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 Posted: Sat Oct 14, 2006 11:19 am
和菓子【わがし】Wagashi is japanese sweets (oddly resembles india's sweets)
お茶【おちゃ】 Japanese tea, there are MANY kinds.
here i want to list teas, sweets, how to serve, how to brew.
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Posted: Sat Oct 14, 2006 12:10 pm
和のこころでお茶
Tea in the heart of japan
heart 玉露茶 【ぎょくろちゃ】
heart 新茶 【しんちゃ】
heart 抹茶【まっちゃ】
heart 深蒸し煎茶【ふかむしせんちゃ】
heart ほうじ茶
heart 番茶 【ばんちゃ】
heart 京番茶
heart 煎茶【せんちゃ】
heart 粉茶【こちゃ】
heart 茎茶 【きちゃ】
heart 芽茶 【めちゃ】
heart 紅茶 【こうちゃ】
heart 冷茶 (All types of tea)
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Posted: Sat Oct 14, 2006 2:25 pm
Is 麦茶not considered a Japanese tea?
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Posted: Sat Oct 14, 2006 2:35 pm
Mikagi-sama Is 麦茶not considered a Japanese tea? nOT MANY PEOPle drink it。
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Posted: Sat Oct 14, 2006 2:37 pm
Aiko_589 Mikagi-sama Is 麦茶not considered a Japanese tea? nOT MANY PEOPle drink it。 Oh. I see. It sounds good smile kinda. Is it good?
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Posted: Sat Oct 14, 2006 2:51 pm
Mikagi-sama Aiko_589 Mikagi-sama Is 麦茶not considered a Japanese tea? nOT MANY PEOPle drink it。 Oh. I see. It sounds good smile kinda. Is it good? Its barely tea. i hate it.
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Posted: Sat Oct 14, 2006 2:55 pm
Aiko_589 Mikagi-sama Aiko_589 Mikagi-sama Is 麦茶not considered a Japanese tea? nOT MANY PEOPle drink it。 Oh. I see. It sounds good smile kinda. Is it good? Its barely tea. i hate it. Oh... I see... Well I'll try it once. But it is fun to write no matter. smile
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Posted: Sat Oct 14, 2006 4:51 pm
i sitll have to explain brewing methods (which are very important) so dont post more!
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Posted: Sun Oct 15, 2006 9:00 pm
差恵美子の和のこころ
Saemiko's essences of japan (yes that is my name in kanji, which i dont use much) お茶
Tea Sorry, all brewing methods are in japanese!
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Posted: Sun Oct 15, 2006 9:03 pm
玉露のおいしい俺れ方
１．玉露をおいしくいただく最大のポイントは、湯の温度。適温は約40～50度とぬるめ。まずは沸騰したお湯をいったん急須に入れ、ふたをして冷ましておく。
２．湯の温度をさらに下げるため、急須から茶碗に湯を移す。玉露の場合、ひとり分の湯の量は30mlとごく少量でよい。
３．急須の水気をよくふき取ってから、茶葉を入れる。玉露は、ほかのお茶より茶葉を多めに使うのが特徴。ひとり分はティースプーンに山盛り2杯（5g）。ただし、3人分以上を一度に淹れる場合は、湯と茶葉の量を少し控え目に。
４．茶碗の湯を急須に移し、ふたをして約2分。急須を動かさず、じっくりと蒸らすこと。
５．人数分の茶葉に少量ずつ注ぎわけ、最後の一滴まで注ぎきる。
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Posted: Sun Oct 15, 2006 9:06 pm
煎茶と新茶のおいしい俺れ方
１．煎茶の適温は約70度。沸騰した湯は、やかんからいったん茶碗に注ぎ、温度を下げるのが基本。人数分の茶碗に、各八分目ほどのお湯を注ぎわけ、ひと呼吸おいて冷ましておく。
２．煎茶の場合、ひとり分はティースプーン1杯（約２g）が目安。人数分の茶葉を正確に測って、急須に入れる。
３．茶碗に注いでおいた湯を、急須に移す。移し変えるごとに湯の温度が下がるので、ここでちょうど煎茶の適温（約70度）くらいになる。
４．急須にふたをして、そのまま1分待って蒸らす。ここで急須を揺らす必要はない。
５．濃さや味が均等になるよう、人数分の茶碗に少量ずつ注ぐ。急須に湯が残っていると、二煎目以降の味が悪くなるので、最後の一滴まで注ぎきること。
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Posted: Sun Oct 15, 2006 9:13 pm
Aiko_589 Mikagi-sama Is 麦茶not considered a Japanese tea? nOT MANY PEOPle drink it。 Really? I had it served to me often in Japan... especially on hot summer days! I guess it's the area thing again. I happen to like it though.... sweatdrop EDIT: Ah!! Sorry-- you were constructing weren't you.. should I delete this post?
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Posted: Mon Oct 16, 2006 10:03 am
My favorite tea is 玄米茶（genmaicha). I liked this one from Coca Cola Company that was like 七色亜茶, but I don't really like the teas you can get in vending machines [over actually making it yourself], the sencha is okay, but I don't like mugicha at all. sweatdrop
btw, I've been told that "bancha" is the uninvited guest tea. At all Japanese restaurants where I live, they rarely serve anything else. Sometimes sencha. Heh.
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