① 板ゼラチンは氷水につけてふやかします。Ａを煮立ててグラニュー糖を溶かし、シロップを作ります。 ② 水400mlを沸騰させて火を止めます。水50mlを加えて温度を下げ、釜炒り茶葉を振り入れて3分置きます。 ③ ②をこし、①のゼラチンを加えます。溶けたらシロップを加え、氷水にあてます。とろみがついたら器に入れ、氷水にあてるか冷蔵庫で冷やし固めます。 ④ Ｂを煮立て、和三盆が溶けたら冷まして③に分け入れ、お茶漬けあられを散らします。
Jar the fragrant kettle roasted tea and cool it cold. Jelly with a refreshing tea aroma is perfect for the early summer season. Tea is a material that can be used not only for drinking, but also for various purposes depending on the arrangement.
① Plate gelatin is soaked in iced water. Boil A and dissolve granulated sugar to make syrup. ② Stop the fire by boiling 400 ml of water. Add 50 ml of water to lower the temperature, sprinkle the pot with tea leaves and leave for 3 minutes. ③ Strain ② and add gelatin ①. When it melts, add the syrup and pour it on ice water. When thickened, put it in a container and chill it in ice water or in a refrigerator. ④ Boil B, let it cool down, and divide into ③ and sprinkle with Ochazuke.
Kamairi tea basics: boil the water, let it cool down a little, then pour hot water on the tea leaves. Pour dabadaba and hot water into a large kettle and enjoy it as a casual and delicious tea that everyone can drink. In the summer months, you can make delicious cold tea easily by soaking it in a cold water pot for about 30 minutes.
Interview with Takashi Miyazaki
Gokase Town is located in the center of Kyushu, northwest of Miyazaki Prefecture. In general, the terrain is steep, with about 88% of the town's total area being forested. The average altitude is 620 meters, and the average annual temperature is 13 ° C. Miyazaki Prefecture is in a mild climate with unique weather conditions. In this area, tea trees, called Yabucha and Sancha, grow natively in Yamano and have been processed into traditional pot roasted tea using an iron pot. There are green tea, oolong tea and black tea, but they are made from the same tea leaves due to the fermentation of the tea leaves. There are two methods for producing green tea: steaming and roasting in a kettle. Currently, most of them are steamed sencha and kettle roasted tea is rare. The characteristic of kettle roasted tea is that it is clear golden color, hard to produce astringency and bitterness, and high in fragrance. Miyazaki Sabo, which has been making organic Kamairi tea using only organic fertilizers without using any pesticides since 1983, and obtained Organic JAS certification in 2001. He was awarded the Emperor's Cup at the Agriculture, Forestry and Fisheries Festival in 2002, for his reputation for safe tea making with the goal of "making tea that would be good when he drinks."
Daily tea with rich aroma
Sencha is steamed, but Kamairi tea is roasted in a kettle. It's the difference between a baked potato and a fluffy potato. Gokase has a large temperature difference between day and night and is cold, so the leaves are thinner and the umami component is less than in the plain. The feature is that it is clean and has a good scent. Put tea leaves in a large kettle, add hot water in a pot, and the fragrance will stand out. The water drains quickly, from 30 minutes to 1 hour at room temperature, and the taste comes out even if the color is light. Kamairi tea is golden in contrast to deep green sencha. We do not cover tea trees like sencha, but expose them to the sun. It does not become a deep green leaf, but it has astringency and aroma and is easy to drink. It is best to use organic pesticides that are safe and safe. According to nutritional analysis, native and old varieties are rich in healthy ingredients, such as catechin and vitamin C. The concept is to make tea with various varieties and manufacturing methods, such as tea and oolong tea, without being bound by stereotypes. According to the prefecture's guidance, "Replant native or old varieties because they are not suitable for green tea." It is important to increase the individuality of the variety while doing research. There are hints of success in failure, so while you are having fun while trying, interesting people and information are gathered and mixed, leading to a variety of teas.