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More tea blog from Japan
Last edited Mon Apr 17, 2017, 02:08 PM - Edit history (1)
My niece has shared with me the link to the Obubu tea interns' latest blog which is about Japanese black tea.
As we’ve seen in the “What’s in a Name?” blog series, Japan is famous for producing green tea in great variety. There’s sencha, tencha, matcha, gyokuro, kukicha, bancha, genmaicha, and houjicha. These have been central to Japanese production for hundreds of years. However, if we look beyond green tea, there is even more delicious tea to discover! In that vein, let’s talk about Japanese black tea.
Black or Red?
Although in English we refer to this kind of tea as “black,” in Japanese, it’s actually called red (kou) tea. Japanese water is soft, low in lime. Water in Europe can be quite hard. The tea actually reacts the the pH of the water it’s brewed in, so back in the day, the same tea brewed in Japan would look reddish, and brewed in Europe, it would be much darker.
Tea transported by sea would also be affected by the salty sea air, and would brew darker after the journey.
Although in English we refer to this kind of tea as “black,” in Japanese, it’s actually called red (kou) tea. Japanese water is soft, low in lime. Water in Europe can be quite hard. The tea actually reacts the the pH of the water it’s brewed in, so back in the day, the same tea brewed in Japan would look reddish, and brewed in Europe, it would be much darker.
Tea transported by sea would also be affected by the salty sea air, and would brew darker after the journey.
https://obubutea.com/japanese-black-tea/
