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[Translation from Japanese to English ] 【The reason why "deep steamed green tea" was born in Kakegawa】 The reason wh...

Original Texts
【掛川で「深蒸し茶」が生まれた理由】
掛川で「深蒸し茶」が生まれた理由は地形にあります。

掛川の茶畑の多くはなだらかな平地にあるため、日差しをたっぷりと浴び、
茶葉はその日差しを浴びることでカテキンを生み出します。

しかし、このカテキンは有効成分である一方、渋み成分でもあり、結果的に渋い味になってしまいます。このお茶をなんとか美味しくできないかと考えた末に編み出されたのが「深蒸し製法」です。

蒸し時間を長くすることで、お茶の組織を壊し、中の甘み成分を出やすくしたのです。
Translated by ishiotoko
【The reason why "deep steamed green tea" was born in Kakegawa】
The reason why "deep steamed green tea" was born in Kakegawa is its geographical feature.

The most of tea fields in Kakegawa are situated at flatland, so the leaves are easy to catch much sunshine.
Then the leaves which got much sunshine create catechin.

Though this catechin is an active component, it is also the cause of bitter taste at the same time. After they try to make this green tea better taste somehow, they finally create the "deep steaming method".

With long duration of steaming, tissues of leaves will be destroyed and mild and sweet ingredients will be easily extracted.





Result of Translation in Conyac

Number of Characters of Requests:
233letters
Translation Language
Japanese → English
Translation Fee
$20.97
Translation Time
about 2 hours
Freelancer
ishiotoko ishiotoko
Starter (High)
Hi, I can handle Japanese, English, and Bahasa Malaysia (language of Malaysia).