2014年6月17日 星期二

菊川茶を飲んで、健康・長生き!



菊川茶を飲んで、健康・長生き!

お茶には体に良い成分がいっぱい!

お茶と急須普段何気なく飲んでいるお茶も、その昔は「仙薬」などと珍重され、薬と同じように考えられていた時代がありました。
近年の科学的分析によって、お茶には体のためになる成分や効能が多くあることが解明されてきました。
その効能を皆さんに紹介します! 

お茶を飲むことで長生きに!

元気なおじいさんお茶に含まれているビタミンEには、脂肪の酸化を抑える効果や、細胞の老化を抑制する効果を持っています。
また、カテキンにはガン細胞の増殖を抑える作用があることや、コレステロール値の低下、血圧上昇物質を抑えるため生活習慣病の予防にも効果があることも明らかにされました。1日5杯以上飲めば、ガンや心臓血管の病気にかかるリスクが3割程度低下するという研究結果も出ています。
また、ビタミンCも豊富で、ウーロン茶の30倍以上含まれていて、お茶を飲むだけでウィルス感染を防ぎ、風邪にかかりにくくしてくれます。
更に、認知機能障害の改善にも効果があることも明らかになりました。1日に2杯以上飲む人のグループは、1週間に3杯以下しか飲まない人のグループと比べると、認知症にかかっている人の割合が半分以下であったことがわかっています。
長生きの秘訣は、「お茶をたくさん飲むこと」といえるでしょう。

お茶は美容にも良い!

ちゃこちゃんお茶に豊富に含まれているビタミンCには、メラニン色素を抑える効果もあり、肌を美しく保ってくれます。
そしてお茶はカロリーがゼロでありミネラル成分も豊富に含まれています。
お茶を飲んで、健康で美しい人になりましょう。

お茶を飲んで、頭もお口もスッキリ!

休憩時にはお茶をお茶に含まれている適度なカフェインは、脳をほどよく刺激して眠気を覚ましたり、判断力や記憶力を高めてくれたりするほか、疲労回復などにも効果があります。
また、虫歯を予防するフッ素や、口腔内細菌を抑えて口臭を消すフラボノイドなどの成分も含まれています。
仕事や勉強で行き詰ったときはお茶を飲んで、頭もお口もリフレッシュさせましょう。

お茶に含まれる代表的な有効成分

病気と戦うお茶お茶に含まれている有効成分と、それがどのような働きをするのか表にまとめました。
お茶が薬と同じように考えられていたというのも納得ですね。


成分名
作用
カテキン
発ガン抑制・整腸・抗菌・抗ウィルス・口臭予防・血糖値上昇抑制・コレステロール値低下・血圧上昇抑制・抗酸化
カフェイン
強心作用・利尿作用・神経疲労回復・眠気解消
ビタミンC
風邪の予防・メラニン色素抑制・美容効果
ビタミンE
抗酸化・老化抑制
βカロチン
抗ガン・抗酸化作用
ギャバ(γアミノ酸)
血圧降下・抗酸化・老化抑制
フラボノイド
口臭予防・血管壁強化
フッ素
虫歯予防
テアニン
緑茶うまみ成分

深蒸し茶のおいしい淹れ方

健康な体にしてくれるお茶を、よりおいしく飲むために、菊川で一般的に取り扱われている「深蒸し茶」のおいしい淹れ方を紹介します。これを学んで、おいしく、楽しく、健康な毎日を過ごしましょう!
  1. 淹れ方実践中お湯を沸騰させ、さらに弱火で2~3分沸かします。そうすることで、水道水本来の臭みが抜けます。
  2. 人数分の湯のみに先ほど沸騰させたお湯を8分目ほど入れて冷まします。60~70℃が適温です。
  3. 茶葉を急須に入れます。用意する急須は茶こし網がついた深蒸し茶用をおすすめします。茶葉の量は、5人分で10~12g(大さじ約2杯)が目安です。
  4. 湯冷まししたお湯を急須についで、30~40秒待ちます。
  5. 急須から湯のみにつぐ時は、少量ずつ均等につぎ分けてください。つぎ分ける時のポイントは、回しつぎ(例えば3杯ならA→B→C→C→B→Aの順番でつぐこと)をすることと、最後の一滴までつぎきることです。

