Скачать с ютуб Temomicha - The Rare Hand-rolled Japanese Tea - 【手もみ新茶】 в хорошем качестве

Temomicha - The Rare Hand-rolled Japanese Tea - 【手もみ新茶】

Temomi is one of the rarest and highest quality Japanese green teas. The word temomi means "hand-rolled". From the meticulous picking of the best young tea leaves to the final process of kneading the leaves to fine needles, the whole practice is done by the hands of elite temomi artisans. A method used in Japan centuries ago, the temomi technique is vanishing due to the adoption of today's machines to produce tea. Temomi is offered to the Japanese Emperor each year in a ceremony celebrating the first tea of spring. The flavor is thick, dense, and intense, but without an edge An amazing aftertaste like none other The tea takes an elegant clear-green hue. Temomicha is available at Sugimoto Tea online shop around late May every year. www.sugimotousa.com 【Details】 The flat part of the hoiro is called a jotan. It is covered with Washi paper. If it tears or breaks, it can be fixed with konnyaku (konjac) glue. Inside the Hoiro is a gas boiler. The jotan is heated to 40℃ to 60℃ (~100°F-140°F) to help the tea leaves dry during the rubbing process, creating the final sencha. At this time, the temperature should be reduced to skin temperature (around 36℃). This is important not only for reducing the moisture on the outside of the tea leaf, but the inside as well. If the temperature is too high, the outer part of the leaf will dry too quickly, so it is important to continue kneading the leaves at this temperature. This is a very important point even when using a kneading machine. Nowadays, we have a sensor that tells us the temperature of the tea leaf. However, keeping the leaf at body temperature is an absolute requirement to make the best tea. The machine kneading method of today has been created through development and research under the theme of, "How can the hand-kneading method be mechanized". Even now, I think hand-kneading is the basis of tea making. 【詳細】 ほいろ（焙炉）上部の和紙貼りの部分を助炭（じょたん）と言います。痛んだりした場合は、こんにゃく糊を使って和紙を貼り合わせます。ほいろ内部にガス火炉があり、作業場所となる助炭を40℃から60℃に加温させ、茶葉を揉みながら乾燥させて最終的な煎茶に仕上げていきます。この時、焙炉の火力を調節し茶温を常に36℃ほどの人肌程度の温度に保つことが製茶の基本です。茶葉表面だけでなく茶葉内の水分を徐々に揉み出すためには、温度が高すぎても「上乾き」してしまうため、茶温を人肌程度に保ちながら茶葉を揉み続けることが大事です。これは機械揉み製法だとしてもとても大事なポイントです。今は茶温をはかるセンサー等もありますが、手で触って人肌を保ちながら揉むことが、良いお茶をつくるためには絶対条件です。今日の機械揉み製法も、「いかに手揉み茶の工程を機械化できるか」テーマに開発研究が進められ、完成されました。今現在においても手もみ製法はお茶づくりの基本となっています。