JP5544463B2 - Point tea method - Google Patents
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- JP5544463B2 JP5544463B2 JP2010005195A JP2010005195A JP5544463B2 JP 5544463 B2 JP5544463 B2 JP 5544463B2 JP 2010005195 A JP2010005195 A JP 2010005195A JP 2010005195 A JP2010005195 A JP 2010005195A JP 5544463 B2 JP5544463 B2 JP 5544463B2
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- 238000000034 method Methods 0.000 title claims description 8
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims description 63
- 235000013616 tea Nutrition 0.000 claims description 59
- 238000003756 stirring Methods 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 239000002344 surface layer Substances 0.000 claims description 12
- 230000035622 drinking Effects 0.000 claims description 8
- 235000009569 green tea Nutrition 0.000 claims description 5
- 238000013019 agitation Methods 0.000 description 9
- 235000020332 matcha tea Nutrition 0.000 description 9
- 235000019225 fermented tea Nutrition 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 238000005187 foaming Methods 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- FBOUIAKEJMZPQG-AWNIVKPZSA-N (1E)-1-(2,4-dichlorophenyl)-4,4-dimethyl-2-(1,2,4-triazol-1-yl)pent-1-en-3-ol Chemical compound C1=NC=NN1/C(C(O)C(C)(C)C)=C/C1=CC=C(Cl)C=C1Cl FBOUIAKEJMZPQG-AWNIVKPZSA-N 0.000 description 1
- 235000008744 Brassica perviridis Nutrition 0.000 description 1
- 241000712024 Brassica rapa var. perviridis Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
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Description
本発明は、独自の点茶で中庸濃度のクリーミーな微泡抹茶を点前する終始と喫茶後の爾後の茶碗の内壁面にひび割れと収容の多角形の文様が現れる方法に関する。 The present invention relates to a method in which cracks and accommodation polygonal patterns appear on the inner wall surface of a teacup from the beginning to the end of the original tea and a creamy fine bubble matcha tea with a medium concentration and after the coffee.
茶文化は、平安時代に最澄や空海などの唐への留学僧からもたらされたものであり、当初はただ飲むことからはじまり、次第に礼法・作法を伴った茶の湯へ進み、そして茶道への独自の発展を遂げたものである。 Tea culture was brought from the study monks to Tang Dynasty, such as Sumi and Kukai, during the Heian period, starting with just drinking, gradually proceeding to tea ceremony with rituals and manners, and unique to the tea ceremony It has been developed.
お茶の点て方は、流派によって異なり、裏千家では大小の泡を立て、表千家ではうっすらと泡立て、武者小路千家では泡が少ない立て方をする方法が行われている。
茶道では、濃茶と薄茶があり、濃茶はたっぷりの抹茶に少量の湯を注ぎ、茶筅で練ったものであり、一方薄茶は、少量の抹茶に湯をたっぷり入れて茶筅で撹拌したものである。一般的には泡を多く立てない点前の流儀が多い。
さらに薄茶の場合の抹茶の量は湯量に対して少なく、読んで字の如く希薄であり、碗一面を覆うような微細でクリーミーな泡をたくさん点てる事は、物理的に出来ないのである。即ち、濃密な泡立ちの要素が満たされていないのである。
The way of making tea differs depending on the school, with the Urasenke creating large and small bubbles, the Omotesen family whipping lightly, and the Samurai Senjisen family using a method with less bubbles.
There are two types of tea ceremony: dark tea and light tea. is there. In general, there are many styles that do not make many bubbles.
Furthermore, the amount of matcha in the case of thin tea is small compared to the amount of hot water, and it is thin as you read, and it is physically impossible to put a lot of fine and creamy bubbles that cover the whole surface of the bowl. That is, the dense foaming element is not satisfied.
