JPH0143539B2 - - Google Patents
Info
- Publication number
- JPH0143539B2 JPH0143539B2 JP14777880A JP14777880A JPH0143539B2 JP H0143539 B2 JPH0143539 B2 JP H0143539B2 JP 14777880 A JP14777880 A JP 14777880A JP 14777880 A JP14777880 A JP 14777880A JP H0143539 B2 JPH0143539 B2 JP H0143539B2
- Authority
- JP
- Japan
- Prior art keywords
- tea
- sencha
- green tea
- foaming
- green
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 244000269722 Thea sinensis Species 0.000 claims description 43
- 235000013616 tea Nutrition 0.000 claims description 27
- 235000009569 green tea Nutrition 0.000 claims description 16
- 238000005187 foaming Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000007796 conventional method Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000006260 foam Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、煎茶用緑茶を用いた新規な茶の製造
方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a novel method for producing tea using green tea for sencha.
従来技術
煎茶用緑茶は、湯で煎じて喫茶に供するものと
して広く知られているが、その適切な茶の入れ方
はむづかしく、また、得られた茶も暗い色調及び
渋い風味から万人向けとはいえず、最近の若者の
茶離れは著しい。また、煎茶用緑茶とは全く異な
る製造方法で製造される抹茶は、伝統的な作法で
従つて泡立茶として喫茶に供され、外交の場など
でもしばしば利用されるが、口当りが苦く、その
色調も濃緑色で、一部の人を除いてあまり親しみ
易いものとはされていない。Conventional technology Green tea for sencha is widely known as being brewed in hot water and served at cafes, but it is difficult to prepare the tea properly, and the resulting tea is not suitable for everyone due to its dark color and astringent flavor. However, there has been a remarkable shift away from tea among young people these days. In addition, matcha, which is produced using a completely different manufacturing method than green tea for sencha, is traditionally served as bubbly tea in cafes and is often used in diplomatic situations, but it has a bitter taste and It is dark green in color and is not considered to be very approachable except for a few people.
発明の目的
本発明は、煎茶用緑茶を内外人を問わず、広く
親しみ易い茶として喫茶に供することのできる抹
茶風泡立茶に製造する方法を提供することを目的
とする。Purpose of the Invention The object of the present invention is to provide a method for producing green tea for sencha into matcha-style foaming tea that can be served in cafes as a tea that is widely familiar to both domestic and foreign people.
発明の構成
本発明の方法は、茶葉の浅蒸しにより製造した
煎茶用緑茶を常法に従つて一服目を抽出した後、
二服目の濃厚抽出液に加温された泡立用茶碗に取
り、茶筅の直線的な急速撹拌により乳白色に泡立
てることを特徴とする。Structure of the Invention The method of the present invention involves extracting the first dose of green tea for sencha in accordance with a conventional method, which is produced by shallow steaming tea leaves.
It is characterized by pouring the second dose of concentrated extract into a heated whisking bowl and whipping it to a milky white color by stirring rapidly in a straight line with a chasen.
即ち、本発明では従来泡立てて喫茶に供するこ
とは全く考えられなかつた煎茶用緑茶を、原料茶
葉を厳選し、浅蒸しにより製造し、その濃厚抽出
液を茶筅で直線的に撹拌することによつて、非常
に口当りのよい、色艶の美しい泡立茶として喫茶
に供しうるものであるが、茶葉の熟成が十分でな
い一服目は通常の喫茶に供し、この一服目の湯を
切り、少時放冷後、再び湯を注いで抽出する二服
目の抽出液が、茶葉の熟成が適度に進み、濃厚抽
出液として非常にまろやかな泡立ちが可能となる
ため、このような泡立茶の提供が可能となるので
ある。 That is, in the present invention, green tea for sencha, for which it was conventionally unthinkable to whisk and serve tea, is produced by carefully selecting raw tea leaves, shallow steaming, and stirring the concentrated extract in a straight line with a chasen. As a result, it can be served as a very smooth and beautiful foaming tea in a tea ceremony, but the first cup of tea, whose tea leaves are not fully matured, is served in a regular tea ceremony, and the hot water for this first cup is drained and left for a while. After cooling, the second dose of the extract is extracted by pouring hot water again, and the tea leaves have matured appropriately, making it possible to create a very mellow foam as a concentrated extract. becomes possible.
