Trouble everyone, Xiaobai wants to know how many of the more famous Uji matcha in Japan? Among them

Ji pretended to rely on throwing charity performances.

Preparation materials: Uji matcha powder, tea spoon, tea whisk, matcha bowl, cold boiled water, hot water 1, first prepare the tea whisk and tea bowl as shown in the picture below:

2. Use a teaspoon to take 3 grams of tea powder and put it in a bowl, as shown in the figure below

3. Pour in a little cold boiled water, and draw a circle on the tea whisk to evenly dissolve the tea powder, as shown in the figure below

4. Stirred tea, as shown in the figure below:

5. Add hot water of about 80 degrees, as shown in the figure below

6. Gently hold the whisk and whip it with the strength of your wrist, as shown in the figure below

7. Whip for about 30 seconds before drinking, as shown in the figure below

If you use 2 grams of matcha and 60cc of boiling water, you will have a white foam that will appear, and if you add some milk, it will naturally be smoother, but the tea ceremony is pure matcha.

Note that real stone grinding matcha is used, because ordinary green tea powder is relatively coarse, it has a grainy texture in the mouth, it is not easy to foam, and it is easy to precipitate. It is recommended that you can buy Uji matcha in the city supermarket, and there are also on it, but beware of many counterfeit ones.

How to brew Uji matcha:

1. Blanch the bowl and whisk with boiling water, then scoop out 2 grams of matcha with a spoon.

2. Put 2 grams of matcha into a tea bowl and mix the paste with a few drops of cold water.

3. Stir into a paste, then add 60cc of boiling water.

4. The tea whisk sticks to the bottom of the bowl, brushes out the foam, brushes it for a while, and the foam is rich.

Note that real stone grinding matcha is used, because ordinary green tea powder is relatively coarse, it has a grainy texture in the mouth, it is not easy to foam, and it is easy to precipitate.

Data Extensions

1. What is Uji matcha?

1. The first thing you'll notice about Uji matcha is its wonderful aroma. Very aromatic!

2. The yield of Uji matcha growers is extremely small, and currently only this grade is available to the local market, so it is extremely limited. Due to limited space and the age of the tea trees used for Uji matcha, the Uji matcha grower will never be able to increase his yield.

3. The typical Japanese customer who buys Uji matcha is a tea ceremony teacher - because they know that Uji matcha is the best matcha.

4. In the Uji region, where Uji matcha is grown, growers are well known and have written a book on the art of growing Uji matcha (tea leaves from which matcha is obtained). Received many awards from the Ministry of Agriculture.

5. The taste of Uji matcha is very unique, and there is no competition for this grade - it is a connoisseur's level matcha.

Uji was the first person outside of Japan to carry Uji matcha.

Uji matcha is sweeter and milder than regular matcha.

Because twice as much matcha powder is used to create a thicker consistency, a milder, less bitter product is required, which typically comes from plants that are at least 30 years old.

Although you can brew thick matcha in the normal "thin" way, this is not the case, and there are really few Uji matcha, and people can make a true mind-style matcha. However, Uji matcha is one of them.

It's a bit foamy, 150ml is equivalent to three-fifths of a paper cup, but the original matcha taste is not as good as adding milk, and there will be a fishy smell.

1. The reason why Uji matcha is called Uji is that Uji matcha uses tea produced in the Uji region of Japan. The tea leaves produced in the Uji area in the southern part of Kyoto Prefecture are called Uji tea, and together with Shizuoka tea and Sayama tea, they are called the three major teas in Japan. Ice cream, adzuki bean sweets, chocolates, cakes, puddings, and more made with Uji tea are popular with customers.

2. Matcha: In the stage of slow development, during the Jin Dynasty, people invented steamed green loose tea (milled tea), and also reviewed the method of evaluating the color and fragrance of tea, and became an indispensable daily drink for people. The Book of Tea records:

At the beginning, it was steamed, and it was cooked, and it was out of it. The kettle is dried up and poured into the retort, and it is made with grain wood branches, and the steamed bamboo shoots and leaves are scattered, and the paste is afraid of flowing. In the Song Dynasty, it developed into a tea banquet, and Cai Xiang, the most famous tea expert and writer at that time, commented on the tea drinking method of matcha in the "Tea Record".

Beat the tea into small pieces, then grind it into fine powder, sieve out the tea powder, take two coins and put it into the scalded tea cup, pour boiling water, and taste the color, fragrance and taste of the soup flowers. Since the Ming Dynasty, matcha is no longer popular, but instead uses tea leaves, brews and drinks soup, and discards tea residues. Ru Dunhe of the Qing Dynasty said in "Yue Yan Interpretation" that the ancients must have a little tea, and their tea (matcha) is a pinch of tea, and one or two good fruit dim sum must be chosen, which is called dim sum and tea is called a little tea.