2014年6月16日 星期一

《茶頌》是一部揭秘普洱茶與雪域西藏神秘往事

  • 茶頌劇情,茶頌全集,茶頌電視劇_電視貓

    www.tvmao.com/drama/YiYuHy0=
    轉為繁體網頁
    茶頌全集,茶頌劇情:《茶頌》是一部揭秘普洱茶與雪域西藏神秘往事的三十集電視連續劇。這部由中國民族音像出版社與雲南省普洱市委市政府、大理州委州政府及普洱...
  • 電視劇《茶頌》超長片花_茶頌_視頻_央視網

    tv.cntv.cn › 茶頌
    央視網視頻> 茶頌> 電視劇《茶頌》超長片花... 秒片花電視劇《茶頌》超長片花[雲南新聞聯播]大型民族文化歷史題材...
  • 2014年6月13日 星期五

    蔚山茶香祭

    (写真)
    2014061301216_0.jpg

    2014061301216_1.jpg

    2014061301216_2.jpg

    2014061301216_3.jpg

    2014061301216_4.jpg 

    蔚山市中区にある昔の役所の庭で12日、第34回蔚山茶香祭が開催され、茶人連合会の会員たちが伝統茶を入れた。 

    ソース:朝鮮日報/NEWSIS
    http://www.chosunonline.com/site/data/html_dir/2014/06/13/2014061301265.html

