中世以前の抹茶の粒度と味  [in Japanese] Particle Size and Taste of Matcha Produced before the Middle Ages  [in Japanese]

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Author(s)

Abstract

現代の抹茶は,微細に粉砕され,滑らかな食感である。このように微細になったのは,茶の栽培技術や粉砕道具の発達を考慮すると近世になってからと考えられる。粉砕の面から抹茶を4期に分けて再現し,その粒度を測定し味の評価を行った。薬研で粉砕した2種類の抹茶は,粒度が粗く,ざらつきを感じた。味は,強い苦味を感じた。2種類の茶臼で粉砕した抹茶は,微細に粉砕され,滑らかな食感であった。味は,まろやかでうま味を感じた。

Contemporary matcha is ground to produce a fine and a smooth taste in a sensory evaluation. Fine matcha was not produced until after the early modern period, because the tea cultivation technique and device to grind the tea had not progressed before the middle ages. We divided Chanoyu into four periods based on the method used to grind matcha. We then reproduced all matcha that would have been produced before the middle ages, measured their particle sizes and evaluated the taste. The two matcha ground in a druggist's mortar were coarse and rough, resulting in a bitter and astringent taste. Other matcha ground in two types of a tea-grinding mortar were fine in texture and gave a smooth and rich taste.

Journal

  • Journal of cookery science of Japan

    Journal of cookery science of Japan 44(3), 231-237, 2011-06-05

    日本調理科学会

References:  18

Codes

  • NII Article ID (NAID)
    110008662313
  • NII NACSIS-CAT ID (NCID)
    AN10471022
  • Text Lang
    JPN
  • Article Type
    NOT
  • ISSN
    13411535
  • NDL Article ID
    11141074
  • NDL Source Classification
    ZE16(社会・労働--家事・家政--学術誌)
  • NDL Call No.
    Z6-1906
  • Data Source
    CJP  NDL  NII-ELS  NDL-Digital 
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