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Shimauma (shimauma) Translations

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Japan
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shimauma Japanese → English
Original Text

【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。

Translation

【Characteristics of Kakegawa Matcha】
"Fukamushi-cha" (deep-steamed tea)

As the name stands, the tea leaves of Fukamushi-cha are steamed twice or three times longer than the standard steaming time at the beginning of the production. (Sencha 30 to 60sec. Fukamushi-cha 60 to 120sec.)
The longer steaming time destroys the cells of the tea leaves in a larger amount, which dissolves a special nutritious element into the tea. By drinking the tea, you can take this special nutritious element that is not contained in the other kinds of tea.

The longer steaming time also enables the tea to reduce its bitterness and taste milder.
Furthermore, Fukamushi-cha is not affected by water problems such as chlorine smell and thus, you can enjoy it regardless of the water quality.