I have found that recently more and more Japanese people will use coffee cups to extract ground tea. If they use Japanese green tea that has always been single-brewed, then forget it; but if they use Taiwanese tea that is resistant to brewing It would be a bit blasphemous to do it.
After all, tea-drinking culture has a long history. The ancients have passed down the tea soup for thousands of years. Did they never think of grinding it and then filtering and brewing it?
If it is so good, then why has this technique not been passed down?
It’s because they are completely different methods of cutting and post-processing. I’ve been playing with coffee for decades, but I want to challenge the history and culture of thousands of years, and I feel so proud of it that it seems to have a look.
But it’s really just an evil way to make the outer packaging look high-quality and then use it to defraud money!
Let’s not talk about fermented oolong, black tea, and Pu’er. Let’s just talk about Taiwanese green tea, which is most similar to Japanese green tea. The method has already been different from the beginning, and it has developed into a completely different style!
Japanese green tea and Taiwanese green tea are completely different in terms of varieties. Although they are both unfermented teas, Taiwanese green tea mostly uses the "green heart mandarin variety". After the tea leaves are withered, they are processed using the "fried green tea" process.
The main varieties of Japanese green tea are "Yabokita" Yoshino, which is the main variety in Japan with more than 70% of tea, and it is made using the "steamed green tea" method.
Because Taiwanese green tea uses roasted green tea, it is heated and stirred for a long time. After constant stirring, the tea leaves will appear in a slightly curly rope shape, and the tea soup will change from the original grassy aroma to a slightly floral aroma. Common green teas in Taiwan include Longjing and Biluochun.
In Japan, green tea is steamed for a short time, mainly to retain more umami flavor and a greener color. Afterwards, the green tea is processed and made into sencha, hojicha, matcha, etc.
Although both use high temperatures to destroy tea enzymes and stop fermentation, the two varieties are completely different from the post-processing. Taiwan has a variety of flavors and is resistant to brewing and can be brewed multiple times; Japan has many The taste is shallow and is based on one brew.
Although my understanding of coffee is definitely not as good as that of coffee professionals who have been studying it for a lifetime, at least I have been drinking Taiwanese tea for nearly 40 years. I will definitely be more interested in playing with it than others. People who use inexplicable tricks to cheat money are much better.
The guests who come to me must have drank a lot of good tea here, including all kinds of oolong, black tea, and Pu'er. There are nearly 30 varieties in total. I dare not say how good I am. Buying Not all of the fine teas are of the highest quality, but they are certainly much better than a lot of cluttered shops outside!
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If you don’t understand how powerful Taiwanese tea is in the world, please go and watch “Tea Gold” on your own. This drama is really well-filmed and worth promoting to everyone!
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