従来の茶道で御薄の場合は、亭主側の茶の点前を拝見しながら、お席主と客がお茶の道具や掛け軸、茶花などを話題にして、会話を楽しみながら時間を過ごし、限られた正客の一人か二人にのみ点前したお茶を出すが、後に居並ぶ客には、その座敷で点てたものではなく、裏で茶を点て次々とお運びさんという人たちが運んで客人の前に置く、しきたりが一般的である。
お薄と謂われるお茶は、泡を多く点てない事が良いとされている。
故に、泡が細かいほど新緑色になるが、泡がたっていない場合は、お茶の色は、濃緑色を呈している。
客人は点前されたお茶を何口かに分けて最後まで飲み干し、飲み終わったら、お茶碗をなるべくきれいな状態で返すために、お茶碗の飲み口を指でぬぐって返していた。亭主と客の立場が明確となっているのが、従来の茶席である。
In the case of a traditional tea ceremony, the owner and customer spend time while enjoying conversation while looking at the tea ceremony on the side of the hoster, talking about tea utensils, hanging scrolls, tea flowers, etc. Only one or two of the guests were served tea, but the customers who lined up later were not the ones that were lit in the tatami room, but the people who carried the tea one after another with the tea on the back It is common practice to place them in front of customers.
It is said that the so-called thin tea should not have many bubbles.
Therefore, the finer the bubbles, the more fresh green, but when there are no bubbles, the color of the tea is dark green.
The customers divided the tea that had been prepared into several sips, drank them to the end, and when they had finished drinking, wiped back the teacups with their fingers to return the teacups as cleanly as possible. The traditional tea ceremony is a place where the owners and the guests have a clear position.
最上の良いものの表現として淡いーふっくら・やわらか・清潔という優しく新鮮さを連想させる言葉が茶の湯でも使われている。
種々研究を重ねて、この言葉の態を抹茶の点前で表す事に成功した。
この状態をお茶で表するには、微細な泡を茶碗一面に点てることによってのみ、「ふっくらとした柔らかい新緑の色の苦さを抑えた」お茶を点てることができる。
泡が少ない場合と、泡が細かく立っている場合と比べると前者のほうが苦い場合が多く、微泡がきめ細かく茶碗一面に覆う茶の点前が、苦くないお茶である。
泡の表面積は表面張力で最小面積を自然的に得ようとする。なお泡の連なりは共有する壁面角度を１２０度として六角形状となる。即ち、六角形の共有壁面は最短の軌道を通る琴が知られている。茶碗の中は、超高密度の泡で満たされた高次である。
本発明は、微泡を点前することで「柔らかく・ふっくらとした新緑の茶」とする茶道の手段である。
おいしいお茶の条件は、前述した柔らかく・ふっくらとした微泡が苦くないお茶となる。
さらに、この濃度で抹茶を点て飲み干した後に、微泡が自然に流れて茶碗の内壁面に残り、しばし後にひび割れの網目文様が茶椀の見込み周辺に現れる。
自然界の砂漠に出来る風紋や、樹皮のひび割れなど多角形の網目模様と相似する。従来の茶の手前では、このような喫茶後（爾後）の形は現れない。
お茶の立て方について種々研究を重ね、めいめいで自服する方法は場所や人数の多少は関係しない。客と主人の関係ではなく。自己に向かう茶道となる。
時間や場所、諸道具などの制約を受けないので、日常的に茶道の本来を行うことができる。
さらに、人間の知恵の探究は自然のパターン・真理に出会うことが幸運であると言われており、自然のパターンを茶道で表すことができる。
自然が形成するひび割れのパターンは、場所や条件が変わっても、同じ様な形を顕すのは真理の形であり、其の手段は「最小エネルギー消費で最短の軌道を通り、最大の効果を得る」の自然法則によるものである。
この真理の形を爾後の茶道で創出することができる。
従来の濃い茶・薄茶で表現されなかった、中庸の濃度のお茶は「ふっくら・柔らか・新緑色」に点てることが出来る。この濃度と攪拌の時間で温度も加減でき、泡が濃密に立つ温度が熱くない温度６５度前後となる。お湯加減と微泡の出来具合は相関しており、熱すぎてもふっくらとした微泡は立たず、丁度両方が合い和すところにクリーミーな微泡が出来ることを発見した。
超密の泡が出来ると「熱すぎず・薄すぎず・苦すぎない」結果的に、お茶がおいしく点てられている。
The word “soft” is used in tea ceremony as a reminder of the freshness of fluffy, soft and clean.
After many studies, I succeeded in expressing the state of this word in front of Matcha.
In order to express this state with tea, it is possible to make a tea "suppressing the bitterness of the plump soft tender green color" only by placing fine bubbles on the teacup.
