Something like dust floats on delicious green tea!?
In Japan it is the season of new tea from March to May.
“New tea” is the tea made by picking up the sprout growing at the beginning of the year, sometimes called Ichibancha 一番茶 (Ichiban:first,Cha:tea). New tea features catechin (astringent) and caffeine (bitter) less, and on the contrary, because it has a lot of theanine (Umami), it has a refreshing scent like young leaves.
Especially tasty is “Ichibancha” which is picked up at the end of April to the end of May.
If you have drunk this new tea, you may have experienced like this.
“When I brewed tea,something like dust floated in tea.Even though I renewed it a new brew, it came up again. ” Actually, it is not dust but “毛茸 (Mouji)”. It is “pappus” which is growing on the back side of tea sprouts. It only grows on the back of a soft sprout that becomes a raw material for high-quality tea.
毛茸 (Mouji) are easy to find in new tea, so you can find it if you are careful when you make new tea. Of course it is harmless. Yes, the tea that 毛茸 (Mouji) floats is a proof of taste. Many people don’t know it in the young generation, but if this 毛茸 (Mouji) floated in tea it means that is a very good tea!
Mouji appears only in high-quality tea. Much in young leaves, Mouji will go down so much as it grows. The Umami component decreases as the sprout grows. So in order to make high quality tea you need to pick out the young new sprouts containing plenty of umami ingredients. However, because Mouji did not come up, it is not “not a new tea, it is not good quality”.
When Mouji is floating in tea, let us be thankful!
Excellenct for special occassions!
Containing the highest amount of L-theanine in our Gyokuro AAA,
(Quoted from https://matome.naver.jp/odai/2148492819520774201)