Japanese tea "Ujicha gift pack Kabusecha and Sencha" 日本茶 かぶせ茶・煎茶セット MG-30A


Price:
Sale price¥10,200 JPY
Stock:
In stock

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Description

Tea was first introduced to Japan from China in the early 8th century.
Ujicha started in the Kamakura period (1185-1336). The Japanese Buddhist priest Myoe from Kozan-ji in Toganoo encouraged people to cultivate Ujicha. In the Muromachi period (1336-1573), the Ashikaga shogunate spread the name of Ujicha around Japan.
Sencha is the most commonly enjoyed in Japan. It is grown under the sun without a cover. The freshly-picked tea leaves are steamed and then dried as they are rolled.
Kabusecha is grown under a cover to avoid direct sunlight for more than 14 days. the new buds are dried. It has both the freshness of Sencha and richness of Gyokuro.
How to brew Sencha and Kabusecha in Japanese teapot
① Pour boiled water into Japanese teacup for each person so that it is 80% full and allow to cool.
② Place the leaves in Japanese teapot. Use 3/4 of a teaspoon (approx. 3g) per person.
③ Pour the cooled water into Japanese teapot and steep. It will be ready in 45 seconds to 1 minute.
④ Pour little by little between the teacup so that the color of the tea is evenly distributed, making sure you pour every last drop from Japanese teapot.
【Specification】
・Material/ loose leaves
・材質/ 茶葉
・Size/ tea can:7×11.5×7cm , box:16.5×13×7.7cm

・Weight/ 360 g
・Made in Japan

お茶が中国から日本へ最初に伝えられたのは8世紀初めです。
宇治茶は鎌倉時代から始まりました。栂尾にある高山寺の仏教僧である明恵により、宇治茶の栽培がすすめられました。室町時代になると足利幕府により宇治茶の名が日本全国に広められました。煎茶は日本で最も良く楽しまれているお茶です。煎茶は覆いをしない茶園の新芽を摘んで蒸した後、揉みながら乾燥させて作ります。
かぶせ茶は覆いをしている茶園で、14日以上覆い、日光があたらないように育てた新芽を蒸して揉みながら乾燥させて作ったものです。煎茶のさわやかさと玉露の豊かな味を併せもったお茶です。
急須で入れる美味しい煎茶とかぶせ茶
① 人数分の湯呑に沸騰した湯を8割程度入れ冷まします。
② 茶葉を急須にいれる。一人分約3 g (茶さじ3/4杯)。
③ 湯冷ましした湯呑のお湯を急須に注ぎ、しばらくまちます。45秒から1分ぐらいを目安にします。
④ 濃さが均一になるように少しずつ注ぎ分け、最後の一滴まで絞りきる。

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