By WashokuLovers, Posted on 06/12/2018
Channels of Purchasing ITO EN’s products
By WashokuLovers, Posted on 06/09/2018
Ideal quantities Tip Ice and water extracts and supresses bitterness, allowing the umami flavour to be bought out to the full. This is best suited to tea leaves with plenty of umami such as Gyokuro or High grade Sencha, or teas with fine, rich leaves like Deep-steam Sencha.
Best quantities to enjoy this tea Tip Teas like Genmaicha and Hoijicha have little Umami or astringent compounds, so they can be brewed at high temperature without either of these flavours becoming too strong. Use hot water and bring out the rich aroma.
Ideal quantities Tip Gyokuro tea should be brewed for longer at a lower temperature to bring out the Umami flavour.
Best quantities to enjoy this tea Tip Deep Steamed Sencha has fine leaves and the compounds in them dissolve easily, so the infusion time for this tea can be shorter.
Using Sencha Tea Bags Tip Advanced Sencha is rich in Umami (Amino acid) so it is brewed with lower temperature water in order to suppress the bitterness and highlight the Umami flavour. By contrast, regular Sencha has relatively less Umami (Amino acids) and more bitterness (Catechin) and we need to bring out the aroma and…
The secret to enjoying tea is to drink it with the right water and at the right temperature for the variety. Choosing the right water The right water to best enjoy Japanese tea is slightly acidic “soft water”. The water is Japan is usually this kind so there is no problem using water from the…
By WashokuLovers, Posted on 05/07/2018
Incorporating Catechin into Your Diet The Unexpected Link Between Catechin and Cholesterol Catechin is the component that gives green tea it’s astringency. Catechin can be divided into two main types. In this article we’ll be introducing the ‘Gallate-Type Catechin’ and how it relates to cholesterol. What is Cholesterol? Cholesterol is a lipid (fat). It plays…
てん茶 Tencha Tea that has been dried without the kneading process. After the leaves are steamed, they are dried without any kneading and the stems and leaf veins are removed. The resulting product is referred to as Tencha. Similar to Gyokuro, traditional reed or straw material, or alternatively cheesecloth, is used to protect the leaves…
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