The former is often more bitter than the case where there are few bubbles and when the bubbles are standing finely, and the tea that covers the entire surface of the teacup is fine, and the tea is not bitter.
The surface area of the foam naturally tries to obtain the minimum area by surface tension. The series of bubbles has a hexagonal shape with a shared wall angle of 120 degrees. That is, a koto passing through the shortest path is known for the hexagonal shared wall surface. Inside the teacup is a higher order filled with ultra-dense foam.
The present invention is a means of tea ceremony that makes “soft and plump fresh green tea” by applying fine bubbles.
The condition of delicious tea is that the soft and plump fine bubbles mentioned above are not bitter.
In addition, after the matcha tea is spotted at this concentration and drunk, fine bubbles naturally flow and remain on the inner wall surface of the teacup, and after a while, cracked mesh patterns appear around the potential of the teacup.
It resembles a polygonal mesh pattern, such as wind ripples in the natural desert and cracks in the bark. Such a shape after coffee (after coffee) does not appear before conventional tea.
There are many studies on how to make tea, and the method of self-sufficiency depends on the number of places and the number of people. Not the relationship between the customer and the husband. It becomes a tea ceremony towards the self.
Since there are no restrictions on time, place, tools, etc., the tea ceremony can be done on a daily basis.
Furthermore, the search for human wisdom is said to be fortunate to encounter natural patterns and truths, and natural patterns can be expressed in tea ceremony.
The pattern of cracks formed by nature is the true form of manifesting the same shape even when the location and conditions change. This is due to the natural law of “get”.
This form of truth can be created in the tea ceremony after the day.
The tea with a medium density, which was not expressed in the traditional dark tea or light tea, can be rated as “fluffy, soft, fresh green”. The temperature can also be adjusted depending on the concentration and the stirring time, and the temperature at which the bubbles are dense is about 65 ° C., which is not hot. It was discovered that the amount of hot water and the degree of fine bubbles were correlated, and even if it was too hot, plump fine bubbles were not formed, and a creamy fine bubble was created just where both were combined.
If you can make a super dense bubble, it is "not too hot, not too thin, not too bitter". As a result, the tea is deliciously lit.
すなわち、本発明は、まず１５〜２５％の抹茶を含有する湯を、ホイッパーで約３５〜１００ｃｍ／秒の速度で深迅撹拌する。この撹拌によって目の荒い気泡が生起する。次いで約１０〜３５ｃｍ／秒の速度で緩速撹拌すると、荒目の気泡が微泡になると共に、たくさん生起してくるようになる。さらにこれを約５〜１０ｃｍ／秒の速度で表層撹拌することによって、たくさんの微泡に整える点茶方法である。 That is, in the present invention, hot water containing 15 to 25% of green tea is first agitated with a whipper at a speed of about 35 to 100 cm / sec. This agitation produces rough air bubbles. Next, when the mixture is gently stirred at a speed of about 10 to 35 cm / sec, coarse bubbles become fine bubbles and a lot of them are generated. Furthermore, this is a spot tea method in which a large number of fine bubbles are prepared by stirring the surface layer at a speed of about 5 to 10 cm / sec.
本発明における抹茶の添加量は、ちょうど従来の薄茶で使用する量より多く、また濃茶で使用する量より少ない。約摂氏１００度から摂氏８０度程度のお湯に、抹茶１５〜２５重量％の添加量によってお茶を点てた時に微泡となり、喫茶した後（飲み干した後）約３分後程度で茶碗の内壁に文様が生起している。この添加量が前記の範囲を外れると、微泡が立たなくなると共に、喫茶した後（飲み干した後）の茶碗の内壁に文様が生起しなくなる。 The amount of green tea added in the present invention is just larger than the amount used in conventional light tea and less than the amount used in dark tea. About 100 minutes Celsius to 80 degrees Celsius hot water with 15 to 25% by weight of Matcha tea, it becomes a fine bubble when tea is poured, after about 3 minutes after drinking (after drinking) The pattern is born. If this added amount is out of the above range, fine bubbles will not be formed, and patterns will not be generated on the inner wall of the teacup after having been drunk (after drinking up).
