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Oi Ocha – a popular tea drink from Ito En; Qoo – fruity soft drink in a variety of flavours from Coca-Cola; Salt & Fruit – a fruity soft drink with lychee and ...
Tea with its utensils for daily consumption Tea plantation in Shizuoka Prefecture. Tea (茶, cha) is an important part of Japanese culture.It first appeared in the Nara period (710–794), introduced to the archipelago by ambassadors returning from China, but its real development came later, from the end of the 12th century, when its consumption spread to Zen temples, also following China's ...
As the terms imply, koicha is a thick blend of matcha and hot water that requires about three times as much tea to the equivalent amount of water than usucha. To prepare usucha, matcha and hot water are whipped using the tea whisk (茶筅, chasen), while koicha is kneaded with the whisk to smoothly blend the large amount of powdered tea with ...
The ceramic caddies usually used to hold the powdered green tea for the procedure to make koicha (thick tea) are basically referred to as chaire (茶入, lit. ' tea container '). [8] They may also be referred to as koicha-ki. Chaire are classified according to country of origin: import (karamono), Japan (wamono), or "island-make" (shimamono).
Matcha is consumed by mixing with hot water. There are two kinds of matcha tea – koicha (濃茶) and usucha (薄茶). [22] Koicha is made by higher-grade matcha [23] [24] and less hot water with a lower temperature than for usucha. [25] [26] Usucha is foamed to reduce shibumi while koicha is not foamed.
Ito En (USA) Inc. established local roots when Ito En, Ltd. purchased Shimoko and Sons, Inc. (S&S) in 1987. As Hawaii’s most popular maker of Saimin noodles and Aloha Maid Tropical Fruit Drinks, the fit was a natural one.
Chaki can be divided into two broad categories: those made of ceramic, and those made of wood or bamboo. Normally, ceramic chaki are for use in the procedures to make thick tea (koicha), and are called chaire (茶入, "tea container")() or koicha-ki (濃茶器; "implement for thick tea").
Though the term ochaya literally means "tea house", the term follows the naming conventions of buildings or rooms used for Japanese tea ceremony, known as chashitsu (茶室, lit. "tea room"); as such, though tea is served at ochaya as an ordinary beverage, it is not, unlike teahouses and tearooms found throughout the world, its sole purpose.
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