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In Japan, ama-cha, meaning sweet tea, is a herbal tea made from Hydrangea serrata, whose leaves contain a substance that develops a sweet taste (phyllodulcin). For the fullest taste, fresh leaves are crumpled, steamed, and dried, yielding dark brown tea leaves. Ama-cha is mainly used for kan-butsu-e (the Buddha bathing ceremony) on April 8 every year—the day thought to be Buddha’s birthday in Japan. Ama-cha is poured over a statue of Buddha in the ceremony and served to people in attendance. A legend has it that on the day Buddha was born, nine dragons poured Amrita(referred to as the drink of the gods, which grants them immortality) over him; ama-cha is substituted for Amrita in Japan.
A new arrival from South Korea that arrived to my door in rainy England this morning.
Colour: Mellow Yellow.
Smell: Rice crackery
A light, sweet and ricey tea with a somewhat refreshing after taste (similar to menthol just without the menthol taste). I enjoy rice tea very much (also known as popcorn tea). I am trying to guess the after taste, it’s slight but still there..ginger? licorice? I cannot be sure but either way it is still yummy.
