This tea is in nugget shapes. According to the friend who gave me the tea, the tea farmer made this tea only for himself. Since my friend is a regular customer, the farmer shared 100g of this aged tea with her. This tea has an aroma that is normally found in good quality pu-erh teas. It also tastes a bit like pu-erh tea, but its earthy taste is not as strong as pu-erh. However, the tea’s color looks close to the heavily-fermented oolong tea. The aftertaste of sweetness in the mouth feels very nice.
AMACHA is not commonly known to the world outside of Japan. AMACHA means sweet tea. AMACHA is always served at the flower festival on April 8th and May 15th to cerebrate Buddha’s birthday in Japan. It has been said that when Buddha was born, the morning dew tasted sweet. AMACHA is served to the Buddha at the altar at the festival or at home for the celebration.
AMACHA is made of leaves from a plant called Hydrangea macrophylla. The flower bulbs are removed from June to July and the leaves are picked at the end of summer every year. Once the leaves have gone through a natural steaming and heating process, they will be rolled by hand carefully and made ready for sun drying. The sweetness of AMACHA is about 200 times that of granulated sugar.
AMACHA is brewed slightly differently in different regions in Japan. The standard is to use boiling water, 1 g of AMACHA for every 200 milliliters water and a brew time of about 25 seconds.
Some numbers on Nutrition Facts published by Chinese Tea Museum.
Polyphenols 20-30 %
Total carbohydrate 35 – 40%
Vitamins 0.6 – 1.0%
Numerous studies have suggested that drinking tea has the following benefits:
Helps prevent blood clotting and lowers cholesterol level
Reduces blood pressure
Reinforces the immune system
Drink 4 cups of tea daily.
Drink tea according to the season.
Try to avoid drinking tea too dark.
Don’t drink tea on an empty stomach.
Don’t drink tea at bed time.
Don’t let tea sit for hours.