Original Text / Japanese
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一般的には番茶を焙じて飲用することが多いので「番茶＝ほうじ茶」といわれることが多いのですが、「お～いお茶 ほうじ茶」は国産一番茶のみを使用しております。
一番茶は番茶に比べてアミノ酸（テアニンなどの緑茶の旨み成分）を豊富に含み、焙煎することで食欲をそそる甘く香ばしい香りを引き出します。また、茶葉を均一に、こがすことなく焙煎することで苦みを抑え、ほうじ茶ならではの香ばしさを際立たせ、さらに、おいしさに磨きをかけました。
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Translation / English
- Posted at 21 Oct 2011 at 12:34
As we often drink roasted Ban-cha, people often think "Ban-cha = Hoji-cha." However, only Ichiban-cha produced in Japan is used in "Oi ocha Hoji-cha."
Ichiban-cha contains more abundant amino acid (the flavor components in green tea such as theanine) than Ban-cha, and roasting gives it a sweet aroma that stimulates our appetite. We evenly spread the tea leaves to roast without burning, which suppressed its bitterness, added more aroma that Hoji-cha uniquely has, and improved its flavor.
Ichiban-cha contains more abundant amino acid (the flavor components in green tea such as theanine) than Ban-cha, and roasting gives it a sweet aroma that stimulates our appetite. We evenly spread the tea leaves to roast without burning, which suppressed its bitterness, added more aroma that Hoji-cha uniquely has, and improved its flavor.
Rating
52
Translation / English
- Posted at 21 Oct 2011 at 13:07
Roasted tea (Houji-cha) is often called as a coarse tea, since it is often made by roasting coarse tea leaves. But this “O~i, Ocha, Houji-cha” uses only first picking of tea leaves.
First picking of tea leaves are abundant in amino acids (green tea’s good flavor elements such as L-Theanine) compared with coarse tea. Sweet tempting aroma is extracted by roasting, stimulating your appetite. Plus, bitterness is reduced by roasting tea leaves evenly without burning them, enhancing the flavor of roasted rea to make the tea more delicious.
First picking of tea leaves are abundant in amino acids (green tea’s good flavor elements such as L-Theanine) compared with coarse tea. Sweet tempting aroma is extracted by roasting, stimulating your appetite. Plus, bitterness is reduced by roasting tea leaves evenly without burning them, enhancing the flavor of roasted rea to make the tea more delicious.
Rating
57
Translation / English
- Posted at 21 Oct 2011 at 14:53
Generally, because the Japanese ordinary tea which was roasted often be drunk, so it is often said "the Japanese ordinary tea = roasted tea", but, the real roasted tea is made from the best tea of Japan.
The best tea contains more amino acid (ingredient of the green tea such as theanine) compare to Japanese ordinary tea, the fragrance with appetizing sweet could come out by roasting. In addition, the tea leaves are roasted uniformly, without charring, and the bitterness is removed, so the fragrance of roasted tea will become more individualized, and then, grind the tea to make it more delicious.
The best tea contains more amino acid (ingredient of the green tea such as theanine) compare to Japanese ordinary tea, the fragrance with appetizing sweet could come out by roasting. In addition, the tea leaves are roasted uniformly, without charring, and the bitterness is removed, so the fragrance of roasted tea will become more individualized, and then, grind the tea to make it more delicious.
