食空間プロデュース会社、花生活空間代表の浜裕子です。
今日、5月2日は、八十八夜。皆様は、もう新茶召し上がりましたか?
種子島や鹿児島など、南の方のお茶は、出回りはじめましたね。
5月は、新茶の季節。お茶好きには、和菓子とともにいただくお茶が、格別な時期です。
お茶には、深蒸しや浅蒸しなどの蒸し方の違い、茶葉の品種によって、お茶の水色が違いますが、深い緑の色のお茶は、水だし、氷だしにしても美味しそうに見えて、深蒸しのお茶を、選んでしまいます。
低めの温度で、宝瓶にゆっくりと丁寧に、淹れたお茶の美味しいこと。
美味しいお茶の淹れ方、氷だしのお茶の作り方、季節の和菓子については、誠文堂新光社から出版いただいた著書「お茶と和菓子のテーブル12ヶ月」でも紹介させていただいております。
On May 2nd, we celebrate the festival called “88 Night” in Japan. It is also known as “Hachijuhachiya” in Japanese. This festival is held to mark the beginning of tea season and the fresh harvest of tea leaves. It’s believed that tea leaves picked on this day are the best quality and taste.
The number “88” comes from the traditional Japanese calendar, which divides the year into 24 periods of 15 days. The 88th day after the beginning of spring is when the tea harvest season starts.
The festival is celebrated by drinking tea and eating various traditional Japanese sweets made with fresh tea leaves. It’s also the time when many tea ceremonies and tea tastings are held across the country.
In addition, some people believe that drinking a cup of tea on this day can bring good luck and health throughout the year. Overall, Hachijuhachiya is an important festival that celebrates the cultural significance of tea in Japanese society.
“Yuko Hama’s book” Ocha to Wagashi no Table 12 Kagetsu” is a book that introduces the traditional Japanese culture of tea ceremony and confectionery. It is centered around the theme of “seasonal changes,” and features 12 months of exquisite photographs and explanations of tea and sweets that are unique to each season. The book not only covers the basics of tea ceremony and wagashi, but also offers tips on creating a beautiful and harmonious table setting for guests. Overall, “Ocha to Wagashi no Table 12 Kagetsu” highlights the beauty and charm of Japanese cuisine and tea culture.
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