Serving tea in Japan, particularly during tea ceremonies, has been phenomenal as it represents the relationship between server and host and the one being served. Omotenashi, the long-time tradition of companies’ serving organic matcha green tea to their clients and most likely across Japanese restaurants, has been active for a long time. It has been amended not only by Japanese outlets but even by the cafes and restaurants that are Japanese conceptualized.
Are you planning to set up a Japanese restaurant, or are you a Japanese food lover? If the same is on your checklist, then here are a few tips that you might find useful in the near future.
Let’s Understand The Tradition.
For an absolute and traditional Japanese restaurant experience, tea service is the utmost form of addressing guests. Yes, you read that right! It makes a lot of sense apart from wearing traditional clothing and adhering to the ritualized movements and tools used for serving guests. Keep in mind that an adequate form of serving tea shows hospitality. Thus, servers need to clearly understand the appropriate tea preparation and serving form, even if you are inaugurating an expensive Japanese theme restaurant.
Know Which Matcha Tea Variant Compliments Which Dishes.
The type of tea served is also subjected to what dish is being served at the restaurant. More often than not, Japanese restaurants would introduce the widely popular variant “Sencha.” The variant is good for digestion and makes the gatherings more lively during dinner time. Typically, it is known as the signature tea of Japanese sushi restaurants.
Another favored option of matcha green tea would be the “Genmaicha.” A unique matcha variant is a perfect combination of roasted rice and sencha leaves. The flavor profile of Genmaicha is considered highly adequate for fattier fish. Additionally, restaurants serve “Gyokuro,” a highly expensive matcha tea grade, shaded for two to three weeks. The umami flavor and pleasing emerald hue come with slightly sweeter overtones when brewed.
Next comes the “Hojicha” organic matcha tea grade, which is quite easy to brew. The grade is highly suitable for consuming dinner or late-night meals as they are low in caffeine.
Why Does The Right Preparation Of Tea Matter?
The right preparation technique for organic matcha green tea is vital in Japanese restaurants. Generally, the ideal temperature for brewing should be between 70-82ºC or 160-180º F. To avoid the sharp, bitter taste and release the catechin compounds of matcha tea; the leaves should not be steeped for a longer period. The best way to reap all of the green tea’s benefits is to opt for organic matcha powder, normally available online with numerous premium brands.
So this is all about the important details of serving teas in Japanese restaurants. Always buy from a reliable tea supplier that has been in the industry for years and offers a high-quality range of organic matcha teas. Furthermore, the chosen supplier should have a strong knowledge of producing clean and additive-free blends, guaranteeing no use of pesticides or residual chemicals. In simple words, their products should be tested and approved for quality and safety.
So how would you choose to serve matcha tea at your Japanese conceptual restaurant? Let us know in the comments below. We’d love to hear from you!
