Tea that was brought and cultivated in Japan during the Heian Period was made from the new (or old) leaves picked in spring and heat treated by steaming or boiling before being dried in sunlight in 'hoiro' (the structure is different from modern one). |
日本にもたらされ、平安時代には国内で栽培されるようになったであろう茶は、春に摘み取った新芽(または古葉)を蒸すか、ゆでるかして加熱処理し、その後「ほいろ」(現在のものとは構造がちがう)や日光にて乾燥させて仕上げる。 |