    2014年6月9日 星期一

    Hot shot: the story behind the great global coffee revolution



    Hot shot: the story behind the great global coffee revolution

    Coffee shops have taken over our high streets, supported by a never-ending supply of connoisseur addicts. Jay Rayner meets some of the major players taking the revered bean to even greater heights, and asks whether they are ruining his favourite espresso
    cup of coffee beans
    Caffeine kick: one in five of us now visits a coffee shop every day compared to one in nine in 2009. Photograph: Levon Biss
    It is September 2012 and I am sitting in a restaurant on London's King's Road staring unhappily at an espresso. The colour is right. It's coal black and across the surface is a fine, seashore foam of copper-coloured froth, the all important "crema". The taste, however, is wrong. Very wrong. It's fiercely acidic, a sour hit that makes my lips pucker up like a cat's bum. I wanted the familiar dark, bitter chocolate and caramel tones; I got something akin to lemon juice. Over the next few months the same thing keeps happening in restaurants and cafés: I order espresso; I am served a cup of something sharp and unpleasant.
    Fast forward to the spring of 2014 and I am sipping yet another sour espresso in Workshop Coffee in London's Clerkenwell. With its wood tables and industrial-scale girders and working roaster it's bang on trend. We came here on an old red Routemaster double decker bus, hired by the organisers of the nearby London Coffee Festival to take a group of us on a tour of a few top coffee places, so here we are, drinking sour espresso.
    With me is Salvatore Malatesta, founder of the highly regarded St Ali'scoffee in Melbourne, itself regarded as one of the world's great coffee cities. He runs 11 outlets in Australia and is now looking to open a new venture in London, after an abortive attempt a few years ago. London, he says, is now "a place with lots of opportunity for serious coffee". I'm trying to be cool, trying to understand the complex world of coffee connoisseurship with its language of aero-presses and single-origin beans, pourovers, flat whites and roasting profiles. Finally I crack. What the hell has been done to my beloved espresso?
    Malatesta, a short, stocky Australian never seen without a hat, nods sagely. "It's to do with the roast. You like the flavours of a long, dark roast. But modern coffee aficionados now like to emphasise that it's the seed of a fruit. So they roast it for less time and that, in theory, gives you access to all the fruitier, fresher flavours." I stare at him. You mean it's actually meant to taste like this? He nods, with a wry grin. "It's intentional." Oh dear.
    It seems my sour espresso is a symptom of a British coffee business which is booming. According to Allegra Strategies, a market research company specialising in the sector, Britain's 16,500 coffee shops had a turnover of £6.2 bn in 2013, a rise of 6.4% year on year. There were 5.7% more coffee shops at the end of the year than at the start. Costa Coffee, Starbucks and Caffè Nero together saw sales rise 9.3%. One in five of us now visits a coffee shop every day compared to one in nine in 2009.
    London Coffee FesttivalBean counters: a line-up of roasts at the London Coffee Festival. Photograph: Al Khan/ Demotix/Corbis
    At the top of the market are the independents, the "third wave" artisanal coffee shops, apparently soon to be superseded by an emerging "fourth wave" making what the Allegra report describes as "greater use of scientific principles to perfect the entire coffee-making process from bean to cup". Apparently they're wiring their laptops to roasting machines to help make really sour cups of espresso. This may or may not be progress, depending on your point of view.
    Just how did Britain become such a nation of coffee drinkers? AlthoughMonmouth Coffee, arguably the first independent roaster, opened way back in 1978, it was on its own for many years and very small. It wasn't until the mid-90s that better coffee became widely available, with the takeover by Whitbread of the family firm Costa Coffee and then, in September 1998, with the opening of the first Starbucks on the King's Road. Although its highly questionable tax policies have made it a justifiable focus for criticism, it is hard to overstate its impact on coffee drinking in the UK. Starbucks made real coffee a thing.
    Square Mile RoastersGetting roasted: James Hoffmann and Anette Moldvaer of Square Mile Roasters Photograph: Katherine Rose for the Observer
    Ask coffee geeks for the next key date and they point to the opening in 2005 of Flat White in London's Soho, bringing with it from Australia and New Zealand the drink of the same name: a kind of grown-up sibling to the cappuccino, with two shots of coffee and less milk. "The arrival of Flat White and the Antipodeans really was very important," Jeffrey Young of Allegra says. As to why Australia and New Zealand have led the way in coffee, Malatesta says it is simply down to a vibrant southern European immigrant community. "We had a culture of better coffee in our families. And we've exported it to you." The implication is that we should be grateful.
    I wander some of London's sharper joints. Just who the hell is drinking all this serious coffee? In Flat White I meet Keith, a model and photographer, who is testing his new lens by taking shots of his coffee. "I developed a taste for good coffee when I lived in Milan," he says. A short walk away on Great Titchfield Street is Kaffeine. Bianca, the café's head barista, has charts, updated every few hours, on how they are operating their machines. Apparently the machines run at a temperature of 94.3C. Jokingly I say, "Not 94.2 or 94.4?" Bianca doesn't look amused. "No, 94.3."
    Tom, a financial adviser who lives nearby, comes every day to drink flat whites. "Coffee has become so fashionable that you can think people know what they're doing just because they've got a nice-looking machine." And that's not always so? "No, it isn't. What I like about this place is it's not too serious or po-faced."
    To understand the industry better I carry on east to a light industrial unit in Hackney, home to the highly regarded Square Mile Roasters. It's run by a former world barista champion called James Hoffmann and his Norwegian business partner Anette Moldvaer. The company, which is also involved with the much-praised Bulldog Edition coffee shop at the Ace Hotel in Shoreditch, was founded in 2008. "We were originally going to start a café," Hoffmann says, "but then the economy broke so we started roasting in a railway arch." These days they roast about two tonnes of coffee a week, supplying coffee shops around the country with half a dozen different types at any one time.
    So what, I ask, is their mission? Hoffmann tells me I need to understand that the artisan end of the coffee business is now all about honouring the bean and, through that bean, the people who grew it. "At Square Mile we have an aesthetic around coffee. There is a way we like it to taste which is as different as possible from as many different places." The fact is, he says, you can make any coffee taste exactly the same through bad roasting. "Here, we're trying to do the opposite." Hoffmann grins. "We ruin coffee for people – in the nicest possible way." "
