found in several health food products from energy bars to cereal. Furthermore, matcha green tea powder is also an ingredient used to taste many products - desserts such as pastries, cookies, cakes, pudding, and candy - and is even utilised in ice cream.

[epchapman89]

In Manhattan, A Tiny Universe Of Matcha At Setsugekka

Ichi go, ichi e is a term often referred to by practitioners of Japanese tea ceremony. The meaning of this phrase, loosely translated, is “one moment, one meeting” and refers to how singular every moment in life is, from the unique subtleties of the change of seasons to the mundane differences that could occur during a subway ride.

New York, like many American metropolises, has seen matcha make inroads as a trendy “coffee alternative,” offered both in regular coffee shops and specialty matcha cafes alike. But when it’s offered as merely a substitute, few cafes hold to the same quality controls or the vision of a space where one can truly decompress and enjoy a moment before stepping out into the wilds of the city streets.

Souheki and Junya Mori

One place has begun to buck this trend. Opened early summer of 2017, Setsugekka in Manhattan’s East Village is the six-year dream of owners Souheki and Junya Mori turned reality. Contained within Setsugekka’s narrow floorplan is something akin to a tiny universe. Entering the space, one is greeted by a traditional tatami platform, followed by a low cherry wood bar where guests are welcomed to sit and enjoy a bowl of freshly made matcha. All around you are subtle hints to what the Moris want their guests to feel, from a scroll inscribed with a poem reflecting the season, handcrafted ceramics to be used in tea ceremony, to rough-hewn pipes and even the timeless feeling of the shop’s well-weathered doorway, one typical of many of Manhattan’s older spaces. If a quick look around didn’t already tip you off that this is a serious place for tea, you’ll soon notice the Moris have also installed something else: a stone tea grinder. That’s right, they grind their own matcha.

Grinding matcha

Amidst the traditional references and the down-to-earth feel of Setsugekka, the Moris’ approach to matcha is very straightforward. They only source their matcha from tea farms whose quality they can verify for themselves. The result is a collection of only three high-quality types of matcha from Fukuoka and Aichi, provinces in the southern half of Japan, each having their own distinct flavor and mouthfeel, ranging from pleasantly bitter to balanced to slightly sweet. Their approach to serving matcha is equally pared down.

“Making a bowl of tea is the process of making just one,” Souheki Mori told me right before she poured a half-ladleful of hot water into a beautifully crafted tea bowl by famed ceramicist Akihiro Nikaido. “I may make hundreds of bowls of tea, but I am still focused on making just that one.” The product of a philosophy like this is evidenced in the bowl she handed to me. Bright and smooth, it is uniquely balanced by its light grassiness and deep, dark chocolate-like flavor—something only present in the highest grades of matcha.

Souheki Mori, who was given the title of tea master by her school Dai Nihon Chadō Gakkai, a school that has its foundations in the teachings of a 16th-century tea practitioner, is no stranger to her craft. By the time that she and her husband came to New York in 2011, she had envisioned wanting to build a teahouse to share this art and this beverage with new audiences. “At that time,” she quipped, “matcha was not popular yet. When I would say ‘matcha’, people would reply ‘mocha?'” But three months into having arrived into her new home, Japan was hit by the Tōhoku earthquake and tsunami. In response, she and her husband held tea ceremonies for charity. The subsequent following she gathered from these, over time, became her future students and, eventually, she realized that her teahouse would grow from this.

“When we opened our store, we wanted to do something really special,” she told me, turning on the stone grinder, made up of two granite cylinders, one atop the other, encased in glass. She poured a small handful of tencha, the whole leaf tea that is specially grown to make matcha, into a funnel that led to the center of the grinder. “When you compare pre-packed matcha with freshly-ground matcha, the taste and the scent is completely different. Fresh matcha is very mild.”

In seconds, the grinder began to spin at a slow yet constant speed. “The speed is important. Too fast and the tea will become bitter,” notes Junya Mori. In fact, everything about this traditional device is perfect for the process of grinding fresh matcha. “We got this one from Uji, near Kyoto. It is secondhand,” Junya Mori said. “The older ones work best.” According to him, the stone remains cool enough to keep the tea from heating up too much as it’s ground, while the size, too, is perfect. “Too big,” he cautions, “and you will get bitter tea.”

In a matter of minutes, bright electric-green-colored matcha powder begins to sift out from between the stone cylinders. After a few minutes, Souheki Mori turns the machine off and collects the freshly-ground matcha powder into a small container—just enough tea to make two bowls. “We bring in this tea from a farmer in Aichi named Ishikawa-san,” Souheki says, pointing to a video of the farmer playing in the teahouse. “We want to introduce many teas and many farms, similar to a wine bar or specialty coffee house. By having a grinder, we can offer the freshest matcha to our customers.”

Needless to say, having tea served this way is, like the saying ichi go, ichi e, both incredibly special and incredibly simple. There is nothing pretentious about Setsugekka and what they offer. The tea is prepared the very moment you order it in the most mindful of ways. Each bowl treated as if it were a special gift, offered to showcase the very best of the tea, the way it was prepared, and the moment it was served.

In this way, enjoying a bowl of tea is more than just taking a beverage. It’s drinking the moment itself.

Setsugekka is located at 74 E 7th Street, New York. Visit their official website and follow them on Facebook and Instagram.

Scott Norton is a freelance journalist based in New York City. This is Scott Norton’s first feature for Sprudge. 

The post In Manhattan, A Tiny Universe Of Matcha At Setsugekka appeared first on Sprudge.

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