【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。
評価
52
翻訳 / 英語
- 2015/11/05 21:23:12に投稿されました
【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.
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.
評価
52
翻訳 / 英語
- 2015/11/05 22:27:27に投稿されました
Why "fukamushi-cha (deep-steam green tea)" was born in Kakegawa.
The reason why " fukamushi-cha " was born lies in its land shape.
Since most of the tea field in Kakegawa are situated on a flatland, it basks a lot of sunshine. The sun-bathed tea leaves produce catechin.
However, while this catechin is an active component, it is also a bitter component and makes it taste bitter. After striving to make this tea somehow delicious, "the process of fukamushi (deep-steam) was invented.
By prolonging the time for steam, it destroys the tea structure and makes it easy for the inner sweat component to oozes out.
The reason why " fukamushi-cha " was born lies in its land shape.
Since most of the tea field in Kakegawa are situated on a flatland, it basks a lot of sunshine. The sun-bathed tea leaves produce catechin.
However, while this catechin is an active component, it is also a bitter component and makes it taste bitter. After striving to make this tea somehow delicious, "the process of fukamushi (deep-steam) was invented.
By prolonging the time for steam, it destroys the tea structure and makes it easy for the inner sweat component to oozes out.
申し訳ありません。最後の文の"sweat"を"sweet"に、"oozes"を"ooze"に変更願います。
また、下から5行目最後の方の、"~~~makes it taste bitter."を"makes the taste bitter."に変更願います。