When "Ochatsubo Dochu", a procession carrying the year's first harvest of tea in 18th Century Japan, would pass through a village, residents knelt on the ground as a mark of reverence. Although the respect might have been inspired by the Shogun, the beneficiary of the procession and the recipient of the tea, it would be fair to assume that some it was also evoked by the tea.
The Ochatsubo Dochu procession was after all carrying a tea considered one of the finest by tea connoisseurs even today - Sincha.
Sincha belongs to the category of tea commonly recognized as Sencha. Its picking starts on Hachijuhachiya or the 88th day after the first day of spring. As the first harvest of the year, it can be considered as the "first flush" tea of Japan. Besides Sincha there are several other kinds of Sencha, determined by the season and the style of manufacturing. The harvest times may vary by a week or two depending upon the location of the tea garden in the country.
Shincha, or Ichibancha, first-picked sencha of the year (April;-May in Uji region)
Nibancha, the second harvest of sencha (June-end to July-end in Uji region)
Kabuse Sencha or Kabusecha, covered sencha
Asamushi, lightly steamed sencha
Chumushi, middle steamed (30-90s)
Fukamushi or fukamushicha, deeply steamed sencha - 1-2 minutes
Manufacturing SenchaOne of the major differences between the manufacturing process of green teas from China and Japan is that in the latter the freshly harvested tea leaves are first steamed. In China they pan-fry the leaves first.
Gyokuro and Kabusecha
The pre-harvest step of shading the tea bushes may sound familiar for Gyokuro and Kabuse Sencha. However, for Gyokuro the shade-growth is much longer (at least 20 days) as opposed to Kabuse Sencha where the bushes are shaded just for a week before the harvest.
The technique of shading tea bushes before harvest is unique to Japan and is used for making some of their best teas including matcha. Whole plantations are brought under shade by erecting temporary "roofs" of reeds and rice straws. In some cases they also wrap the bushes directly in special screens. The shading is believed to raise the levels of theanine, reduce bitterness and enhance the full-bodied flavors of gyokuro and matcha.
Our sencha comes from Miyazaki prefecture in southern Japan. It is a lightly steamed with a sweet-grassy and slightly salty flavor.
It's getting hot out there. It's only June and we have a rare heat advisory out today. One of the things you can do to stay cool and energized is make yourself a iced coconut matcha latte. Its a very easy recipe to follow. (Check out the video at the end).
It's getting warm and toasty out there. Guess what's it time for? Iced Tea!!!
Let me share with you today a very easy method of making iced tea. It is a method we use at Leaf Tea Bar. It is a very easy way to make iced tea this way. There is no need to wait for the tea to cool, and you can make this practically with any tea. I love it with Darjeeling first flushes and other lighter delicate teas.