četrtek, 14. april 2016

Čaj - od rastline do želodčka

Dan je bil posvečen spoznavanju čaja: pridelave, predelave in uživanja. V bližini Ureshina se nahaja več sto let star čajevec, okolica pa ponuja nekaj res krasnih pogledov na nasade čaja. Gre za nizke grmičke, s katerih vedno pobirajo samo vršičke. Že dolgo to poteka strojno. Le še kak teden jih loči do prvega letošnjega pobiranja (shincha), zato povsod potekajo priprave, a hude mrzlice še ni, zato so gostitelji tudi imeli čas, da mi razkažejo okolico, lokalno ustanovo za analizo in predelavo čaja, kraj, kjer potekajo dražbe čaja (v času pobiranja morajo odkupiti celoletno zalogo), skladišče (čaj hranijo globoko zamrznjen) in svojo čajno hišo.

Ugotovitve:
  • med pakiranimi čaji "v vrečkah", čaji v naših čajnicah in čaji na Japonskem je velika razlika,
  • Japonci pripravljajo precej močnejši “zvarek”,
  • aromatiziranih čajev praktično ne poznajo,
  • list čajevca po lesku in otipu nekoliko spominja na lovor, 
  • čaj se lahko uporablja tudi kot barvilo za obleke, podobno kot barvamo pirhe za veliko noč.

Izredno sem hvaležen gostiteljem za prijaznost, čas in gostoljubje. Bilo je zelo zanimivo in prijetno. Vključno z okusnim kosilom.




>Tea - from tree to stomach


Today was all about tea: learning about growing, processing and enjoying it. There is a very old and famous tea tree near Ureshino and the surroundings offer some great views of the tea plantations. Tea grows as a low bushes. Solely the bursting fresh leaves are picked (mechanically). There is only a week or so left until the beginning of the first harvest (shincha). Everywhere preparations are in progress, but there is no hurry yet, enabling my hosts to show me surroundings, local research and progressing facility, tea auction market (at the time of harvest they have to purchase yearly supply), warehouse (tea is stored deeply frozen) and their tea house/shop.

Findings:

  • there are big differences among tea packed in bags, tea you can buy in European teahouses and tea you get in Japan,
  • Japanese prepare it very strong (intensive flavour),
  • they practicality do not produce nor drink aromatized tea,
  • tea leaf looks and feels a bit like laurel,
  • tea can be used for coloring clothes.

I'm sincerely grateful to my hosts for their kindness, time and hospitality. It was very interesting and pleasant, including tasteful lunch.

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