Ocha
Ocha refers to tea. Tea is divided into three general categories: unfermented (green tea), semi-fermented (oolong tea) and fermented (black tea). Green tea is made by steaming fresh tea leaves. The most common form of green tea is sencha, which is of medium quality. Gyokuro (refined), hoojicha (roasted) and maccha (powdered) are three other forms of green tea.
Tea is a staple of the Japanese diet and is offered in restaurants almost always with unlimited refills.
Tea was brought to Japan from China around the middle of the sixth century A.D. During the Era of the Warring States (about 540 years ago) samurai warriors would have tea before a battle to help calm their nerves. Zen monks introduced the art of preparing powdered tea some 400 years after it's introduction to Japan.
Tea is also called chomeiyu, which means "hot water that gives long life."
The major part of Japan's tea is grown in Shizuoka prefecture.April rains lead to the sprouting of the tea plants.Jade green tea is taken from these shoots and is called gyokuro and it is from this that the ceremonial tea powder (matcha) is made. The harvest of the tea is timed based on an ancient agricultural calendar. On the 88th night as counted from the lunar New Year the tea is picked by hand. The leaves are steamed, gently rolled and then dried.
Chazuke is made by taking a bowl of rice on which something has been added like a pickled plum, meat, etc, and then pouring hot tea over the mixture.
There is also something called Green Tea Chocolate, chocolate to which green tea has been added and then rolled into small balls. Chocolate itself goes back in Japan to the 1700's.
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