Amacha
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| date = September 2021 |
| date = September 2021 |
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}}{{nihongo|'''Amacha'''|甘茶||extra={{IPA|ja|amat͡ɕa|}}}} is a Japanese [[herbal tea]] made from fermented leaves of ''[[Hydrangea macrophylla]]'' var. ''thunbergii''. The name derives from the characters for {{nihongo|'''sweet'''|甘い||extra={{IPA|ja|amai|}}}} and {{nihongo|'''tea'''|茶||extra={{IPA|ja|t͡ɕa|}}}}. |
}}[[File:Amacha - Kanagawa - 2026 April 7.jpeg|thumb|A cup of amacha]]{{nihongo|'''Amacha'''|甘茶||extra={{IPA|ja|amat͡ɕa|}}}} is a Japanese [[herbal tea]] made from fermented leaves of ''[[Hydrangea macrophylla]]'' var. ''thunbergii''. The name derives from the characters for {{nihongo|'''sweet'''|甘い||extra={{IPA|ja|amai|}}}} and {{nihongo|'''tea'''|茶||extra={{IPA|ja|t͡ɕa|}}}}. |
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Amacha means ''sweet tea''. This tea contains [[tannin]] and [[phyllodulcin]], a [[sweetener]] 400–800 times sweeter than table sugar ([[sucrose]])Chemical and Functional Properties of Food Saccharides. P. Tomasik, CRC Press, Boca Raton, 2003, {{ISBN|978-0-8493-1486-5}} or 2 times sweeter than [[saccharin]]. It does not contain [[caffeine]]. The beverage is credited with antiallergic properties. It is also used in the prevention of [[periodontitis]]. |
Amacha means ''sweet tea''. This tea contains [[tannin]] and [[phyllodulcin]], a [[sweetener]] 400–800 times sweeter than table sugar ([[sucrose]])Chemical and Functional Properties of Food Saccharides. P. Tomasik, CRC Press, Boca Raton, 2003, {{ISBN|978-0-8493-1486-5}} or 2 times sweeter than [[saccharin]]. It does not contain [[caffeine]]. The beverage is credited with antiallergic properties. It is also used in the prevention of [[periodontitis]]. |
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