Gyokuro Konacha Daimonji (Marukyu Koyamaen)
Gyokuro Konacha Daimonji (Marukyu Koyamaen)
“…This blog is written for my own enjoynment and for enjoynment of its readers, because I have been an admirer of several wonderful tea blogs here on blogspot for quite a long time – they always lured me on drinking tea and motivated me to learn more and more about it. Therefore, I decided to try it, too. …”
Kinds of tea and japanese green tea
(Marukyu Koyamaen site – various kinds of Japanese green teas as well as an Oolong and a black tea: for comparison.)
All teas, whether they are green, black or of the so-called oolong type are made from the same plant, Camellia sinensis. The difference between these types of teas depends on whether they have been fermented or not, and if the former is the case, how much they have been fermented. Green teas are not fermented.
Tea (camellia sinensis):
– Green tea (non-fermented)
– Oolong tea (semi-fermented)
– Black tea (fully fermented)
The motto of Marukyu-Koyamaen is`Making teas with quality as the highest priority’
In the Genroku period (1688-1704), a man by the name of Kyujiro Koyama began the cultivation and production of tea in Ogura， Uji. His work was the beginning of what was to become Marukyu-Koyamaen. During the following generations， the quality of the tea was raised through improvements in all aspects of the cultivation， treatment and production， thus establishing the tradition of Ujicha. The fourth generation began marketing the tea， and by the eighth generation， Motojiro， the market had been extended to the whole country. A standard of high quality， consistent from cultivation to the final product， was achieved， and the tea was highly esteemed. It is well known that Marukyu-Koyamaen stands for the highest quality standard．
For generations， our teas have been carefully inspected and produced by succeeding directors. Through repeated training， honing of skills and techniques， the know-how of how to produce the finest teas and maintain their quality has been constantly improving. Marukyu-Koyamaen now ranks among the foremost producers of fine teas in Japan. Every year， competitions are held appraising the teas of different producers. For many years， Marukyu-Koyamaen has taken many first and other top prizes for our teas. Furthermore， the present director， Motoharu Koyama， has won two times in the mastery of tea inspection.The second time， he received full marks.This achievement has been highly praised and was a first in the history of competitive tea inspection.
Karigane (=kukicha z gyokura) s matchou. Vynikajúci japonský čaj obalovaný v práškovom čaji Matcha, výdatný a povzbudzujúci čaj od Marukyu Koyamaen.
Čajový dom – www.teatrade.sk
Kukicha (茎茶), or twig tea, also known as bōcha (棒茶), is a Japanese blend made of stems, stalks, and twigs. It is available as a green tea or in more oxidized processing. Kukicha has a unique flavor and aroma among teas, due to its being composed of parts of the tea plant that are excluded from most other teas.
Regular Kukicha material comes from production of Sencha or Matcha. When coming from Gyokuro’s production, it takes the name of Karigane (雁ヶ音 / かりがね) or Shiraore (白折 / しらおれ).
Kukicha has a mildly nutty, and slightly creamy sweet flavor. It is made of four sorts of stems, stalks and twigs of Camellia sinensis. For best results, kukicha is steeped in water between 70°C to 80°C (155°F – 180°F). Green varieties are best steeped for less than one minute (oversteeping or steeping too hot, as with all green teas, will result in a bitter, unsavoury brew).
It is common to steep kukicha for three or four infusions. Recommended steep durations: First infusion: 40 sec, 2nd: 15 sec, 3rd: 30 sec.
Matcha (抹茶?, pronounced [mat.tɕa]) refers to finely-milled Japanese green tea. The cultural activity called the Japanese tea ceremony centers on the preparation, serving, and drinking of matcha. In modern times, matcha has also come to be used to flavour and dye foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery).
Blends of matcha are given poetic names called chamei (“tea names”) either by the producing plantation, shop or creator of the blend, or by the grand master of a particular tea tradition. When a blend is named by the grand master of some tea ceremony lineage, it becomes known as the master’s konomi, or favoured blend.
Karigane Usugasum (s Matchou)
Japanese traditional dance
There are two types of Japanese traditional dance: Odori, which originated in the Edo period, and Mai, which originated in the western part of Japan. Odori grew out of Kabuki drama and is more oriented toward male sentiments. Mai is traditionally performed in Japanese rooms instead of on the stage. It was influenced by the Noh Drama.
A variation of the Mai style of Japanese dance is the Kyomai or Kyoto Style Dance. Kyomai developed in the 17th century Tokugawa cultural period. It is heavily influenced by the elegance and sophistication of the manners often associated with the Imperial Court in Kyoto.