AMACHA

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.

AMACHA

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Tea 101: Tea nutrition and benefits

Some numbers on Nutrition Facts published by Chinese Tea Museum.
Protein 20-30%
Polyphenols 20-30 %
Total carbohydrate 35 – 40%
Minerals 4-7%
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
Relieves atherosclerosis
Reinforces the immune system
Helps digestion

Dos
Drink 4 cups of tea daily.
Drink tea according to the season.

Don’ts
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.

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