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Shincha
is a type of Japanese ''ryokucha'' (, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha (), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in Japan. Overview Among the types of Japanese green tea prepared by infusion, sencha is distinguished from such specific types as gyokuro in that it is shaded for a shorter time or not at all, or bancha which is the same tea but harvested later in the season. It is the most popular tea in Japan, representing about 80 percent of the tea produced in the country. The flavour depends upon the season and place where it is produced, but shincha, or 'new tea' from the first flush of the year, is considered the most delicious. Tea-picking in Japan begins in the south, gradually moving north with the spring warmth. During the winter, tea plants store nutrients, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shincha
is a type of Japanese ''ryokucha'' (, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha (), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in Japan. Overview Among the types of Japanese green tea prepared by infusion, sencha is distinguished from such specific types as gyokuro in that it is shaded for a shorter time or not at all, or bancha which is the same tea but harvested later in the season. It is the most popular tea in Japan, representing about 80 percent of the tea produced in the country. The flavour depends upon the season and place where it is produced, but shincha, or 'new tea' from the first flush of the year, is considered the most delicious. Tea-picking in Japan begins in the south, gradually moving north with the spring warmth. During the winter, tea plants store nutrients, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
煎茶
is a type of Japanese ''ryokucha'' (, green tea) which is prepared by infusing the processed whole tea leaves in hot water. This is as opposed to matcha (), powdered Japanese green tea, where the green tea powder is mixed with hot water and therefore the leaf itself is included in the beverage. Sencha is the most popular tea in Japan. Overview Among the types of Japanese green tea prepared by infusion, sencha is distinguished from such specific types as gyokuro in that it is shaded for a shorter time or not at all, or bancha which is the same tea but harvested later in the season. It is the most popular tea in Japan, representing about 80 percent of the tea produced in the country. The flavour depends upon the season and place where it is produced, but shincha, or 'new tea' from the first flush of the year, is considered the most delicious. Tea-picking in Japan begins in the south, gradually moving north with the spring warmth. During the winter, tea plants store nutrients, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Tea
Green tea is a type of tea that is made from ''Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are "catechins" and " theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), ''The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 ''Book ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
緑茶
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are "catechins" and "theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), '' The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 ''Boo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are " catechins" and " theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), ''The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea
Green tea is a type of tea that is made from '' Camellia sinensis'' leaves and buds that have not undergone the same withering and oxidation process which is used to make oolong teas and black teas. Green tea originated in China, and since then its production and manufacture has spread to other countries in East Asia. Several varieties of green tea exist, which differ substantially based on the variety of ''C. sinensis'' used, growing conditions, horticultural methods, production processing, and time of harvest. The two main components unique to green tea are " catechins" and " theanine," and the health effects of these components are attracting a great deal of attention in Japan and abroad. History Tea consumption has its legendary origins in China during the reign of mythological Emperor Shennong. A book written by Lu Yu in 618–907 AD (Tang dynasty), ''The Classic of Tea'' (), is considered important in green tea history. The ''Kissa Yōjōki'' (喫茶養生記 '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sexagenary Cycle
The sexagenary cycle, also known as the Stems-and-Branches or ganzhi ( zh, 干支, gānzhī), is a cycle of sixty terms, each corresponding to one year, thus a total of sixty years for one cycle, historically used for recording time in China and the rest of the East Asian cultural sphere. It appears as a means of recording days in the first Chinese written texts, the Shang oracle bones of the late second millennium BC. Its use to record years began around the middle of the 3rd century BC. The cycle and its variations have been an important part of the traditional calendrical systems in Chinese-influenced Asian states and territories, particularly those of Japan, Korea, and Vietnam, with the old Chinese system still in use in Taiwan, and to a lesser extent, in Mainland China. This traditional method of numbering days and years no longer has any significant role in modern Chinese time-keeping or the official calendar. However, the sexagenary cycle is used in the names of many hist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baisao
(1675–1763) was a Japanese Buddhist monk of the Ōbaku school of Zen Buddhism, who became famous for traveling around Kyoto selling tea. The veneration of Baisao during and after his lifetime helped to popularize sencha tea and led to the creation of the sencha tea ceremony. Names Baisao went by many names during his lifetime, as was common at the time. As a child, he was known as Shibayama Kikusen. When he became a monk, his Zen priest name was Gekkai Gensho. Baisao, the nickname by which he is popularly known, means "old tea seller." He acquired this name from his act of making tea in the Kyoto area. Later in his life, he denounced his priesthood and adopted the lay name of Ko Yugai. Early life Baisao was born in the town of Hasuike in what was then Hizen Province. His father died when he was nine years old. Baisao became a Zen Buddhist monk at Ryushinji, an Ōbaku temple. His teacher, Kerin Doryo, had received instruction directly from Ingen, the founder of the Ōbak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Senchadō
is a Japanese variant of ''chadō'' ("way of tea"). It involves the preparation and drinking of '' sencha'' green tea, especially the high grade '' gyokuro'' type. History Towards the end of the 17th century in the Edo period, Chinese merchants visiting Nagasaki showed how brewed tea should be drunk, as practised in the Ming dynasty court. This practise of the Chinese tea culture spread in the 18th century until the beginning of the Meiji era, particularly among literati merchants, in the form of friends meeting in a less formal atmosphere than the ''chanoyu''. Appreciation of painting and literacy objects then took on particular importance. These meetings, often followed by genuine meals, were the opportunity to admire the host's collections, most often composed of objects imported from China or made in Japan in Chinese style called ''karamono''. In difference to the preparation of ''matcha'' tea, which is powdered, ''sencha'' is prepared using small leaf tea. Similarly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aichi Prefectural Ceramic Museum (91)
The is a prefectural art museum located in the city of Seto, north of the metropolis of Nagoya in central Japan. This museum was formally named "Aichi-ken Toji Shiryokan (愛知県陶磁資料館)", but the name in English has been the same as before. Overview The museum was established in 1978 to showcase the history of Japanese pottery found in the area of Owari Province, today part of Aichi Prefecture. The main building and the southern annex were designed by renowned architect Taniguchi Yoshirō. The collection of over 7000 items ranges from the Jōmon period (circa 10,000 BC - circa 300 BC) to contemporary ceramics produced by some of Japan's most famous potters, detailing Japan's rich ceramic art history. Some of the works in the collection are designated as Important Cultural Properties of Japan. The museum is located in the city of Seto, Aichi, which is renowned for producing Seto ware ceramics since over 1,000 years. Located in the museum is a library, resta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Theanine
Theanine , also known as L-γ-glutamylethylamide and ''N''5-ethyl-L-glutamine, is an amino acid analogue of the proteinogenic amino acids L-glutamate and L-glutamine and is found primarily in particular plant and fungal species. It was discovered as a constituent of green tea in 1949; in 1950, it was isolated from gyokuro leaves. Theanine provides a unique brothy or savory (umami) flavor to green tea infusions. The name "theanine" without a prefix generally implies the enantiomer L-theanine, which is the form found in tea leaves and as a dietary supplement ingredient. Most studies have used L-theanine. The opposite enantiomer, D-theanine, has been studied less. The regulatory status of theanine varies by country. In Japan, L-theanine has been approved for use in all foods, with some restrictions in the case of infant foods.Sakato,Y. J. Agri. Chem. Soc. 1949, 23, 262–267 In the United States, the Food and Drug Administration (FDA) considers it to be generally recognize ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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