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Food » rec.food.drink.tea » Screen dump of Japanese tea characters
| Screen dump of Japanese tea characters [message #290885] |
Thu, 08 June 2006 14:19 |
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Hi all,
Here is a screen dump of some Japanese tea characters. Japanese
Romanization is called Romaji. Sado is an interesting example. Most
of the characters came from Internet data mining.
Jim
http://i6.tinypic.com/122y9tc.jpg
KWIC Index
Ryokucha Ocha Nihoncha Matcha Gyokuro Sencha
Shincha Genmaicha Bancha Hojicha Kukicha
Karigane Konacha Kocha Mugicha Tamacha Kyusu
Sado Tencha Yunomi Mecha Ujicha Kabusecha
Kamairicha Usuicha Koicha Kawayanagi
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| Re: Screen dump of Japanese tea characters [message #290915 ] |
Sun, 11 June 2006 18:39 |
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> Here is a screen dump of some Japanese tea characters. Japanese
> Romanization is called Romaji. Sado is an interesting example. Most
> of the characters came from Internet data mining.
Hi, I think you got some mistakes there. The characters for gyokuro are
correct. But then why are the characters from tamacha the same?
Koicha is also not correct. It should be =E6=B5=93=E8=8C=B6 (thick tea). Bu=
t my
computer only uses chinese simplified character set. Here is the proper
character again:
http://www.zhongwen.com/d/191/d64.gif
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| Re: Screen dump of Japanese tea characters [message #290926 ] |
Mon, 12 June 2006 15:04 |
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Thanks. All feedback is appreciated. I can't blame anything on typos.
Gyokuro and Tamacha as two transliterations which mean the same thing.
I get more hits for =BA=F1=B2=E8 "thick tea" on .JP sites than yours. I
remember the character was lifted from a Japanese web page that also
talked about thin tea usuicha(usucha). FWIK the terms thin and thick
refer to the age of the tea bush when making maccha. From a younger
bush you make a thin concentration and older thick with the whisk.
Jim
niisonge wrote:
> > Here is a screen dump of some Japanese tea characters. Japanese
> > Romanization is called Romaji. Sado is an interesting example. Most
> > of the characters came from Internet data mining.
>
> Hi, I think you got some mistakes there. The characters for gyokuro are
> correct. But then why are the characters from tamacha the same?
>
> Koicha is also not correct. It should be =C5=A8=B2=E8 (thick tea). But my
> computer only uses chinese simplified character set. Here is the proper
> character again:
> http://www.zhongwen.com/d/191/d64.gif
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| Re: Screen dump of Japanese tea characters [message #290927 ] |
Mon, 12 June 2006 16:02 |
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Hi-- I've lurked for a while... it's more the Japan stuff that I know:
my research, as an anthropoogist, is in tea ceremony, and most
"tea-people" (tea ceremony professionals) in Japan drink very nice
leaf-tea when not in the tea room.
Niisonge caught the error with "tama-cha" vs. "gyokuro(-cha)." Tamacha
should have just two characters (=E7=8E=89=E8=8C=B6) The second one on the
screen-dump should be deleted, leaving the third character, cha, for
"tea." Gyokuro is "tama" plus one more character, and -cha is often
affixed (=E7=8E=89=E9=9C=B2=E8=8C=B6)
Niisonge also caught the use of the wrong character for koicha, and his
citation shows the (unsimplified) character used in Japanese (=E6=BF=83=E8=
=8C=B6).
The first character in the original screen dump, the wrong character
(=E5=8E=9A), is read both "atsui" and "koi," but is not used to write
koi-cha. This is the kind of "spelling" error that native-writers of
Japanese frequently make. (If you mispell "geneaology" as "geneology,"
you still get lots of hits on an English-language browser... )
"Koi-cha" is the right *reading*, but it's *"usui-cha" that is messed
up: It should be "usu-cha" (delete that i ) (The dashes in the
romanization just help you see the parts of the word, don't let me
confuse you.)
Space Cowboy is right about the age of the bushes, though the tea
dealers I know also talk about the use of shade: that the bushes for
koi-cha (thick tea) are kept in shade longer each day. For a beginner,
the key difference is that usu-cha (thin tea) has far less tea powder
in relation to the amout of water... and koi-cha (thick tea) is
prepared much thicker... you kind of wait for the tea to crawl down the
side of the bowl into your mouth. In terms of ritual, thin tea is
*far* more frequently prepared, and thick tea is usually something
only elite practitioners (or their students) ever have occasion to
drink. In the thick-tea ritual, a bowl of tea is shared, each guest
wiping the lip of the bowl carefully before sending it to the next
guest, while thin-tea is served (usually) one bowl per guest.
Thick-tea is quite a bit more expensive than the thin tea, and you use
about 5 times as much per serving as well... The thick-tea leaf is
prepared so that it is less bitter (important when drinking the tea so
thick!). Many elite tea practitioners say that when serving *thin* tea
to a guest who is not used to drinking matcha (=E6=B2=AB=E8=8C=B6 powdered =
tea,
also romanized maccha), it is ideal to serve thin-tea made with the
powder used for thick-tea-- because it is less bitter, easier to get
used to. My friends have often sent me the powder for thick tea in the
hopes that as I expose friends and students here in the US to powdered
tea, they will have a nice first experience.
