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參觀茶園之後,我們就去了「堀田園」,也就是生產YAMASAN綠茶的地方。
在堀田園那裡,除了參觀工場外,更知道了生產綠茶的方法,也試飲了不同的茶和嘗試泡抹茶!
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在YAMASAN實習了大約四個月,這是我第一次接觸負責生產YAMASAN綠茶的地方。
在YAMASAN工作,正因為知道YAMASAN對商品有著什麼的堅持和講究,所以令我更想知道YAMASAN的商品是由什麼的人負責生產或製作。

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令我留下深刻的印象是在堀田園所喝的「冷泡玉露茶」和「玉露抹茶」。(圖中是玉露抹茶)
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平常我都是喝瓶裝綠茶,所以分不清什麼是綠茶的鮮味。直到我喝了玉露茶之後…
這是我品嚐了玉露茶之後立刻寫下來的感想…。
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「茶味濃郁且有鮮味」、「令我想用來做茶漬泡飯」、「有點像高湯的綠茶」、「跟以往一直在喝的瓶裝綠茶完全不一樣!」、「綠茶的味道一直留在口中」,這就是我寫的感想。
所謂的鮮味,原來就是這樣。很棒!
玉露、冠茶等等都是屬於「兒茶素較少所以綠茶的鮮味突出」的茶,最適合常溫或是用冷水泡來喝。
如果用熱水的話,因為會產生兒茶素,綠茶的苦味也會出來。不同種類的綠茶也有其泡茶的方法。
我們親自嘗試泡了玉露抹茶。
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跟冷泡綠茶比較,抹茶的鮮味更濃郁,令我會有「從來未喝過這種味道,以前喝的到底是什麼呢」這種感覺。
在堀田園裡品嚐的茶都很好喝,而且還是價錢較高級的那些。
當我喝過堀田園的抹茶後,會變得想要花在價錢可能比一般的較高但味道卻很好的商品上。
很多人都會覺得「既便宜又好吃的是最好」、「方便是最好」。而所謂「有意義的東西」,也許就是遇到非常好吃、吃了之後會很感動的食物。
YAMASAN對每位客人的意見都十分重視,所以會更想向你們提供「有意義的產品」。
能夠親身去參觀茶園和堀田園真的太好了!感謝!
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原文:MARIMO
翻譯:SHIORI

カテゴリー | YAMASAN Blog

After we visited to the tea farms, we move to the next place “Hotten” where the place produce the tea of YAMASAN.
In Hottaen, we have learned the method of making tea, visited to the factory and also had an experience of making matcha greentea.

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It comes to the 4th month of being an internship in YAMASAN, however this was my first time to meet with the staffs who make the tea for YAMASAN.

 

Knowing the concepts and tinny belief of YAMASAN and this make me want to know more about who make the products.

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The most impressive are the tea we tried in Hottaen including the “Cold-brewed Greentea” and “Gyokuro Matcha Greentea”. (Picture below is Gyokuro Matcha Greentea)

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I always drink bottle of greentea in daily time and think of what the good taste of greentea. After I tried cold-brewed Gkyokuro greentea, I know the answer… (Picture below is the comment written by me after drinking the tea)

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“Rich flavor and taste fresh”, “Wanna make Ochatsuke Rice Bowl”, “Totally different with those bottle of tea”, these are my comments after drinking the tea.
Gyokuro Greentea and Kabusecha tea are the tea with fresh taste as the catechin has been moderated. So it is suitable to use water with normal temperature to make the tea.
If we use hot water to make the tea, more catechins will come out and make the tea become bitterness. That’s the reason for having serveral method to make different teas.
After that, we also tried to make Gyokuro Matcha Greentea

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Compare with cold-brewed greentea, the flavor of Matcha is richer and taste more fresh. It was totally different with those matcha I have in the past.
The tea we have tried in Hottaen were so delicious, all are high quality green tea.
After I had the tea in Hottaen, I start want to buy the foods/drinks that I really think delicious by using a bit higher price.

Most of the people like the things which is cheap, delicious and also convenient and sure this is very important. However, providing a chance for people to have impression on delicious foods or know the importance of food are also very important. And I believe this is the “meaningful things”.

 

YAMASAN always listen to different comment from customers and we would like to provide “meaningful things” to all of you.
I have spent a great time visiting to tea farms and the factory. Thank you so much!

 

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Written by MARIMO
Translated by SHIORI

 

 

 

カテゴリー | YAMASAN Blog
National Institute of Informatics and National Institute of Japanese Literature convert the old books from Edo Period to digital data and the original data is also open to the public.
This time, the data of recipe book from Edo period is released!
The data is from a cooking book of Late Edo Period called Cooking Secret Box, and now we can read it as NII and NIJL have converted the traditional words into the words we can simply understand.
We can now use the ingredients from now and try to make the recipe of Edo Period.
This recipe is released on Cookpad website, so we will use Gyokuro Dashi Soup Stock and try to make a “Edo Period Cuisine” this time.
2016-09-07_17.24.46 玉露旨味だし
The name is Daikon Yukijiru (JapaneseRadish Miso Soup)
Recipe below is same with Cookpadhttp://cookpad.com/recipe/3892662
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Ingredients
100g Japanese Radish
600ml Gyokuro Dashi Soup Stock
Potato Starch Slurry〔Water:Potato Starch=1:1〕
20g White Miso
Salt       
Seaweed   
Green Onion      
Recipe
①First, grate Daikon Radish
②Then,, put Gyokuro Dashi Soup Stock into the grated Daikon Radish
③Put White Miso and Salt for seasoning
④Last, put the potato starch slurry to thicken the soup, DONE
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As we use Gyokuro Dashi Soup Stock to make this soup and the taste become more richer than original recipe.
We especially recommend to have this soup when you get cold, it will help keeping your body warm!
Written by MARIMO
Translated by SHIORI
Reference:
カテゴリー | YAMASAN Blog , YAMASAN Cooking

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