The Art of Tasting: Focus on the tongue

The tongue tea tradition originates from Japan and is known as "tougu chagura." It involves placing a small amount of finely ground green tea powder directly onto the tongue, rather than brewing it in water. This method allows for a more intense and rapid absorption of catechins (antioxidants found in green tea) into the bloodstream, potentially providing numerous health benefits.

In this tradition, a special type of green tea called "gyokuro" is used. Gyokuro is grown in the shade during the final few weeks before harvest, which results in higher levels of catechins and amino acids (such as L-theanine) than regular green tea. The leaves are then carefully steamed, dried, and ground into a fine powder using a traditional Japanese mortar and pestle called a "sasakigata."

To enjoy tongue tea, simply dip a clean finger or a small spoon into the powder and place it on your tongue. The tea should dissolve quickly, releasing its flavor and aroma into your mouth. You can then drink a cup of warm water to help wash down any residual particles. Alternatively, you can mix the green tea powder with hot water to create a traditional Japanese green tea beverage, which is known as "matcha."

The tongue tea tradition has been practiced for centuries in Japan and is believed to have originated among Zen Buddhist monks during their meditation practices. They would use it as a way to stay alert and focused during long periods of seated contemplation.

Today, this ancient method of consuming green tea continues to be valued for its potential health benefits and unique sensory experience.