ここに濃厚抽出液とは、例えば５ｇの緑茶に60
c.c.の熱湯を注いで数分間熟成（茶葉を動かさずに
静かに放置）させて得たものであり、暖めておい
た天目茶碗等にこの抽出液を移し、茶筅で力強く
直線的に撹拌することにより、乳白色の甘味ある
泡立茶となしうる。 Here, the concentrated extract means, for example, 5g of green tea with 60%
It is obtained by pouring cc of boiling water and letting it mature for several minutes (leaving the tea leaves quietly without moving them). Transfer this extract to a warmed tenmoku tea bowl, etc., and stir it forcefully and linearly with a chasen. This produces a milky white, sweet foaming tea.
なお、本発明では、大自然の中、霧のかかり易
い水はけの良い高山で生育した茶の発芽後まだ日
の淡浅い若芽を摘み取り、浅蒸しにより製造した
煎茶用緑茶を使用するのが好ましい。 In the present invention, it is preferable to use green tea for sencha, which is produced by shallow steaming the young buds of tea grown in the great outdoors in a well-drained high mountain where fog is easily applied, and which are picked after germination.
実施例
若芽を摘み取り、浅蒸しにより製造した煎茶用
緑茶を、約５ｇ急須に入れ、熱湯を注ぎ、１分間
放置した後、抽出液を、一服目の喫茶に供し、湯
を完全に切り、少時放冷した後、この急須に再び
湯を注ぎ、約３分間放置し、得られた濃厚抽出液
を泡立用茶碗に取り、茶筅で直線的に急速撹拌し
て泡立てた。Example Approximately 5g of green tea for sencha, which was produced by picking young buds and shallow steaming, was placed in a teapot, poured boiling water, and left to stand for 1 minute. After being allowed to cool for a while, hot water was again poured into the teapot and left to stand for about 3 minutes.The resulting concentrated extract was taken into a whisking bowl and rapidly stirred linearly with a chasen to create foam.
このようにして得た泡立茶は、乳白色に濃く泡
立ち、非常にまろやかで口当りのよいものとなつ
た。 The foamed tea thus obtained was milky white in color and had a thick foam, and was extremely mellow and pleasant to the touch.
発明の効果
本発明では、煎茶用緑茶を常法に従つた煎茶と
して喫茶に供すると同時に、非常に口当りのよい
泡立茶としても喫茶に供することができるため、
煎茶用緑茶を老若男女、内外人を問わず親しみ易
いものとする。また、本発明で得られる泡立茶
は、緑茶のイメージからは全く考えられない乳白
色のふくよかな茶となるため、外観的にも親しみ
易く、祝事などに好んで使用されるものとなる。
更に、煎茶用緑茶を茶筅で泡立茶に点てること
は、健全なる精神の向上にも役立ち、本発明は煎
茶用緑茶を味覚、外観及び精神面いずれの面から
も非常に幅広くその応用範囲を広げたものといえ
る。Effects of the Invention In the present invention, green tea for sencha can be served in a cafe as a sencha according to a conventional method, and at the same time, it can be served in a cafe as a very pleasant foaming tea.
To make green tea for sencha easy to be enjoyed by men and women of all ages, both domestic and foreign. In addition, the foamed tea obtained by the present invention has a milky white color that is completely unimaginable from the image of green tea, so it has a familiar appearance and is preferred for use in celebrations.
