LIST
FEGURÐ OG VELLÍÐAN
HANDVERK
MENNING OG SAGA
SKEMMTUN
UMHVERFI
MATUR OG DRYKKUR
ÖFUGVERKFRÆÐI
VÍSINDI
ÍÞRÓTTIR
TÆKNI
KLÆÐANLEG TÆKNI
Tencha: Shade-Grown Tea Leaves Steamed and Dried Flat for Matcha
Tencha is green tea grown under cover for the last two to three weeks before picking, then steamed and dried flat, without the rolling that gives sencha its needles; stems and veins come out and the leaf is cut small. Ground in a stone mill, tencha becomes matcha. Shading makes the leaves thinner, greener and sweeter.
The picture: tencha on a stone mill in Uji (photo by Derjochenmeyer, Wikimedia Commons, CC BY-SA 4.0).
Miðlungs
Three weeks of shading, then a day
Leiðbeiningar
1
1
Shade the bushes
Shade the bushes
Two to three weeks before picking, cover the tea bushes on a frame with reed screens and straw, or with cheesecloth, so little sun reaches the new shoots.
Nauðsynleg verkfæri:
Sefmotta
Ostaklútur2
2
Pick and steam
Pick and steam
Pick the young shoots and steam them at about 100–105 °C for 10–15 seconds to stop them darkening.
Efni fyrir þetta skref:
Fersk telauf1 kgNauðsynleg verkfæri:
Gufukarfa
Hitamælir
Stafræn eldhúsvog3
3
Cool and spread
Cool and spread
Toss the leaves in moving air to cool them and dry their surface, separating any that stick together. Spread them open on wire mesh.
Nauðsynleg verkfæri:
Vírnet
Þurrkgrind4
4
Dry without rolling
Dry without rolling
Dry them flat: strong heat first, then lower heat for longer. Do not roll them. Pull out stems and larger veins and dry again.
Nauðsynleg verkfæri:
MatþurrkariÞurrkgrind5
5
Finish
Finish
Pick out any foreign matter and hard veins, cut the leaf into pieces about 5 mm square, and give a last short drying. Store dry; grind only to make matcha.
Nauðsynleg verkfæri:
EldhússkæriMatþurrkariEfni
1- 1 kgStaðgengill
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