Cara matcha

Hubungan antara matcha and Japan, like watches to Switzerland, perfume to France, although not “tight”, but always closely linked.

Today’s Japanese matcha has long become the most important symbol and carrier of Japanese tea drinking culture, and is loved and recognized by more and more consumers.

Teruskan

Dalam istilah populer, matcha is a powdered tea product formed from tea leaves after special processing. This is also the reason why matcha was written as “last tea” in the Chinese script in the early years, where “last” means “powder” and “broken powder”.

Kebangkitan minum teh di Jepang bukannya tanpa kesulitan.

According to Japanese historical records, as early as the Nara era, the Japanese monk Yuki brought Chinese tea trees back to Japan. But growing tea didn’t really catch on at that time.

Pada periode Nara dan Heian, budaya teh Jepang belum mengembangkan karakteristiknya sendiri, tetapi hanya merupakan studi pendahuluan dan salinan budaya teh Cina. Di antara para bangsawan, biksu, dan kelas atas Dinasti Riwiting, penanaman teh, pembuatan teh, minum teh, setiap langkahnya mirip dengan Dinasti Tang, dan rasa tiruannya sangat kuat.

During the Kamakura period, Japanese tea culture began to integrate with local religion, philosophy, aesthetics, etc., forming a Japanese style called “tea soup”. The application of matcha tea has also become an important part of Japanese tea culture.

Interestingly, by the Muromachi era, the style of tea drinking in Japan began to change. At this time, China had entered the Ming Dynasty, but Japan, across the sea, suddenly yearned for the tea art of China’s Song Dynasty, and imitated the wind of “fighting tea” in the Song Dynasty, and formed its own “fighting tea” art.

In the early Muromachi period, luxury “tea fighting” became the mainstream. Unlike the elegant “tea fighting” of the Song Dynasty, the purpose of “tea fighting” of the Japanese samurai class was to expand social contacts, show off wealth, and of course, eat and drink. It may be because such “fighting tea” is really not elegant, luxury “fighting tea” flourished and declined, and the tea culture of Dongshan Academy began to rise.

As a very popular culture in the middle of the Muromachi period, Higashiyama culture has a strong bookish atmosphere. At that time, under the guidance of the Zen master Murata, the academy tea combined the foreign Chinese culture with the Japanese culture, making the “tea soup” more technical, and the Japanese tea ceremony also took shape. Because of this, the Higashiyama period, or Higashiyama culture, occupies a very important position in the history of Japanese tea ceremony.

Setelah era Nara dan Heian awal, era Kamakura dan Muromachi pertengahan, era Edo akhir, dan era modern, budaya minum teh Jepang akhirnya semakin matang.

Akses jalan

Dalam proses pelokalan budaya teh, dengan munculnya master satu demi satu, halus, indah, dan indah telah menjadi karakteristik upacara minum teh Jepang.

Meningkatkan kualitas

During the Muromachi era, Uji tea farmers invented the “mulch cultivation method” specifically for the local soil and climate, that is, before the tea is picked, the tea trees are “covered” to make the matcha more green and sweet, and Uji matcha is also famous.

Meningkatkan proses

Bagi orang Jepang pada waktu itu, teh lebih seperti kerajinan tangan daripada minuman. Tercermin dalam proses pembuatan teh, langkah-langkah yang lebih ketat dan operasi yang lebih canggih. Dari naungan sebelum pemetikan, pembunuhan uap setelah pemetikan, memanggang dalam oven hingga memotong dan menghancurkan, lebih dari selusin proses sangat indah, dan bahkan penggilingan batu yang digunakan dalam tautan pemrosesan penggilingan halus adalah pengejaran alami.

Reformasi gaya minum teh

In the tea culture of Dongshan Academy, the artist Neng Ami is an important representative. He was born as a warrior, and he is well versed in writing, painting and tea. Under his auspices, the Japanese tea Party swept away the extravagant and noisy wind, and began to form a new tea style of “academy decoration” and “table decoration”.

Bentuk upacara minum teh

At Noi’s recommendation, Murata became a tea ceremony teacher to shogun Yoshimasa Ashikaga in his later years. After fully understanding the tea culture of Dongshan Academy and coming into contact with a large number of cultural and artistic treasures collected by the general, Murata Pearl’s tea ceremony thought made a further leap. He combined Nara Ryu “Soan tea” from the common class with “Academy tea” from the noble class, completing an important step from tea culture to tea ceremony. Murata Pearl is also known as “the ancestor of the Japanese tea ceremony”.

At this point, the three steps necessary for the formation of tea ceremony – the folk tea, the combination of tea and Zen, and the integration of noble tea and folk tea have all been completed. After years of accepting the Chinese custom of eating tea, the Japanese finally developed their own tea ceremony.

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