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A beginner's guide to Japanese tea : selecting and brewing the perfect cup of sencha, matcha and other Japanese teas / Per Oscar Brekell.
- Format:
- Book
- Author/Creator:
- Brekell, Per Oscar, 1985- author.
- Language:
- English
- Japanese
- Subjects (All):
- Tea--Japan.
- Tea.
- Beverages--Japan.
- Beverages.
- Tea--Health aspects--Japan.
- Japan.
- Genre:
- illustrated books.
- Instructional and educational works.
- Illustrated works.
- Physical Description:
- 128 pages : color illustrations, color maps ; 23 cm
- Place of Publication:
- Rutland, VT : Tuttle, 2021.
- Language Note:
- Text in English, translated from the Japanese.
- Summary:
- "Do you know the difference between a bancha and a hojicha? How to brew the perfect matcha? With this book you will! Japanese tea expert Per Oscar Brekell is one of the few foreigners to complete the difficult training in Japan as a tea instructor. Now, with this book, he shares the secrets and insights he's gleaned from a career dedicated to promoting and preparing this ancient beverage. Combining a practical approach with in-depth knowledge and a keen eye for the healthful benefits of tea, this visual guide will help you understand everything from how tea is picked and processed to the physical and mental health benefits that come from drinking it."--Amazon.com.
- Contents:
- Machine generated contents note: ch. One What is Japanese Tea?
- The Essential Elements of Japanese Teas
- The Aromas and Active Ingredients of Japanese Teas
- The Various Types of Teas
- Sencha
- Fukamushi Sencha "Deep-steamed Sencha"
- Gyokuro "Jewel Dewdrop Tea"
- Kabusecha "Shaded Tea"
- First, Second, Third and Fourth Harvest Teas
- Bancha
- Kyobancha
- Hojicha
- Kukicha "Stem Tea"
- Konacha
- Kamairicha "Pan-fired Tea"
- Tencha
- Matcha
- Japanese Black Tea
- Goishicha
- ch. Two What Gives Japanese Teas Their Distinctive Flavors?
- The Various Stages of Processing Japanese Sencha (Aracha)
- The Importance of Tea Refining in Japan
- Handrolled Teas
- Blending
- Evaluating the Quality of Japanese Teas
- ch. Three Single Estate Japanese Teas
- What are Single Estate Japanese Teas?
- Zairai Seed-Propagated Tea Gardens
- The Yabukita Cultivar
- The Tsukijitobetto Tea Garden
- Koshun / Yutakamidori
- Tsuyuhikari / Shizu-7132
- Yamakai / Sayamakaori
- Kanayamidori / Sofu
- Okuhikari / Saemidori
- Asatsuyu / Benifuki
- ch. Four Japan's Main Tea Growing Regions
- A Brief Timeline for Japanese Tea
- Japans Main Tea Growing Areas
- Shizuoka Prefecture
- The Kansai Region
- Tea Regions in Central and Eastern Japan
- Kyushu and Shikoku in Southern Japan
- ch. Five How to Brew Japanese Tea
- Basic Teaware
- How to Scoop Tea
- Teapot Maintenance
- How to Store Tea
- The Importance of Water Quality
- The Standard Method for Steeping Sencha
- Steeping Sencha in Iced Water
- How to Make Cold Brewed Sencha
- How to Enjoy Cold Brewed Sencha
- How to Steep Gyokuro
- Eating Tea Leaves
- How to Whisk Matcha
- How to Steep Hojicha
- Bottled Japanese Teas
- ch. Six Japanese Teapots
- How to Choose a Teapot
- The Beauty of Japanese Teapots
- The Tokoname Black Tea Set.
- Notes:
- Includes index.
- Local Notes:
- Acquired for the Penn Libraries with assistance from the James Samuel Blank Fund.
- ISBN:
- 9784805316382
- 4805316381
- OCLC:
- 1281904520
- Publisher Number:
- 99991193673
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