抹茶を含有する湯をはじめに、ホイッパーによって３５〜１００ｃｍ／秒の速度で深迅撹拌を行う。この撹拌は、一般的には急速撹拌と言われるものであり、かかる速度の範囲外であると泡立ちが悪く、且つお茶を点て終わったときに微泡が生起しない。撹拌時間も約１分〜３分間行うことが好ましい。
深迅撹拌の後、次いで約１０〜３５ｃｍ／秒の速度で緩速撹拌を行う。この撹拌は、一般的には緩慢撹拌と言われるものであり、かかる速度を外れると微泡の生成が充分に行われない。またこの緩速撹拌は、お湯と泡が立っている境界層近傍を撹拌すると一層の微泡が生起するので好ましい。また撹拌時間は０．５分〜２分の間が好ましい。攪拌時間が長い事は、湯熱をさまし、ふっくらとやわらかい点前をする事ができる。
緩速撹拌の後は５〜１０ｃｍ／秒の速度で表層撹拌を行う。この撹拌は、一般的には超緩慢撹拌と言われるものであり、この時の撹拌部位は泡層を撹拌することが好ましい。また撹拌時間は、約０．５分〜１．５分の間が好ましい。
このように特定の抹茶を含有する湯を、特定の撹拌手段によって撹拌することによって、極めて細かい微泡がたくさん生起し、それによってお茶を飲み干した後に微泡が流れて、水分が茶碗の見込みに落下して、徐々に茶碗内壁面に文様が生起するようになる。
First, hot water containing green tea is stirred with a whipper at a speed of 35 to 100 cm / sec. This agitation is generally called rapid agitation, and if it is outside this speed range, foaming is poor and fine bubbles do not occur when tea is finished. The stirring time is preferably about 1 to 3 minutes.
After swift stirring, slow stirring is then performed at a rate of about 10-35 cm / sec. This agitation is generally referred to as slow agitation, and if the speed is exceeded, fine bubbles are not sufficiently generated. Further, this slow stirring is preferable because when the vicinity of the boundary layer where hot water and bubbles are formed is stirred, one more fine bubble is generated. The stirring time is preferably between 0.5 minutes and 2 minutes. If the stirring time is long, the hot water can be lowered and a soft point can be reached.
After slow stirring, surface layer stirring is performed at a speed of 5 to 10 cm / sec. This stirring is generally referred to as ultra-slow stirring, and it is preferable that the stirring portion at this time stirs the foam layer. The stirring time is preferably between about 0.5 minutes and 1.5 minutes.
In this way, by stirring the hot water containing a specific matcha tea with a specific stirring means, a lot of extremely fine bubbles are generated, and the fine bubbles flow after drinking and drinking the tea, and the moisture becomes the prospect of a teacup. After falling, the pattern gradually arises on the inner wall surface of the bowl.
本発明に使用するホイッパーとしては、電動タイプ、手動タイプ（茶筅を含む）のいずれのものでも使用でき、特に限定されるものではない。 The whipper used in the present invention can be either an electric type or a manual type (including a teacup), and is not particularly limited.
本発明方法は、多数の人に同時にお茶をたてる事ができ、また泡・渦・非線形で薄くも濃くもない茶を点て、新緑色のふっくらした柔らかい泡が表層を覆い、中央に円環が浮かびあがり、美味しいお茶を点てることができる。
おいしいお茶の表現は、淡いと言い、如何に「ふっくらと柔らかく、苦くなく、熱くなく」点前をするかにかかっている。
この要素は、茶碗に微細な泡が一面に覆い、ふっくらと柔らかく、新緑の色となるのである。泡が大粒であったり、少しであればこの景観は得られない。
適温・密度・攪拌等の要素が一致しないと柔らかく・ふっくらとした新緑色とはならない。さらに泡が緻密でなあればある程、前期の状況となる。
このお茶を喫茶し、飲み干した後の茶碗の内壁面には微泡が付着し、しばらくして、除々に微泡が潰れて壁面を共有する多角形の形状から構成された文様（網目模様）が生起する。
この網目文様は、自然界で溶岩が冷却して六角形の柱状の亀裂を生ずる、自然界の柱状節理のパターンに相似している。
茶の場合では、網目模様の線で囲われた多角形が羅の形象となり、五角六角形となって茶碗に映る。常に部分は異なっても全体は同じパターンの文様を描き、自然のひび割れと収容の形象となる。この形は自然界の真理を映したもので、自然法則の最小エネルギー消費で最短の軌道を通り、最大の効果を得る形である。
哲学の探求は、自然的な理性によって考察する限り、真理の認識は知恵に他ならないとされている。この茶の点前でみられる自然のパターンは、これらの事柄は、すべて真実であり、人間生活の最高善が存在するという。
高次の段階は、知恵に到達することのできる真なる原理は自然界に存在し、その普遍性を人間は追い求めている。
前述の要素が整えば、誰でも点前することができる茶の点前は、日常的に原理と遭遇でき、再現することができる。
本発明の茶立てを体現することで、単純・明晰な原理を知り、そこから人が他の全ての事がらを演繹しうることは、容易に知を認識することであり、大きな国益となる。
The method of the present invention can make tea to a large number of people at the same time. In addition, a fresh green fluffy soft foam covers the surface layer with a bubble, vortex, non-linear, thin or dark tea, and a circle in the center. The ring comes out and you can make delicious tea.