Furthermore, steeping green tea for sencha into foaming tea with a chasen helps to improve one's mental health, and the present invention has a very wide range of applications for green tea for sencha in terms of taste, appearance, and mental aspects. It can be said that it is an expansion of
Claims (1)
法に従つて一服目を抽出した後、二服目の濃厚抽
出液を加温された泡立用茶碗に取り、茶筅の直線
的な急速撹拌により乳白色に泡立てることを特徴
とする煎茶用緑茶による抹茶風泡立茶の製造方
法。1. After extracting the first dose of green tea for sencha produced by shallow steaming of tea leaves according to the conventional method, the second dose of concentrated extract is placed in a heated tea bowl for whisking, and stirred rapidly in a straight line with a chasen. A method for producing matcha-style foaming tea using green tea for sencha, which is characterized by foaming to a milky white color.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14777880A JPS5771364A (en) | 1980-10-22 | 1980-10-22 | Method of making foamed tea like from powdered tea using steeped green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14777880A JPS5771364A (en) | 1980-10-22 | 1980-10-22 | Method of making foamed tea like from powdered tea using steeped green tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5771364A JPS5771364A (en) | 1982-05-04 |
| JPH0143539B2 true JPH0143539B2 (en) | 1989-09-21 |
Family
ID=15437966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14777880A Granted JPS5771364A (en) | 1980-10-22 | 1980-10-22 | Method of making foamed tea like from powdered tea using steeped green tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5771364A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SG178570A1 (en) * | 2009-09-10 | 2012-03-29 | Nestec Sa | New foamed tea beverage and process of preparation |
-
1980
- 1980-10-22 JP JP14777880A patent/JPS5771364A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5771364A (en) | 1982-05-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104798904A (en) | Peanut soybean-flavor beancurd sheet and preparation method thereof | |
| CN106615499A (en) | Moringa oleifera instant coffee and preparation method thereof | |
| CN101810278A (en) | Nutrient bean curd jelly and soybean milk | |
| CN103999948A (en) | Radix Pseudostellariae-containing bean curd stick for spleen invigorating, and making method thereof | |
| CN103461448A (en) | Custard matcha snowy moon cake and preparing method of custard matcha snowy moon cake | |
| JPH06303904A (en) | Tea beverage and its production | |
| JPH0143539B2 (en) | ||
| KR102804196B1 (en) | Miso cream latte and manufacturing method thereof | |
| CN105660863A (en) | Double-layer steamed milk prepared from Chuzhou chrysanthemums and making method of double-layer steamed milk | |
| CN102342358A (en) | Charcoal roasted coffee candy and production method thereof | |
| KR20230174467A (en) | Coffee beans mixed with Nuts and and Manufacturing method of the coffee beans mixed with Nuts | |
| JPS599140B2 (en) | How to make ice cream using potatoes as the main ingredient | |
| CN107232562A (en) | A kind of compressed type composite beef flour soup and preparation method thereof | |
| CN101416748A (en) | Making method of milk bean-curd meat | |
| CN110720537A (en) | A kind of formula of brown sugar coffee and preparation method thereof | |
| KR102956312B1 (en) | Sikhye manufacturing method using coffee godubap | |
| CN110100929A (en) | A kind of fragrance, which is adjusted, drinks tea and preparation method | |
| CN109329488A (en) | A kind of Yinghong No. 9 milk tea and preparation method thereof | |
| CN109043013A (en) | A tea stewing method of citrus tea and a kind of drink | |
| CN107950724A (en) | The concocting method of fragrant lid coffee | |
| CN109221441A (en) | The dry silk production technology in Yangzhou full of nutrition | |
| JP2006187253A (en) | Tencha beverage | |
| KR20230174468A (en) | Coffee beans mixed with teff and and Manufacturing method of the coffee beans mixed with teff | |
| JPS5828229A (en) | Preparation of cold drink of green tea | |
| CN105851881A (en) | Production method of pumpkin caramel puddings |