What is the emphasis on the types and production technology of Japanese green tea?

During the Tang Dynasty, Japanese monks studied in Tiantai Mountain, Zhejiang Province. After returning home, they brought Tiantai Sect not only to Japan, but also to Hiei Mountain in Kyoto. Later, Shang Rong also studied Buddhism and tea art in Tiantai Mountain, and wrote the famous "Eating Tea for Health", which recorded the process of making and ordering tea popular in Jiangsu and Zhejiang during the Southern Song Dynasty, and was known as the "tea ancestor" of Japan. After that, monks studying abroad brought back camellia seeds and planted them in Shizuoka Prefecture, their hometown, and the tea wind began to spread. Japanese Green Tea VS China Green Tea More than 90% of the tea produced in Japan is green tea, which makes the classification of green tea extremely detailed. According to the production method and the growth position of tea leaves, teas with various names are subdivided. The aroma, taste and taste of these teas are different, and the occasion of drinking is also particular. In the production, China green tea is mostly fried, and the brewed tea soup has outstanding aroma and strong tea flavor. Japanese tea leaves are mostly dried by steam, then kneaded and baked on fire, or directly dried, so that the tea color remains green and the tea soup tastes elegant and round. Yulu is the best quality tea in Japan. It is said that none of the 100 tea trees can produce Yulu, which shows the great demand for tea trees. Twenty days before germination, tea farmers will put up straw, carefully protect the top of tea trees, keep out the sun, and let tea trees grow soft new buds. Picking tender buds, deactivating enzymes with high-temperature steam, rapidly cooling, and kneading into slender tea leaves. Jade dew is not so astringent, but sweet and soft, the tea soup is clear, and there is a kind of immortal spirit that does not eat human fireworks. Matcha Matcha is cultivated in the same way as in Yulu, and tea trees should be covered during the growth of tea buds to prevent the loss of chlorophyll and improve the taste of tea. The picked tea leaves are directly dried after steam deactivation, then the tea stems and stems are removed, and then ground into fine powder with a stone mortar. Matcha has the advantages of both drinking tea and eating tea, and is often used as a tea ceremony. In addition, its rich tea fragrance and green color make many Japanese dishes and fruits use it as an additive. Stir-fried tea is Japanese favorite green tea, and its output accounts for about 80% of Japanese tea. Fresh and tender tea buds collected from the top of tea trees are steamed first, then rolled into fine rolls and dried. The finished tea is as high as pine needles, and the good fried tea is dark green and shiny, but it becomes bright green after brewing. There is a little astringency in the taste of tea, and the tea is refreshing and sweet. Generally, the steaming time of fried tea is about 30 seconds, and those over 30 seconds are called "deep steaming fried tea", and the bitterness in tea will be less than that in ordinary fried tea. Where tea is used, the larger leaves under the tea buds are used. In addition, except for the new leaves picked in spring, all tea leaves collected in summer and autumn, whether tea buds or larger leaves, can only be called fan tea. After steam fixation, the tea leaves are dried or dried, and then the stems are arranged. Fancha is darker in color, because it is a big leaf tea, and its taste is stronger, and its caffeine content is less than that of Yuru, which will not affect sleep. There is an essential difference between powdered tea and matcha. First, tea buds are different. Secondly, matcha is a fine powder ground with a stone mortar, while Chaze powder is the remaining tea fragments when frying tea. Compared with fried tea, it can taste faster because of pulverization, and it can brew green tea with strong aroma in a short time, but the aroma is slightly lower than that of complete tea. Mostly used to make tea bags, or to make tea at ordinary times. Baked tea is also called baked tea. Stir-fry vermicelli tea with strong fire until the fragrance is distributed. This is the only Japanese green tea fried with strong fire. Baked tea is brown because it has been fried, and the bitterness has been removed. It has a strong smoky smell, and the warm aroma is suitable for cold weather. But it's green tea after all. After soaking for three times, the fragrance is far away and the taste of tea soup is weak. Because roasted tea is easy to float on the surface of tea soup, it is recommended to brew it in a teapot with a filter screen for convenient drinking. Xuanmi tea is made by frying brown rice in a pot until it is fragrant enough and then mixing it with vermicelli tea or fried tea. The brewed tea soup is rich in rice fragrance, and one meter of tea sets each other off and is also very interesting. The taste of fried rice masks the bitterness and astringency of some tea leaves, and the taste of popcorn can be tasted when drinking. It is easy to be accepted by people and made at home, so it is a very popular tea in Japan and even the whole of Asia. Stem tea is called stem tea, which only takes the stem part of tea tree leaves to make tea, or collects the tea stems or petioles sorted out when making Yulu and decocting tea. The taste of stem tea is refreshing. Although the taste of