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【英語】 Maccha : 抹茶、和の心をいただきましょう。

“Maccha” is natural green tea leaves, steamed, dried, and grounded down to form a fine powder. “Maccha” also refers to the tea made from grounded tea powder, what is served at the Japanese tea ceremonies.
抹茶は茶の葉を蒸してから乾燥させ、茶臼でひいたものです。 抹茶はまたその粉末からたてたお茶も指す。

 

To make “Maccha” tea, a small amount of tea powder is put into the tea bowl, using traditionally a bamboo spoon called “Chashaku”, and hot water is poured in. Then, the mixture is stirred until completely blended and whipped a little on the surface, using a bamboo whisk called “Chasen”. (seen on the first picture below)
お茶をたてる際は、まず竹でできた茶杓で少量の抹茶をお茶碗にとり、お湯を注ぎます。そして、同じく竹の茶筅で表面が泡立程度に良く混ぜます。

 

“Maccha” is usually served with Japanese sweets “Wagashi”, as to balance its slight bitterness, as in the second picture below. Instead of using sugar and milk, we eat sweet “Wagashi” right before drinking “Maccha” .
通常抹茶は和菓子とともにいただきます。砂糖とミルクを使わずに、お茶をいただく直前に和菓子を食べるようにします。

 

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“Maccha” is very healthy and rich in various nutrition included in tea leaves such as amino acids, vitamins, minerals, tannin, etc.., since it is basically the same as drinking pure powdered tea leaves.
抹茶は茶葉を粉にして飲むことになるため、アミノ酸、ビタミン類、ミネラル類、タンニン等、葉に含まれる様々な栄養素が豊富で、とても健康的です。

 

If you have a chance to be invited to a Japanese tea ceremony, please do not hesitate to participate. You do not need to worry too much about understanding the details of complicated manners of having “Maccha”. Gratitude and appreciation from the heart is just much more important than formality of the performance. Also, do not be surprised when your host serves “Maccha” using the same tea bowl to all the guests, as it is common in small ceremonies!

 

 

Please explore our “Japan Cool” page to learn more about  the heart and essence of Japan and its culture.

 

 

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