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• ✅ 冠茶 は、日本茶の一種で、煎茶と玉露の中間に位置するお茶です。製造方法は煎茶や玉露と基本的には同じですが、栽培方法に違いがあります。かぶせ茶は、玉露や碾茶と同じく寒冷紗や藁などの遮光幕で茶の木を覆う覆下法によって栽培されますが、20日ほど遮光する玉露や30日ほどの碾茶と違い、かぶせ茶の遮光期間は摘む前の一週間前後、多くは3日から10日ほどです1。この遮光幕を直接木にかぶせる栽培方法が、「かぶせ茶」という名の由来です1。 直射日光をさえぎって栽培するため、渋みのもとであるカテキンは通常の煎茶より少なく、旨みの元であるテアニンは多くなります。また、茶葉の色も煎茶より鮮やかになり、また被覆することにより玉露のような覆い香も発生します1。 味は、煎茶のさわやかさと玉露の旨みを併せ持ちます。淹れ方によってやや味が異なり、熱めの湯で抽出時間が短いほど煎茶よりのさわやかな味に、ぬるめの湯で抽出時間が長いほど玉露よりの旨み中心の味になります
• ✅ Kabusecha is a type of Japanese tea that falls between Sencha and Gyokuro. The manufacturing method is basically the same as Sencha and Gyokuro, but the cultivation method is different.
• ✅ Kabusecha, like Gyokuro and Tencha, is cultivated using the Fukamushi method, where the tea trees are covered with shading cloths, but unlike Gyokuro or Tencha, which are shaded for about 20 or 30 days, Kabusecha is shaded for about a week before picking, usually from 3 to 10 days.
• ✅By blocking direct sunlight during cultivation, the amount of catechins, which cause bitterness, is reduced compared to regular Sencha, and the amount of theanine, which provides umami, increases.
• ✅In addition, the color of the tea leaves becomes more vivid than Sencha, and by covering them, a covering scent similar to Gyokuro is also produced.
• ✅The taste combines the refreshing taste of Sencha with the umami of Gyokuro. The taste varies slightly depending on how it is brewed; if it is brewed with hot water for a short extraction time, it will have a refreshing taste similar to Sencha, while if it is brewed with lukewarm water for a longer extraction time, it will have a more umami-centered taste similar to Gyokuro.
• ✅[八女茶（やめちゃ）]は、日本茶の総生産量の約3%しか生産量のない希少なお茶で、福岡県で生産されるお茶のブランドです。[Yamecha / Yame tea] Yame Tea is a brand of tea produced in Fukuoka Prefecture, Japan. It is a rare and highly esteemed brand, accounting for only about 3% of the total Japanese tea production.
• ✅ 八女茶は、甘みと旨みが特徴の高級茶です。お湯の温度は、60℃以下のお湯でゆっくりと待ちます。茶葉によっても異なりますが、1分半〜2分ほど待ちます。Yame-cha is a high-quality tea with characteristic sweetness and umami. The water temperature should be below 60°C and wait slowly. Depending on the tea leaves, wait for about 1.5 to 2 minutes.
• ✅ 高級・高品質な茶葉、であればあるほど、低温でじっくりと待ちます。玉露や伝統本玉露の場合は、たっっぷりと多めの茶葉に４０℃ほどのぬるま湯を注ぎ、とろっとした甘みと旨みが出るまで２分ほど待ちます。The higher the quality of the tea leaves, the more you wait at a low temperature. In the case of gyokuro or traditional hon-gyokuro, pour lukewarm water at about 40°C over plenty of tea leaves and wait for about 2 minutes until the sweetness and umami come out.
• ✅ お食事と一緒に緑茶を楽しまれたい時には、お食事が脂っこければ脂っこいほど、高い温度のお湯で淹れた渋みのある緑茶を好まれる方が多いです。お茶と一緒に食べるものによって、温度で味を調節して楽しめるのが、緑茶の醍醐味です。When you want to enjoy green tea with your meal, the more greasy the meal, the more people prefer green tea with astringency brewed at a high temperature. Depending on what you eat with your tea, you can adjust the taste with temperature and enjoy the real pleasure of green tea.