ブログ/Blog

【The Seasonal Japanese tea workshop report on 13/oct】

  • このエントリーをはてなブックマークに追加

Today we held a Japanese tea workshop with two participants.

Sayamaen offers The special seasonal Green tea Sencha it’s called Kuradashicha or  Jukuseicha (蔵出し茶 / 熟成茶) Kuradashicha refers to sencha that has been picked in spring (shincha hervest season) and let it aged or matured(Jukusei) in tea cellar (special cold storage room) till after summer. These matured shincha produce rich in umami with a more round flavor unlike Shincha taste more fresh – greenlish slightly bitter.

We prepared this Jukuseicha of Fukamushi type is named Akigokoro(秋ごころ)from Shizuoka. Carefully measured out the water. Using 80° of hot water – 6g / leaves – 30 seconds Steeping time.

One of the participant said ‘It seemd that I probably used hot water that was too hot for Sencha’. Because when she tasted Jukuseicha she realized that this sencha green tea taste much milder than one she used to drink. She also mentioned that to compare with other cup of sencha blew were interestingly different (infused tea color and taste ) according to the person who prepare it even though the preparation as same condition. 

You know why? Because people prepare tea not logically but a emotionally! All tea should be so tasty is the best with emotions! (Just one of the reason)

We also tasted Kyobancha – 京番茶 – Kyobancha is a tea from Kyoto, and is type of bancha. Unlike standard sencha green tea,  It has a roasted – smoky flavor and kind of sweetness it has lower (or almost no) caffeine. If you are the coffee person but sometimes you would like take some aromatic tea for change it would be perfect this for you!

Thank you so much to participate Sayamaen’s tea workshop.

Next Workshop will be on 20th(Sun) at 11am-12pm.

Contact & info /  ippuku@sayamaen-japanesetea.com

  • このエントリーをはてなブックマークに追加

関連記事一覧

最近の記事

PAGE TOP