How To Enjoy
Introducing delicious ways to drink our products.
The umami component of Japanese tea is the amino acid called theanine, the astringent component is polyphenol called catechin, and the bitter component is caffeine.
- Even if the tea leaves are from the same production area, the ratio of ingredients will be different between first-flush tea and summer/autumn bancha.
- Even with the same first-flush tea, the extraction efficiency of the ingredients will change depending on the brewing temperature. For example, at cold temperatures, theanine is extracted more efficiently and catechins are less easily extracted. Therefore, it is possible to brew with a taste that takes advantage of the umami.
- If you think it's best to extract only the umami component theanine as much as possible, that's not the case. If you can also feel catechin and theanine, the overall taste will be well-balanced.
- Strictly speaking, even with the same ichibancha and the same cold temperature, the optimal extraction time varies depending on the tea-producing region. This is not only because of the tea leaves, but also because the method of processing crude tea differs slightly depending on the production area.
If you compare Japanese tea with other favorite beverages such as coffee and black tea, you can see the following figure. Through these scientific approaches and human sensibilities, we have created a method to provide Japanese tea in a more enjoyable and healthy way, and we advocate it as "Cha-Zen-Jutsu茶禅術". We also provide this know-how to the cafes and restaurants that we do business with, and we hope that Cha-Zen-Jutsu baristas will spread both domestically and internationally.
How to drink in general
As a general way to drink, we will introduce both cold brew and warm tea. Find your favorite way to drink using the following as a guide.
When drinking with cold water, extract 200 ml of water and 1 teaspoon (2 g) with cold water at room temperature for about 15 to 30 minutes. Adjustments are also required depending on the production area. For example, in the case of Uji tea and Asamiya tea, it is better to extract it for an extra 10 minutes.
When brewing warm tea, we recommend a temperature of 60-70˚C for 1st bancha and about 80˚C for 2nd bancha.
To enjoy the aroma, cool the boiling water slightly, and the appropriate temperature is about 92˚C, the same as coffee. However, if brewed at a lower temperature than that, the taste will be milder, making it easier to drink and enjoy.
It takes time, but it is possible to brew Hojicha with cold water. If you want to enjoy a refreshing hojicha, try cold brew.
You can use hot water, but like hojicha, you can enjoy the aroma better when it is slightly cooled. If you drink it with a cold drink, you can enjoy it deliciously by adjusting the amount a little stronger.