Japanese Tea Workshop
Being a big fan of hōjicha and matcha drinks, I had signed up for the Japanese Tea Workshop, organized by the Japanese Cultural Club of SMU. This blog serves as a record of my experience and appreciation for the workshop 🍵
History and Context
Origin of Matcha
Matcha originated in China during the Tang Dynasty (7th–10th century), where tea leaves were steamed, formed into bricks, and later powdered for ease of storage and preparation. However, matcha’s distinctive use and ceremonial significance evolved in Japan during the 12th century when Zen Buddhist monks popularized it. They valued the tea’s ability to enhance focus during meditation, leading to the development of the Japanese tea ceremony (chanoyu), which transformed matcha into a central part of Japanese culture.
Origin of Hōjicha
Hōjicha, a Japanese roasted green tea, was first developed in Kyoto in the 1920s. To create hojicha, green tea leaves (often lower-grade, such as bancha or twigs) are roasted at high temperatures, giving the tea its distinct brown color and smoky, nutty flavor. The roasting process reduces bitterness and caffeine, making hōjicha a smooth, mild tea that's especially popular in Japan as an evening drink or for children.
Provided ingredients and tools:
Making of the Tea
We started by making the Matcha, following the instruction just like the video below.
After a few minutes of whisking, I poured it into the milk, hoping for that perfect layer of green and white separation. To my disappointment, though, the two liquids mixed immediately, blending into a single shade. It felt like a basic chemistry fail on my part, as I thought that the density and temperature differences will keep them apart.
Despite the mishap, I thoroughly enjoyed the matcha latte—so much so that I went back for a second cup! 😄
Making the hōjicha latte was just as straightforward, simply swapping out matcha for hōjicha powder. By the end of the night, I’d had three drinks in total, and as much as I love both matcha and hōjicha, the caffeine definitely hit hard, bringing on a slight headache. Still, it was a fantastic evening, indulging in Japanese tea-making and connecting with others who share an interest in Japanese culture.
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