tea is very weak, it is difficult to compare with Yulu and fried tea, but fortunately, it can also help people clear their heads. Tea soup can also be used to make tea soaked rice instead of fried tea. Unlike the whole tea, in general, stem tea can only be brewed once. Make the best use of everything, extremely delicate green tea is a very delicate thing, and different places of origin can have different tastes. Just like the "terroir" often mentioned in wine, the simplest understanding is just one side of water and soil and one side of tea. Japanese green tea, on the other hand, is inextricably linked with the delicate local customs. When you walk on the streets of Japan and find that this is a country where even ice cream can make more than 300 flavors, you can understand why green tea growing on a tree can be subdivided into so many kinds. The life attitude of making the best use of everything can also be seen. The young leaves at the top of the tree make first-class Yulu matcha, and the young buds in the open-air tea garden make fried tea, and then make the next-class tea. In the process of frying tea, the powder can be tea powder, and the larger stalk is stem tea. The idea that tea trees are everywhere is the ultimate. Moreover, making full use of it and not wasting it is also in line with the simple spirit of tea. Simple tea names distinguish the varieties of tea according to the production method and the position of tea on the tea tree. In addition, Japanese tea is mostly named after the place of origin. When I drink Japanese tea for the first time, I often have doubts about tea names such as "Eight Girls' Jade Dew" and "Murakami Tea". Later, I gradually realized that it was just the name of the place of origin. Matcha produced in Yuzhi is called "Yuzhi Matcha" and Yulu is called "Yuzhi Yulu". But in addition to the simplicity of the tea name, it will be more romantic in the determination of the grade. For example, Shizuoka's fried tea will use the words "wind", "flower", "snow", "moon" and "fog" instead of the cold words "super", "first" and "second". However, the name of Japanese tea is straightforward and easy to identify, and the division of origin is somewhat similar to the feeling of "AOC". As long as you choose the producing area that suits your taste, you can choose the right good tea. I once saw a sentence "Don't drink high curative value when you are lovelorn and frustrated", and I don't quite understand it. I didn't really understand the meaning of this sentence until one day, I drank three jade dew after dinner and couldn't sleep all night. Although this elegant tea has a poetic name, its caffeine content is three times that of coffee! So the next time you refresh yourself at night, there is another choice besides coffee. In step 1, because the high healing value is too delicate, the overheated water will burn the tea leaves, and the optimal brewing temperature is 60 degrees Celsius. At this time, the tea sea can be used as a cooling container. Second, if three people soak in Yulu, the most suitable ratio of tea leaves is10g of tea leaves and 80ml of water. Let's add the tea leaves to the teapot first. Step 3: Pour the warm water cooled to about 60 degrees Celsius back into the teapot and soak the tea 1 to 2 minutes. The fourth step is to pour out the tea in a small cup, and drink high curative value in a white cup to observe its delicate soup color. Coffee making pays attention to rich flavor, while experienced tea people pursue how to make tea more elegant. Yulu is the clearest Japanese tea and the best of all Japanese teas. Fortunately, only the most tender tea leaves at the top can undertake the task of making Yulu. Tea is an indispensable part of life, and how to drink tea has become the embodiment of lifestyle. Drinking Japanese tea pays attention to the spiritual cultivation of "harmony, respect, purity and silence". Tea leaves should be fine, tea sets should be clean, and the mentality should be peaceful. Twenty days before the growth of tea buds in spring, tea farmers set up a wind-proof sunshade to carefully protect the delicate tea buds slowly growing at the top of tea trees. The straw awning blocks the direct sunlight and reduces the loss of chlorophyll, which not only keeps the bright green of tea, but also increases the content of amino acids in tea, making the finished tea taste natural and delicious. If you chew an immature jade dew, your tongue will fall off, almost comparable to kelp powder. In fact, if you look at the high cure rate, you will find that the tea soup also obviously has the taste of kelp, which may be its charm compared with other teas. Because of this growing environment, the astringency of Yulu is greatly reduced compared with other teas, so now many Japanese bottled teas with fried tea or fan tea as the main raw materials will add Yulu, because the sweetness of Yulu can neutralize the bitterness of fried tea and fan tea, making the taste of tea more mellow and mild. Drinking high curative value is most suitable for small cups. It's like chaozhou people drinking kungfu tea, seeing the color and smelling the fragrance, and falling down after soaking in it. In the cup, we feel the green tea garden in spring, the quietness of nature, the trickle, the bell of the temple in the evening breeze, the care of the tea maker, and the sincerity of the tea maker ... In the afternoon when the wind is light and the clouds are light, Rong tea.