|
抹茶
is a finely ground powder of green tea specially processed from shade-grown tea leaves. Shade growing gives matcha its characteristic bright green color and strong umami flavor. Matcha is typically consumed suspended in hot water. Matcha originated in China, but the production of the raw material for matcha was banned in China in the 14th century. Shade growing was invented in Japan in the 16th century and most matcha is produced there today. The traditional Japanese tea ceremony, typically known as or , centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative and spiritual practice. Matcha is also used to flavor and dye foods such as ''mochi'' and ''soba'' noodles, green tea ice cream, matcha lattes, and a variety of Japanese ''wagashi'' confectionery. For this purpose, matcha made green by color additives instead of expensive shade-grown matcha is often used. Definition Strict definitions of matcha are given by the International O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea Ice Cream
or matcha ice (抹茶アイス ''matcha aisu'') is ice cream flavored with matcha, or green tea. It is popular in Japan and other parts of East Asia. Matcha ice cream has been available in the United States since the late-1970s, primarily in Japanese restaurants and markets, and became more mainstream in the late 1990s. In Asia, green tea ice cream is often served in or with other foods, such as '' monaka'', ''mochi'', and shaved ice. Overview Matcha is powdered tea made from a special type of green tea called . ''Tencha'' is a tea grown in the shade and one of the most expensive of all green tea types. It is also used in tea ceremonies in Japan. Matcha is sweeter and less bitter and is used today in a variety of sweets. In Japan, the Food Labeling Law prohibits the sale of powdered green tea made from any green tea other than tencha as matcha. Therefore, it is important to note that calling matcha ice cream simply "green tea ice cream" may be misleading. History There is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sencha
is a type of Japanese 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, 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, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Tea Ceremony
The Japanese tea ceremony (known as or lit. 'Hot water for tea') is a Culture of Japan, Japanese cultural activity involving the ceremonial preparation and presentation of , powdered green tea, the procedure of which is called . The term "Japanese tea ceremony" does not exist in the Japanese language. In Japanese the term is ''Sadō'' or ''Chadō'', which literally translated means "tea way" and places the emphasis on the Tao (道). The English term "Teaism" was coined by Okakura Kakuzō to describe the unique worldview associated with Japanese way of tea as opposed to focusing just on Tea ceremony, the presentation aspect, which came across to the first western observers as ceremonial in nature. In the 1500s, Sen no Rikyū revolutionized Japanese tea culture, essentially perfecting what is now known as the Japanese tea ceremony and elevating it to the status of an art form. He redefined the rules of the tea house, tea garden, utensils, and procedures of the tea ceremony with h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Tea
Green tea is a type of tea made from the leaves and buds of the '' Camellia sinensis'' that have not undergone the withering and oxidation process that creates oolong teas and black teas. Green tea originated in China in the late 1st millennium BC, 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. While it may slightly lower blood pressure and improve alertness, current scientific evidence does not support most health benefit claims, and excessive intake of green tea extracts can cause liver damage and other side effects. 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, '' The Classic of Tea'' ( zh, t= 茶 經, s=, p=chájīng), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hepburn Romanization
is the main system of Romanization of Japanese, romanization for the Japanese language. The system was originally published in 1867 by American Christian missionary and physician James Curtis Hepburn as the standard in the first edition of his Japanese–English dictionary. The system is distinct from other romanization methods in its use of English orthography to phonetically transcribe sounds: for example, the syllable () is written as ' and () is written as ', reflecting their spellings in English (compare to ' and ' in the more systematic Nihon-shiki romanization, Nihon-shiki and Kunrei-shiki romanization, Kunrei-shiki systems). In 1886, Hepburn published the third edition of his dictionary, codifying a revised version of the system that is known today as "traditional Hepburn". A version with additional revisions, known as "modified Hepburn", was published in 1908. Although Kunrei-shiki romanization is the style favored by the Japanese government, Hepburn remains the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zizania Latifolia
''Zizania latifolia'', known as Manchurian wild rice (), is the only member of the wild rice genus ''Zizania'' native to Asia. It is used as a food plant. Both the stem and grain are edible. Gathered in the wild, Manchurian wild rice was an important grain in ancient China. A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in Asia, though it continues to be cultivated for its stems. A measure of its former popularity is that the surname Jiǎng (), one of the most common in China, derives from this crop. Cultivation ''Zizania latifolia'' is grown as an agricultural crop across Asia. The success of the crop depends on the smut fungus '' Ustilago esculenta''. The grass is not grown for its grain, as are other wild rice species, but for the stems, which swell into juicy galls when infected with the smut. When the fungus invades the host plant it causes it to hypertrophy; its cells increasing in size and number. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Laver
Green laver (), known as ''aonori'' (; ) in Japan, ''sea cabbage'' () or ''hutai'' () in China, and ''parae'' () and ''kim'' () in Korean, is a type of edible green seaweed, including species from the genera ''Monostroma'' and ''Sea lettuce, Ulva'' (''Ulva prolifera'', ''Ulva pertusa'', ''Ulva intestinalis''). It is commercially cultivated in some bay areas in Japan, Korea, and Taiwan, such as Ise Bay. It is rich in minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine. It is also called ''aosa'' (アオサ, ''Ulva pertusa'') in some places in Japan. Culinary use Japan It is used in its dried form for Japanese soups, ''tempura'', and material for manufacturing dried ''nori'' and ''tsukudani'' and rice. It is also used in a powdered form, often blended with ''Sea lettuce, Ulva'' species of Ulvaceae as its production is limited. It is used commonly for flavouring of some Japanese foods, usually by sprinkling the powder on the hot food, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dimethyl Sulfide
Dimethyl sulfide (DMS) or methylthiomethane is an organosulfur compound with the formula . It is the simplest thioether and has a characteristic disagreeable odor. It is a flammable liquid that boils at . It is a component of the smell produced from cooking of certain vegetables (notably maize, cabbage, and beetroot) and seafoods. It is also an indication of bacterial contamination in malt production and brewing. It is a breakdown product of dimethylsulfoniopropionate (DMSP), and is also produced by the bacterial metabolism of methanethiol. Occurrence and production DMS originates primarily from DMSP, a major secondary metabolite in some marine algae. DMS is the most abundant biological sulfur compound emitted to the atmosphere. Emission occurs over the oceans by phytoplankton. DMS is also produced naturally by bacterial transformation of dimethyl sulfoxide (DMSO) waste that is disposed of into sewers, where it can cause environmental odor problems. DMS is oxidized in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chloroplast
A chloroplast () is a type of membrane-bound organelle, organelle known as a plastid that conducts photosynthesis mostly in plant cell, plant and algae, algal cells. Chloroplasts have a high concentration of chlorophyll pigments which capture the Radiant energy, energy from sunlight and convert it to chemical energy and release oxygen. The chemical energy created is then used to make sugar and other organic molecules from carbon dioxide in a process called the Calvin cycle. Chloroplasts carry out a number of other functions, including fatty acid synthesis, amino acid synthesis, and the immune response in plants. The number of chloroplasts per cell varies from one, in some unicellular algae, up to 100 in plants like ''Arabidopsis'' and wheat. Chloroplasts are highly dynamic—they circulate and are moved around within cells. Their behavior is strongly influenced by environmental factors like light color and intensity. Chloroplasts cannot be made anew by the plant cell and must ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