The expression of delicious tea is light and depends on how it is "soft and soft, not bitter and not hot".
This element is covered with fine bubbles all over the tea bowl, making it soft and fluffy and fresh green. This landscape cannot be obtained if the bubbles are large or small.
If elements such as optimal temperature, density, and agitation do not match, it will not be soft and plump fresh green. The more dense the bubbles, the more the situation in the previous period.
After the tea has been drunk and drunk, fine bubbles adhere to the inner wall of the tea bowl, and after a while, the bubbles are gradually crushed and the pattern is composed of polygonal shapes that share the wall (mesh pattern). Will occur.
This mesh pattern resembles the pattern of natural columnar joints, where the lava cools in nature and creates hexagonal columnar cracks.
In the case of tea, the polygon surrounded by the lines of the mesh pattern becomes the shape of a raft, which becomes a pentagonal hexagon and is reflected in the tea bowl. Even if the parts are always different, the whole pattern is drawn in the same pattern, which is a form of natural cracking and containment. This form reflects the truth of the natural world, and takes the shortest orbit with the minimum energy consumption of the law of nature and obtains the maximum effect.
As far as quest for philosophy is concerned with natural reason, the recognition of truth is said to be nothing but wisdom. The natural pattern seen in front of this tea is that these things are all true and there is the best of human life.
In the higher stages, the true principle that can reach wisdom exists in nature, and humans are pursuing its universality.
If the above-mentioned elements are in place, the tea spot that anyone can visit can be encountered and reproduced on a daily basis.
By embodying the tea stand of the present invention, knowing the simple and clear principle, from which a person can deduct all other things is to recognize knowledge easily, which is a great national interest .
実施例 １
抹茶２０ｇにお湯（約９０℃）を１００ｍＬ加えた後、ステンレス製ワイパーの電動ホイッパーで約４０ｃｍ／秒程度の速度で深迅撹拌を約２分程度行った後、次いで約１０ｃｍ／秒の速度で緩速撹拌を約１．５分間程度行い、さらに約５ｃｍ／秒の速度で表層撹拌を約１分程度行った。
Example 1
After adding 100 mL of hot water (about 90 ° C.) to 20 g of matcha, the mixture was stirred for about 2 minutes at a speed of about 40 cm / second with an electric whip of a stainless steel wiper, and then at a speed of about 10 cm / second. Slow stirring was performed for about 1.5 minutes, and surface layer stirring was further performed for about 1 minute at a speed of about 5 cm / second.
実施例 ２
抹茶２０ｇにお湯（約９０℃）を１００ｍＬ加えた後、茶筅で約９０ｃｍ／秒程度の速度で深迅撹拌を約１．５分程度行った後、次いで約１０ｃｍ／秒の速度で緩速撹拌を約１．５分間程度行い、さらに約５ｃｍ／秒の速度で表層撹拌を約１分程度行った。
Example 2
After adding 100 mL of hot water (about 90 ° C.) to 20 g of matcha tea, slowly stirring with a tea bowl at a speed of about 90 cm / second for about 1.5 minutes, and then slowly stirring at a speed of about 10 cm / second Was carried out for about 1.5 minutes, and the surface layer was stirred for about 1 minute at a rate of about 5 cm / second.