I drink lots of teas aside from Japanese teas ;) I enjoy this group
very much. Thanks everyone!
Space Cowboy wrote:
> Thanks. All feedback is appreciated. I can't blame anything on typos.
> Gyokuro and Tamacha as two transliterations which mean the same thing.
> I get more hits for =E5=8E=9A=E8=8C=B6 "thick tea" on .JP sites than you=
rs. I
> remember the character was lifted from a Japanese web page that also
> talked about thin tea usuicha(usucha). FWIK the terms thin and thick
> refer to the age of the tea bush when making maccha. From a younger
> bush you make a thin concentration and older thick with the whisk.
>
> Jim
>
> niisonge wrote:
> > > Here is a screen dump of some Japanese tea characters. Japanese
> > > Romanization is called Romaji. Sado is an interesting example. Most
> > > of the characters came from Internet data mining.
> >
> > Hi, I think you got some mistakes there. The characters for gyokuro are
> > correct. But then why are the characters from tamacha the same?
> >
> > Koicha is also not correct. It should be =E6=B5=93=E8=8C=B6 (thick tea)=
.. But my
> > computer only uses chinese simplified character set. Here is the proper
> > character again:
> > http://www.zhongwen.com/d/191/d64.gif
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| Re: Screen dump of Japanese tea characters [message #290928 ] |
Mon, 12 June 2006 16:02 |
|
Hi-- I've lurked for a while... it's more the Japan stuff that I know:
my research, as an anthropoogist, is in tea ceremony, and most
"tea-people" (tea ceremony professionals) in Japan drink very nice
leaf-tea when not in the tea room.
Niisonge caught the error with "tama-cha" vs. "gyokuro(-cha)." Tamacha
should have just two characters (=E7=8E=89=E8=8C=B6) The second one on the
screen-dump should be deleted, leaving the third character, cha, for
"tea." Gyokuro is "tama" plus one more character, and -cha is often
affixed (=E7=8E=89=E9=9C=B2=E8=8C=B6)
Niisonge also caught the use of the wrong character for koicha, and his
citation shows the (unsimplified) character used in Japanese (=E6=BF=83=E8=
=8C=B6).
The first character in the original screen dump, the wrong character
(=E5=8E=9A), is read both "atsui" and "koi," but is not used to write
koi-cha. This is the kind of "spelling" error that native-writers of
Japanese frequently make. (If you mispell "geneaology" as "geneology,"
you still get lots of hits on an English-language browser... )
"Koi-cha" is the right *reading*, but it's *"usui-cha" that is messed
up: It should be "usu-cha" (delete that i ) (The dashes in the
romanization just help you see the parts of the word, don't let me
confuse you.)
Space Cowboy is right about the age of the bushes, though the tea
dealers I know also talk about the use of shade: that the bushes for
koi-cha (thick tea) are kept in shade longer each day. For a beginner,
the key difference is that usu-cha (thin tea) has far less tea powder
in relation to the amout of water... and koi-cha (thick tea) is
prepared much thicker... you kind of wait for the tea to crawl down the
side of the bowl into your mouth. In terms of ritual, thin tea is
*far* more frequently prepared, and thick tea is usually something
only elite practitioners (or their students) ever have occasion to
drink. In the thick-tea ritual, a bowl of tea is shared, each guest
wiping the lip of the bowl carefully before sending it to the next
guest, while thin-tea is served (usually) one bowl per guest.
Thick-tea is quite a bit more expensive than the thin tea, and you use
about 5 times as much per serving as well... The thick-tea leaf is
prepared so that it is less bitter (important when drinking the tea so
thick!). Many elite tea practitioners say that when serving *thin* tea
to a guest who is not used to drinking matcha (=E6=B2=AB=E8=8C=B6 powdered =
tea,
also romanized maccha), it is ideal to serve thin-tea made with the
powder used for thick-tea-- because it is less bitter, easier to get
used to. My friends have often sent me the powder for thick tea in the
hopes that as I expose friends and students here in the US to powdered
tea, they will have a nice first experience.
I drink lots of teas aside from Japanese teas ;) I enjoy this group
very much. Thanks everyone!
Space Cowboy wrote:
> Thanks. All feedback is appreciated. I can't blame anything on typos.
> Gyokuro and Tamacha as two transliterations which mean the same thing.
> I get more hits for =E5=8E=9A=E8=8C=B6 "thick tea" on .JP sites than you=
rs. I
> remember the character was lifted from a Japanese web page that also
> talked about thin tea usuicha(usucha). FWIK the terms thin and thick
> refer to the age of the tea bush when making maccha. From a younger
> bush you make a thin concentration and older thick with the whisk.
>
> Jim
>
> niisonge wrote:
> > > Here is a screen dump of some Japanese tea characters. Japanese
> > > Romanization is called Romaji. Sado is an interesting example. Most
> > > of the characters came from Internet data mining.
> >
> > Hi, I think you got some mistakes there. The characters for gyokuro are
> > correct. But then why are the characters from tamacha the same?
> >
> > Koicha is also not correct. It should be =E6=B5=93=E8=8C=B6 (thick tea)=
.. But my
> > computer only uses chinese simplified character set. Here is the proper
> > character again:
> > http://www.zhongwen.com/d/191/d64.gif
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