    Around 60% of the world's coffee is Arabica, and 30% Robusta. There are different varieties within that but, bar a few exceptions, that's not what defines coffee. Instead it's all about origin. It is not just about a region, or even just a farm. It is about specific plots on those farms, subjected to different climactic and soil conditions. A bean can be delineated by an area of as little as a few hectares.
    Kaffeine coffee shopBean there, done that: Kaffeine in central London, where the machines run at a temperature of 94.3C. Photograph: Sophia Spring for the Observer
    He serves me a cup of something from Ethiopia. He talks about the "bergamot qualities" and it does indeed taste a bit like Earl Grey tea. I mutter that if I wanted something that tasted like Earl Grey tea, I'd probably just have a cup of Earl Grey tea. He acknowledges the point, but says he wants me to understand how complex the flavour of coffee can be. "Coffee can taste a whole heap of ways. People expect it to be a bitter, woody thing that needs milk and sugar to make it palatable. Coffee people tend to drink it black."
    Yes, what is that about? It's obvious to me that asking for a little frothy milk in my coffee would now be regarded as akin to asking the Queen for her bra size. "Milk means you'll miss some of the nuance. It's introducing fat and caramel tones."
    The big change recently, the huge change, is the one Salavatore Malatesta pointed to: the favouring of a much lighter roast, to bring out the fruitiness of the bean. "If you're used to a darker-roast coffee, then ours is a different drink and you will be disappointed." You don't say. I've spent the past couple of years being constantly disappointed.
    It is, of course, easy to mock this level of connoisseurship and, to be fair to Hoffmann, he recognises this. "I'm not interested in coffee becoming a new wine-snob product. I'm really not. I just want more people to drink better coffee. I want you to feel coffee is worth spending a little more on to get a good product." And does he think that's happening? "Yes. Taste is changing. The basic expectation of the minimum quality of coffee is changing."
    So what does he think of behemoths like Starbucks? "Starbucks are very valuable to us. They're the great recruiter. They bring people into coffee drinking. And from there they go on to independents." What about Nespresso machines? He shrugs: "Microwave dinners." Ouch. OK then, what about cafetières at home? "Oh, those are wonderful." Phew. That's what I use.
    What's most important, he says, is that the number of quality independent coffee shops is exploding, not just in London but across the country in cities like Bath, Manchester, Bristol and Edinburgh. Training baristas used to be a large part of their work. "But it's an increasingly difficult task because there are so many people making coffee." A skills gap is emerging. So can the coffee boom continue? "Historically I should be very nervous because there have been two coffee booms previously that didn't last."
    First was the era of the great coffee houses in London between 1652 and 1750, which became the focus of politics, law and the turbulent waters of the Enlightenment. Then, in the 1950s, we had the espresso-bar boom and a massive spike in consumption. As a nation we have walked away from coffee twice. "But this one may last because better coffee is going into homes." Hoffmann's keeping his fingers crossed; after all his business depends on it.
    From Square Mile I travel south to meet Anita Le Roy, the grand dame of coffee in Britain. Willowy and bright eyed with an impressive mane of salt-and-pepper hair, Le Roy has an air of amused detachment about her. Today, her company, Monmouth Coffee, is housed in a shiny converted railway arch at the hip foodie Mecca of Maltby Street just south of Tower Bridge. It began in a tiny space on Monmouth Street in Covent Garden in the late 70s, as the first independent roaster. She makes clear that, after all these years, it feels as if they have stayed relatively still while coffee culture has moved towards them.
    Not that she thinks it's all positive. "In 1978 if you wanted to buy beans you went to Harrods, somewhere like that. It was all very exclusive and male, which I hated; but I fear that exclusivity has come back. That's one of the things we fight against. We have to welcome and invite people in. We mustn't make people feel belittled, patronised and embarrassed." Too often, she says, the modern cult of coffee does precisely that.
    And what about the fashion for acidic espressos? Le Roy says she has an explanation. It's actually a symptom of something positive. "More and more roasters are going direct to origin to source their beans and that has to be a good thing. But when you're tasting at origin it has a far lighter roast because that makes it easier to detect faults. I think they've decided that's how the coffee is meant to taste." Does that mean that Monmouth goes for a darker roast? "Yes, we roast darker than many of the new wave. We're probably regarded as rather staid."
    In any case, she says, they are far less interested in the café business than many others. Although they have two cafés – the original in Covent Garden, the second at Borough Market, both of which can generate seemingly endless queues – the retail drinks business only accounts for 5% of the six tonnes of beans that they roast a week. "We're actually about selling beans for use at home." The more beans they can sell for home use, the deeper Britain's coffee culture, the more they can pay the farmers. "Our focus is on improving quality at origin. It's on improving the lot of the farmer, who may be working a very small piece of land. That's why we always put the name of the farmer on our bags of beans." It really is all about origin.
    Back at the London Coffee Festival, off Brick Lane, I wander the aisles. The likes of Costa and Starbucks are here but they are consigned to the most soulless of the rooms. The feverish action is in the tighter spaces. Here, every stall seems to come with a heart-warming legend. There are slogans like: "This coffee has a story to tell," and "Buy your decent coffee here."
    To one side of the championship area, where a crowd is watching intense bearded men make hot beverages, I find representatives ofSanremo UK purring over their newest baby: the Sanremo Opera. It's a sleek, black coffee machine with red LED read-outs on circular panels, and costs £13,000. It looks like the dashboard of a souped-up Mini. Apparently they convened an international panel of experts to design it.
    It comes complete with an onboard computer. One of the team tells me, "You can put an idiot in charge of it and it will still work." I'm asked if I'd like to try an espresso from the Sanremo Opera. Bravely, despite all my recent disappointments, I say yes. A barista sets to work, tamping down ground coffee, building steam, setting temperatures. And then… there's a sad dribble into the cup. The pressure's wrong, she says. She tries again. And again. Still she is not satisfied with the result. Time is passing. I say, "Do you know what the word 'espresso' actually means?" She smiles thinly at me and carries on tinkering with the controls. "Teething problems," she mutters. I suggest I should come back later and she agrees it's a good idea. I never do get to try an espresso from the Sanremo Opera.
    I can't say that I'm terribly disappointed.

