Japanese Tea
Latest Questions for Japanese Tea (23)
How to Establish Your Own Matcha Tasting Standards?How to Establish Your Own Matcha Tasting Standards
Developing your personal matcha tasting standards requires combining objective knowledge with subjective experience, forming a personalized evaluatio...
Is It a Misconception That Matcha Cannot Be Served Cold?
Yes, the belief that matcha cannot be served cold is a common misconception. In reality, matcha is perfectly suitable for cold beverages and is...
No, high-quality matcha does not necessarily come from Japan. While Japan is renowned for producing premium matcha (such as Uji matcha), the quality depends on various factors beyond just origin.
It is not recommended to directly heat or boil matcha.
Reasons:
High temperatures (above 80°C) destroy nutrients in matcha, such as catechins and amino acids, reducing its antioxidant properties.
Is thicker foam better for matcha?
No, thicker foam is not necessarily better for matcha.
Reasons
In traditional Japanese tea ceremonies, the quality of matcha foam is a key criterion for evaluating t...
Why Sift Matcha Powder Before Brewing?
Sifting matcha powder before brewing is a crucial step in the Japanese tea ceremony, primarily for the following reasons:
Breaking Up Clumps: Matcha powder is e...
What is the Umami in Matcha?
Umami is one of the five basic tastes (alongside sweet, sour, bitter, and salty), described as a savory, meaty, or broth-like sensation, similar to the flavors found in se...
Yes, the matcha used in tea ceremonies undergoes special selection. Here are the specific reasons and process:
Selection Criteria:
For tea ceremonies, matcha must meet strict quality requirements, i...
Should Matcha Powder Be Sifted?
Yes, matcha powder typically needs to be sifted. Here are the detailed reasons and methods:
Reasons
Remove Clumps: Matcha powder tends to absorb moisture and form clum...
The Historical Connection Between Uji Tea and Matcha
The historical connection between Uji tea and matcha dates back to the formative period of Japanese tea culture.
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