macha

I have introduce you macha here and here and here .混ぜる：
① stir:　コーヒーに砂糖を入れるなど、ゆっくり混ぜる
②whisk:　抹茶、泡立てるように、すばやく混ぜる
③whip:　クリーム、whiskよりも力を入れて混ぜる、クリーム状になる迄かき混ぜる
tea whisk :　茶筅

the first calligraphy of the year: 書き初め
the first dream of the year:　初夢
the first sunrise of the year: 初日の出

grind：挽く　[^]

pour:　注ぐ

teapot:　急須

plantation: 農園

*** the hole story is ***

A millstone turns gently,slowly emitting a fine green powder. This is a form of tea known as macha that has been drunk in Japan for over 800 years. Like other kinds of Japanese tea, macha is made from the dived leaves of the tea plant. However, in the case of macha, the leaves are ground to a fine powder. The way it's served is very different,too. To prepare ordinary green tea, hot water is simply poured over the leaves in a teapot. The tea is infused and then poured out. The leaves remain in the pot, so they are not directly consumed.

Now let us see how macha is placed directly in the bowl from which it will be drunk. Hot water is added, using a bamboo scoop. Then it is whisked briskly, using a special tea whisk, also made from bamboo. Once the tea is properly mixed with the water, it is ready to be drunk.

The start of the tea harvest is in April or May, depending on the region. Macha is a high-quality kind of tea because it is made from the first leaves of the year, nipped while they are still budding. Each leaf is carefully plucked by hand one at a time. Tea bushes grow best in places with direct sunlight and on slopes that are well drained. However, in the plantations where the tea is to be made into matcha, reed screens and straw are placed on frames over the tea bushes to avoid direct sunlight. Reducing the amount of light gives the leaves a greater depth of flavor. This method was developed during the EDO period to protect the tea bushes from frost damage in order to ensure that the SHOGUN and his court would have a stable supply of high-quality tea. Because macha was considered so valuable, it was carried to the SHOGUN's capital in elaborate processions.

These days, macha is no longer confined to the tea ceremony. Here is an array of dessert, all made with macha. The unique fragrance and flavour of green tea go well with diary products,so it is perfect as an ingredient in Western deserts. Because macha is regarded as a healthy drink, and can be used as an ingredient in many types of food, today its popularity is gradually spreading around the world.