    2014年6月7日 星期六

    健腎茶

    2014/06/06 10:30

    老廃物を出しきっちゃう!?噂のクミスクチン茶でデトックス

    暦には、太陽と地球のかかわりを示す二十四節気のほかに、雑節があります。そのひとつ「入梅」は、毎年6月11日頃です。暦の上では、もうすぐ梅雨入り。太陽と地球の関係は、日に日にしっとりとしてきます。
    雨の日が続くと、頭がボーッとしたり、体が重だるく感じたりしませんか? 判断力が鈍り、むくみやすくなるのは、梅雨時の心身の特徴です。自然のリズムに合わせた養生法では、「体の過剰な湿気」を取り除くことが大切とされています。
    クミスクチン茶でむくみをスッキリ!
    昔から沖縄で親しまれている「クミスクチン」は、体内の余分な水分や老廃物を排出する働きがあるとされ、むくみを軽減するとともに、むくみやすい体質そのものを改善するといわれています。マレーシアやインドネシアでは古くから利尿の薬として、ドイツでは腎臓の薬として扱われていた歴史を持つほどです。
    クミスクチンは「健腎茶」とも呼ばれ、ウコン、グアバと並ぶ、沖縄三大薬草(薬茶)のひとつ。
    薬草のお茶といっても苦味はなく、番茶のような味わいで、クセがなく飲みやすいので、日常茶として気軽に楽しめます。
    むくみが改善されると、ボディラインがスッキリとしてくるもの。梅雨のシーズンを壮快に過ごすためのクミスクチンですが、気がついたら足首がほっそりしていた、なんてうれしい効果が期待できそうです。

    2014年6月5日 星期四

    Heiankyo Japanese Tea House 平安京茶事

    Restaurant review: Heiankyo Japanese Tea House 平安京茶事

    By Nancy Liu  /  Staff reporter

    The front garden with a classic red umbrella.

