Translator Reviews ( Japanese → English )

Japanese

【掛川抹茶の特徴】
"深蒸し茶”
深蒸し茶（ふかむしちゃ）とはその名の通り、
製造工程の最初で茶葉の蒸す時間を通常の2～3倍かけたものです。
（普通煎茶は30～60秒。深蒸し煎茶は60～120秒）
蒸し時間が長いことで、茶葉の細胞が通常のお茶より破壊されているため、
本来溶け出さない茶葉の栄養成分まで、お茶に含まれるようになり、飲むことができるの。

お茶の葉をじっくり蒸すことで、渋みをやわらげマイルドな味になります。
深蒸し茶はカルキ臭などにも強く、水の良し悪しにこだわる必要がありません。

English

【Feature of Kakegawa Green Tea】
"Deep steamed green tea"
It takes twice or three times longer than normal green tea to steam its leaves at the first process.
(It takes 30 to 60 seconds to steam leaves for normal green tea. For deep steamed tea, 60 to 120 seconds.)
The more cells of tea leaves are destroyed than normal tea because the duration of steaming is longer.
That's why, the more nutrient components are included in deep steamed tea and you can take it.

The taste will become milder and less bitter because of long steaming.
Deep steamed green tea is not easy to be affected by smelling of chlorine, so you don't have to care the quality of water too much.