Sencha, tencha, Matcha - What sounds like a list of Far Eastern martial arts to the layman is in reality a list of centuries-old teas. Green teato be precise, and actually means the syllable cha, which is part of all three names, initially nothing else in Japanese than "Tea". The linguistic roots of the Japanese name lie in China, where you can use it bitter herbs designated.
When Dorothy reaches the Emerald City on her search for the Wizard of Oz, it could also consist of the leaves of the Sencha plant. At least colored the green tea is very reminiscent of Emeralds. At Sencha, you value your own fresh and unique taste. It is not without reason that this type of tea makes whole three quarters of Japanese tea production out! Sencha is relative young discovery: its preparation has only been known since the 18th century. Sencha is harvested three times a year; the earlier harvests are of higher quality and have a rather sweet taste, which later harvests own one increasingly bitter taste. While "Cha" stands for tea, "Sen”In Japanese means“ pour on (with hot water) ”.
Tencha is actually that Matcha preliminary stage and is usually processed into this. In contrast to the Sencha, the Tencha shrub is four weeks before harvest shadedmaking its leaves a dark green color and one delicate taste develop. It is also special that all leaf stems and the fine leaf veins of the tea leaves are removed until only the pure leaf meat remains. Sometimes there is no further processing and the tencha is drunk just like that. It is also a popular ingredient in Japanese kitchens Cooking and Baking. Although there are over 100 different variants in Japan, tenchas are rarely found in this country and are considered to be Insider tip for lovers.
The oldest and most traditional Japan's green tea variety is made from Tencha. The history of this special tea plant goes back to China, where matcha was probably first prepared in the 6th century - not as a luxury food, but as a Medicine. There were monks in Buddhist monasteries who made the dried tea leaves fine powder that they consumed as a remedy. From this treatment came in early tea ritual the one from Japan Monk Eisei brought back to his homeland in the 12th century. While matcha was gradually being forgotten in its country of origin, China, it flourished again in Japan.
In the 16th century, during the Sengoku period, the Japanese tea master Sen no Rikyu wrote several poems in which he detailed the correct implementation of the world famous Japanese tea ceremony described. Not least because of this, it is considered a particularly fine green tea and is part of the cultural heritage in its countries of origin Japan and China, where even today most of the world's production is located.
This is characteristic of Matcha intense green color and the pleasant one multifaceted taste. The manufacture is time consuming, the grinding process for 30 grams of matcha powder alone takes a whole hour with the traditional granite mills (Matcha means "ground tea"). This effort is of course also reflected in the price - Matcha powder is one Premium product. It is also called valuable ingredient used in the production of ice cream, chocolate, pastries and beverages. But be careful when storing it: just like other foods, matcha loses its intensity and taste in the fresh air. That's why you should have your matcha kühle and airtight to store.
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