    Photo: Nancy Liu

    Located at Taipower Building MRT Station Exit 5 (台電大樓捷運站5號出口), Heiankyo Japanese Tea House (平安京茶事) is the latest dessert spot in town to specialize in traditional Japanese sweets and foamy matcha, the powdered green tea used in Japanese traditional tea ceremony. Everything from the noren curtain at the entrance to the minimalist rock garden reminds one of Kyoto, where matcha culture was said to have originated.
    The tranquility of the impressive wooden interior contrasts with the busy street outside. Customers, mostly middle-aged women, graciously spooned matcha ice cream from bamboo containers (NT$300), seemingly enjoying each mouthful in silent pleasure.
    Flipping through the picture menu, I ordered the chiginoshiro set (NT$350). The set is a delightful concoction of textures: the melt-in-your-mouth creaminess of matcha ice cream in harmony with in-season strawberry, chewy Japanese dumplings (團子) and chunky red bean paste. A pot of freshly brewed classic sencha (煎茶) or genmaicha (玄米茶) — green tea with toasted brown rice — comes served with this order. Unlike matcha, which is in powder form, sencha is made by adding boiled water onto unshaded green tea leaves. Sencha is bitter but goes extremely well with cold sweets like matcha ice cream (NT$120 per scoop) and parfait (NT$300).
    My friend from Tokyo, usually not a big fan of frozen desserts, had aoarashi (NT$350), a serving of matcha jelly with red bean paste and dumplings. Though he found it similar to those served in Japan, I thought that the paste lacked sophistication and the jelly could have been firmer.
    The matcha tea with mochi (NT$250) is an ideal set menu for those curious to see an abbreviated form of the tea ceremony. Staff at a preparation counter carefully whisk hot water and matcha powder together with bamboo and then serve.
    Heiankyo Japanese Tea House 平安京茶事
    Address:165, Shida Rd, Taipei City(台北市師大路165號)
    Telephone:(02) 2368-2277
    Open:Daily from 12:30pm to 9:30pm. Closed on the 2nd and 4th Mondays of every month
    Average meal: NT$400
    Details:Minimum charge of NT$300 per person during weekdays and NT$450 on holidays. Chinese, Japanese and English menu. No pets or children under 12
    On a second visit a few days later, I indulged in roll cakes (NT$150 per slice). The genmai flavored roll cake was irresistibly pleasant in presentation and taste. The cake was moist and compact, the fresh cream filling extremely rich. I had to refill my pot of gyokuro tea (NT$ 250), a higher grade of green tea also known as “jade dew,” several times to clean the palate. One slice is probably enough for two light eaters.
    I strongly recommend Heiankyo Japanese Tea House to those with an interest in that country’s tea culture. The tea and desserts are of excellent quality, and there are many green tea options to choose from, including matcha milk (NT$ 150), matcha au lait (NT$200) and matcha latte (NT$200).
    This story has been viewed 883 times.

