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The quality of the tea leaves used in Itohkyuemon Kyoto Uji Premium Matcha Powder is apparent from the first taste.
Usucha, meaning “thin tea,” is the most common type of matcha used in daily consumption and tea ceremonies. It has a lighter consistency and is whisked into a frothy beverage. Usucha grade matcha offers a balance between flavor, aroma, and affordability. While other fine Japanese teas such as gyokuro are prepared using water cooled as low as 40°C (104°F), in Japan, matcha is commonly prepared with water just below the boiling point [16] although temperatures as low as 70–85°C (158–185°F) are similarly recommended. [17] Matcha aids weight loss: Matcha is known to increase metabolism and energy levels which in turn helps in fat loss. If you’re on your weight loss journey, include matcha in your diet plan. Morihan Matcha Multi-Purpose Japanese Green Tea Powder is a versatile and high-quality tea powder that offers a delightful taste experience.Next, we proceeded with our visit to Uji after the filling meal at Nakamura Tokichi Honten. About 5 minutes walk from the shops, the Uji-Bashi Bridge is the first major sight before visiting other attractions in Uji. It is one of the oldest bridges in Japan, first constructed around 646. It spans across the Uji river with fairy busy road passing over it. Theanine, succinic acid, gallic acid, and theogallin are chemical factors contributing to the umami-enhancing flavor of matcha. [22] [23] Compared to traditional green tea, the production of matcha requires the tea leaves to be protected from sunlight. Shading results in an increase in caffeine, and total free amino acids, including theanine, but also reduces the accumulation of catechins in leaves. [13] [22] See also [ edit ]
Among the most popular green teas in the world today, Uji tea is famous as a high-end brand of green tea. Of the following terms "ceremonial grade" is not recognised in Japan but "food grade" or "culinary grade" are. Jade Leaf Matcha–“Culinary Grade”: Jade Leaf is a popular brand that offers a culinary grade matcha suitable for everyday use. It has a vibrant green color, smooth texture, and a mild, slightly earthy taste. Kaneko, S.; Kumazawa, K.; Masuda, H.; Henze, A.; Hofmann, T. (5 April 2006). "Molecular and sensory studies on the umami taste of Japanese green tea". Journal of Agricultural and Food Chemistry. 54 (7): 2688–94. doi: 10.1021/jf0525232. PMID 16569062. Eisai also shared the tea seeds with his friend, Myoe Shonin, who started tea plantation in Uji. [3] Uji tea was then rated as the second best tea in 1383. However, this ranking was being questioned in 1460 as a shogun named Ashikaga Yoshimasa asked, “Uji [tea] during this age has recently been the favourite brand [of the shogun]. Even though it has been said that Toganoo [tea] has declined [in favor], just as in the saying, its reputation has not changed. Should it not also be highly regarded and not forgotten?” [5] With the support from Yoshimasa and his followers, Uji tea soon shared the top spot with Toganoo tea. [5] Kozanji Temple in KyotoUji tea has 700 years of history in the Yamashiro area of Kyoto. It is the origin of the Ōishita Saibai method and the Uji method used on flat land and slopped hills. This area also assembles tea factories for the processing of aracha tea, tea wholesalers as well as Gogumi which gathers tea leaves produce from different areas at different time. According to Kyoto Prefecture, these are the assets representing Uji tea cultural landscapes, which evolve continuously in the last 700 years. [24]
Enjoy the beautiful view of sakura blossom and forest hill with bridges along the Uji River. Stunning! Just 3-mins walk from JR Uji Station is GOCHIO cafe. The concept of their menu is Matcha with plenty of desserts, cakes, pastries, food, and drinks all in Matcha flavour. Tsuji Rihei Honten Because when you eat something creamy, you also want to have something a little bit bitter with it...
7 Interesting Things to Do in Uji, Japan
Matcha is made from shade-grown tea leaves that also are used to make gyokuro. The preparation of matcha starts several weeks before harvest and may last up to 20 days, when the tea bushes are covered to prevent direct sunlight. This slows down growth, stimulates an increase in chlorophyll levels, turns the leaves a darker shade of green, and causes the production of amino acids, in particular theanine. After harvesting, if the leaves are rolled up before drying as in the production of sencha (煎茶), the result will be gyokuro (jade dew) tea. If the leaves are laid out flat to dry, however, they will crumble somewhat and become known as tencha ( 碾茶). Then, tencha may be deveined, destemmed, and stone-ground to the fine, bright green, talc-like powder known as matcha. [4]
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