Japanese matcha is very popular with people around the world. Rather than preparing it in the traditional tea ceremony style, many people seem to enjoy using it in matcha lattes and smoothies, as a topping for yogurt or oatmeal, and even in homemade sweets and beauty routines.
Of course, tea also has its season. Green tea harvested from mid-April to mid-May is called ichibancha (the first flush) or shincha (new tea). Like the cherry blossom front, the tea-picking season also moves northward from south to north. In Honshu, Hachijuhachiya, the 88th night counted from the first day of spring, is considered the best time for harvesting, when the tea leaves are especially tender and rich in aroma and umami. Because the lucky number 8 appears twice, this 88th day has traditionally been regarded as the finest day for tea picking.
I recommend brewing shincha slowly with cold water. It is easier to enjoy than matcha, and its fresh green color, gentle sweetness, delicate aroma, and rich flavor spread beautifully. It lets you experience early summer with all five senses and brings a sense of calm to the heart. If you have the chance, I hope you will give it a try.
Thank you very much for reading today.
Wishing you all the best.
日本の抹茶が世界中の方に人気です。伝統的なお作法でお抹茶を点てるよりも、抹茶ラテやスムージーに入れたり、ヨーグルトやオートミールへのトッピングや自家製スイーツや美容法に活用されているそうです。
お茶にももちろん旬があります。4月中旬から5月中旬にかけて収穫される緑茶は一番茶（いちばんちゃ）や、新茶（しんちゃ）、と呼ばれます。桜前線のように茶摘みの季節も南から北へと北上しますが、本州では、立春から数えて88日目を指す八十八夜（はちじゅうはちや）は、茶葉がやわらかく香りや旨みが増す絶好の収穫期でもあり、縁起が良いとされる8が重なる88日目で伝統的に最上の茶摘み日とされています。
新茶は冷水でじっくり淹れるのがオススメです。抹茶よりも手軽に愉しめて、新茶独特の美しい緑と、甘みと香りと旨味が広がり、五感で初夏を味わえて、心まで潤います。機会があったらぜひあなたもお試しください。
今日も読んでくださってありがとうございます。
それでは皆さま、ごきげんよう。