    2014年6月1日 星期日

    Tea Accessories 用現代的茶具,喝傳統的茶

    Tea Accessories

    Shopping With Barbara Barry May 09, 2014

    用現代的茶具,喝傳統的茶

    單品2014年05月09日
    芭芭拉·巴里稱,泰德·繆林這個安妮女王花邊(Queen Anne's Lace)純銀濾茶器,是「世上最美的一個。」
    芭芭拉·巴里稱,泰德·繆林這個安妮女王花邊(Queen Anne's Lace)純銀濾茶器,是「世上最美的一個。」
    Piotr Redlinski for The New York Times
    BARBARA BARRY, the Los Angeles-based interior designer, has created a range of products, including furniture, tableware, bedding and even luggage. But one of her favorite projects had nothing to do with design.
    常駐洛杉磯的室內設計師芭芭拉·巴里(Barbara Barry)設計過各種各樣的產品,包括傢具、餐具、床上用品,乃至行李箱包,但在她最喜歡的項目之中,卻有一件與設計毫無關係。
    Six years ago, Ms. Barry collaborated with the Canadian company T to create a custom tea blend called Orange Grove, and earlier this year her second blend, Citrine, was introduced.
    六年前,巴里曾與一家名為T的加拿大公司合作,調配出一種特製混合茶,名為「桔園」(Orange Grove)。今年年初,她的第二款混合茶「西特林」(Citrine)又面世了。
    “I truly fell in love with tea on my first trip to Kyoto in 2000,” she said. “And loving all things Japanese, I learned more about the culture through learning about ‘the way of tea.’ ”
    「2000年,我第一次去京都旅行時,就深深愛上了喝茶,」她說,「也愛上了一切帶有日本味道的東西。在學習『茶道』的過程中,我對日本文化有了更多了解。」
    She added: “Tea is like design: what you leave out is as important as what you put in.”
    她還說:「茶道與設計如出一轍:你要捨棄什麼和放入什麼,一樣重要。」
    On her way to London, another tea-friendly city, Ms. Barry passed through New York, taking time out to shop for accessories to enhance the experience of drinking tea.
    在去往倫敦這座同樣熱衷於喝茶的城市之前,巴里途經紐約,抽了些時間去選購茶具,好讓茶喝起來更有感覺。
    She began at the new Ted Muehling store in TriBeCa, where she admired a carved agate bracelet (she is a big fan of Mr. Muehling’s jewelry) before focusing on the subject at hand.
    她從翠貝卡社區(TriBeCa)新開業的泰德·繆林(Ted Muehling)商店逛起。在那裡,她先看上一隻雕花的瑪瑙手鐲(她是繆林珠寶的忠實粉絲),隨後才注意到手邊這件物品。
    When it comes to tea strainers, she announced, the Ted Muehling sterling silver Queen Anne’s Lace tea strainer is “the most beautiful tea strainer in the world. It’s a delight to pour water through the Champagne-like bubble openings, and there is always a gasp from first-timers.”
    說到濾茶器,她稱泰德·繆林的這個安妮女王花邊(Queen Anne\'s Lace)純銀濾茶器,是「世上最美的一個。從香檳酒泡沫般的開口中把茶水倒出來,會讓人有一種愉悅感。第一次使用的人總會發出一聲驚嘆。」
    At Alessi, Ms. Barry found a new spoon by LUCY.D that was “thoughtfully designed to hold the tea in its folded handle.”
    在Alesssi商店,巴里發現了一個由LUCY.D設計的新款茶勺,這把勺子「設計獨具匠心,可把茶葉裝在對摺的手柄中。」
    As for porcelain tea sets, she noted, Augarten, an Austrian company, makes her favorites. And the Rottenberg service, crowned with a series of whimsical heads, is “magical,” she said. “Each head is put on by hand and smoothed to perfection. The porcelain is almost translucent, and drinking from the low, wide teacup makes you feel delicate.”
    至於陶瓷茶具,她提到了一家澳大利亞公司 Augarten,也是她的最愛。還有一套羅騰伯格(Rottenberg)茶具,茶具的幾個茶蓋上都頂着形態各異的腦袋,「太神奇了,」她說,「每個腦 袋都是手工接上去的,又被處理得天衣無縫。」這套瓷器差不多是半透明的,而且從這個不高的寬口茶杯中喝茶,會讓你覺得很精緻。
    Most of her go-to Japanese products were found online, including a handcrafted bowl for drinking matcha (a green tea made with a bamboo whisk) and a whisk keeper, both sold by Hibiki-an, a shop in Kyoto.
    她常用的日本產品大部分都是在網上找到的,包括一隻用來喝抹茶(一種用竹製茶拂做出來的綠茶)的手工大茶碗,以及一個茶拂托。這兩件物品都在京都一家名為Hibiki-an的商店中有售。
    “Once you fall for the taste of fresh matcha, you will want all the accompaniments that make this a special ritual,” she said. “It might take a little practice to get that foamy top on the tea. I find some days are easier than others.”
    「你一旦喜歡上新鮮抹茶的味道,就會想要一切使之成為一種特殊儀式的器具,」她說,「要讓茶麵浮起一層泡沫,還得稍微練習一下。我發現,有的時候做起來比較容易,有時就比較難。」

    本文最初發表於2011年10月6日。
    翻譯:幽竹