Ice Cube + Hot Water = Tasty Iced Tea

I try not to drink something very cold often even in summer, but once in a while it is refreshing to have some. How do you make iced tea? In case of iced green tea, I usually put the leaves in water and leave it in the fridge, or use some ice cubes. 

Recently, I learned a new brewing method "discovered" in Uji, Kyoto. It is called netto kori dashi. Literally means "boiling water (netto), ice cubes (kori) and brew (dashi)". Use boiling water and iced cubes at the same time!? . 

This is how to do. (for sencha or gyokuro) 

First, pack a kyusu (teapot) with a lot of ice cubes. 
Second, place plenty tea leaves on the ice cubes. 
Then pour hot water over it. 
Finally, wait until the outside of the teapot gets cool. 
Now the tea is ready. 

Very simple and quick. It’s handy to make a small amount of tea for one or two. Quickly cooled, the tea is mild rather than astringent. When you feel like iced green tea, give it a try to see how you like! BTW, for a second infusion, just add water and steep it for a few minutes.





The following shows how to do it. No sounds and no English subtitles, but I think you will get the picture what it's like.

https://www.youtube.com/watch?v=4D1q1PLyhJU

"Matcha" Marshmallow Test

I’ve read an article about “marshmallow test” done in the US. Sounds interesting and appetizing, but no idea what it’s about. Do you know that? Have you done that? Anyway, this is about the test.

 

The Stanford marshmallow experiment was a series of studies on delayed gratification in the late 1960s and early 1970s led by psychologist Walter Mischel, then a professor at Stanford University. In these studies, a child was offered a choice between one small reward provided immediately or two small rewards if they waited for a short period, approximately 15 minutes, during which the tester left the room and then returned. In follow-up studies, the researchers found that children who were able to wait longer for the preferred rewards tended to have better life outcomes, as measured by SAT scores, educational attainment, body mass index (BMI), and other life measures.    

                                                                                             – Extract; Wikipedia –

 

A days after I read the article, I happened to find “matcha milk marshmallow”, and I bought it. If I had done this test, I wouldn't have waited....:-)

Steamed? or Pan-fired? - Kamairicha frm Kajihara farm -

Have you ever tried “kamairicha” (lit., pan-fired tea)? It is a type of sencha. 

In order to produce the tea, soon after the leaves are picked, they are first heated to deactivate its oxidizing enzyme of the leaves. Then, the leaves are rolled, shaped and dried. How are they heated, then? In Japan, steaming is a common method, but there is also another way, which is “pan-fired” (accounts for only about 10% of sencha production, and mainly produced in Kyushu area.) . Unlike steamed one, pan-fired tea has a distinctive aroma known as “kamaka (pan-fired aroma)”, which is great. 

Mr.Kajihara in Kumamoto produces one of my favorite kamairicha. To be honest, since it was not easily available in my area, sencha meant almost always the steamed type to me. BUT when I first tasted his tea, I rediscovered the appeal of it. It has a pleasant bitterness and nicely-roasted aroma. 

kajihara's farm

If you say “sencha”, it doesn’t mean one. It differs depending on which variety is used, at which area it is grown and how it is produced..... Enjoy the choices!

BTW, he produces other type of tea including wakocha. Check it out!

Green farm Kajihara ; http://www.kajihara-chachacha.com/

pan called "kama"

A Trailblazer in Japanese Black and Oolong

Mr Niroku Muramatsu

I received a lovely care package from a tea farmer, Mr. Niroku Muramatsu. It contains three different kinds of oolong tea made in Shizuoka, Japan. Yes, Japanese oolong. He has been leading the current wakocha industry for nearly 30 years. In recent years, he puts his passion more to Japanese oolong. 

They are produced from different varieties, one of which is called “Izumi”. It was officially registered as a newly variety for kamairi (pan-fired tea) in 1960 and was grown mainly to export to North Africa. Actually, my favorite tea is the one of the others. When I opened its bag, I smelled flowery aroma. When I drunk it, I enjoyed flowery sweetness with good body, and felt like the tea went down smoothly.  

He loves to make a joke, mainly cheesy joke, which I like of course:-), but as far as tea is concerned, he always pursues “genuine”.

*my blog of the past

http://japaneseteastory.blogspot.jp/2011/06/japanese-black-tea-wakocha.html