実施例 ３
抹茶２０ｇにお湯（約９０℃）を１００ｍＬ加えた後、茶筅で約４０ｃｍ／秒程度の速度で深迅撹拌を約２分程度行った後、次いで約３０ｃｍ／秒の速度で緩速撹拌を約１分間程度行い、さらに約５ｃｍ／秒の速度で表層撹拌を約１分程度行った。
Example 3
After adding 100 mL of hot water (about 90 ° C.) to 20 g of matcha, after about 2 minutes of agitation at a rate of about 40 cm / sec. Stirring was performed for about 1 minute, and surface layer stirring was further performed for about 1 minute at a speed of about 5 cm / second.
実施例 ４
抹茶２０ｇにお湯（約９０℃）を１００ｍＬ加えた後、茶筅で約９０ｃｍ／秒程度の速度で深迅撹拌を約１．５分程度行った後、次いで約３０ｃｍ／秒の速度で緩速撹拌を約１分間程度行い、さらに約５ｃｍ／秒の速度で表層撹拌を約１分程度行った。
Example 4
After adding 100 mL of hot water (about 90 ° C.) to 20 g of matcha tea, slowly stirring with a tea bowl at a speed of about 90 cm / second for about 1.5 minutes, and then slowly stirring at a speed of about 30 cm / second Was carried out for about 1 minute, and the surface layer was stirred for about 1 minute at a rate of about 5 cm / second.
実施例 ５
抹茶２０ｇにお湯（約９０℃）を１００ｍＬ加えた後、茶筅で約４０ｃｍ／秒程度の速度で深迅撹拌を約２分程度行った後、次いで約１０ｃｍ／秒の速度で緩速撹拌を約１．５分間程度行い、さらに約１０ｃｍ／秒の速度で表層撹拌を約０．６分程度行った。
Example 5
After adding 100 mL of hot water (about 90 ° C.) to 20 g of matcha tea, after about 2 minutes of agitation at a rate of about 40 cm / second in a tea bowl, then about 10 cm / sec. The stirring was performed for about 1.5 minutes, and the surface layer was stirred for about 0.6 minutes at a speed of about 10 cm / second.
実施例 ６
抹茶２０ｇにお湯（約９０℃）を１００ｍＬ加えた後、茶筅で約９０ｃｍ／秒程度の速度で深迅撹拌を約１．５分程度行った後、次いで約１０ｃｍ／秒の速度で緩速撹拌を約１．５分間程度行い、さらに約１０ｃｍ／秒の速度で表層撹拌を約０．６分程度行った。
Example 6
After adding 100 mL of hot water (about 90 ° C.) to 20 g of matcha tea, slowly stirring with a tea bowl at a speed of about 90 cm / second for about 1.5 minutes, and then slowly stirring at a speed of about 10 cm / second Was carried out for about 1.5 minutes, and the surface layer was stirred at a rate of about 10 cm / second for about 0.6 minutes.
実施例 ７
抹茶２０ｇにお湯（約９０℃）を１００ｍＬ加えた後、茶筅で約４０ｃｍ／秒程度の速度で深迅撹拌を約２分程度行った後、次いで約３０ｃｍ／秒の速度で緩速撹拌を約１分間程度行い、さらに約１０ｃｍ／秒の速度で表層撹拌を約０．６分程度行った。
Example 7
After adding 100 mL of hot water (about 90 ° C.) to 20 g of matcha, after about 2 minutes of agitation at a rate of about 40 cm / sec. Stirring was performed for about 1 minute, and surface layer stirring was further performed for about 0.6 minutes at a speed of about 10 cm / second.
実施例 ８
抹茶２０ｇにお湯（約９０℃）を１００ｍＬ加えた後、茶筅で約９０ｃｍ／秒程度の速度で深迅撹拌を約１．５分程度行った後、次いで約３０ｃｍ／秒の速度で緩速撹拌を約１分間程度行い、さらに約１０ｃｍ／秒の速度で表層撹拌を約０．６分程度行った。
Example 8
After adding 100 mL of hot water (about 90 ° C.) to 20 g of matcha tea, slowly stirring with a tea bowl at a speed of about 90 cm / second for about 1.5 minutes, and then slowly stirring at a speed of about 30 cm / second Was carried out for about 1 minute, and the surface layer was stirred for about 0.6 minutes at a rate of about 10 cm / second.
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