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Chuo-ku Tourism Association Official Blog

Chuo-ku Tourism Association correspondent blog

Introducing Chuo-ku's seasonal information by sightseeing volunteer members who passed the Chuo-ku Tourism Association's Chuo-ku Tourism Certification and registered as correspondents.

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Uogashi Meicha's “How to Make Hands and Foot Tea”-Chano Club-

1. October 11, 2011 13:00

"Shan", "The Shan", "Konichiba", "Kazemakase", "Unbore" ... What is this? "Uogashi Meicha", known for its naming and stylish package design, is a long-established tea that celebrates its 80th anniversary this year in 1931. Today, I came to the "hand-to-footing tea making classroom" held at Tsukiji new store, Chanomin Club of this Uogashi famous tea.

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It seems that it was previously implemented at the Tsukiji Main Store Building, and it is the first time that it has been implemented at a new store since this month. There were 7 participants today. The "class" progresses at a good tempo with a light talk by a slightly mullet instructor. After the instructor's demonstration, all the students are practicing. Put it as explained (I intend) and exchange one bowl with the neighbors. "Well! It's sweeter to put in the next one!" "Why?"

100_0239.JPG2 It seems that it took too much time to put the roast. Let's give you special tips on how to make the green tea that I learned today.

①The amount of tea is 5g at a time, the amount of X. Hojicha is doubled, and brown rice tea is 7g. It is stored in the refrigerator.

②Let's take care of it. Use freshly boiled water. An electric pot that has been kept warm for a long time is a source of failure.

③The tea bowl is white (to see the color of tea)

④How to pour, put the hot water that has been boiled once in a cold water or bowl, transfer the hot water to a teapot and immediately turn it into a bowl. 2 For roasting, tap the oshiri of the teapot, flatten the tea leaves, and pour evenly. Up to the last drop. (It is X to shake the teapot.) At first, it tastes with a second roast.

This is a delicious tea of "Kiiro Kiniro"!

I have a teapot and tea used as a souvenir, and this is a membership fee of 1,000 yenya. On the way back with the participants, I stopped by the tea club on the 2nd floor and reviewed again. Today's tea included seasonal “Kaze makase”, and sweets included Kawai Dorayaki and chestnuts from Kiya (Itabashi).

The “Tea Making Class” is held twice on Saturday, October 15th and 29th, at 13:00 and 14:00. November is scheduled for the 5th, 12th and 26th, but the time is undecided so far. For inquiries, please contact us. 3552-6511 (weekdays 9: 00-17: 00) Until classroom staff


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