「Sencha」に関連した英語例文の一覧と使い方(3ページ目) - Weblio英語例文検索

However, while sado generally means art of maccha (green powdered tea) tea ceremony which uses maccha, sencha-do tea service which uses tea leaves such as green tea leaves (of middle grade) and gyokuro leaves (refined green tea) and takes the way to serve tea by pouring hot water into kyusu (small teapot) where tea leaves are placed, is regarded as something different. 例文帳に追加

ただし、一般的には茶道は抹茶を用いる抹茶道を指すことから、急須等を用いて煎茶や玉露などの茶葉に湯を注いで飲む形式を採る煎茶道は、茶道とは別のものとして捉えられている。 - Wikipedia日英京都関連文書対訳コーパス

Thus, the head office of the Zen nihon senchado renmei (National Japanese Sencha Association) is placed in Obakuzan Manpuku-ji Temple in Kyoto, and it became a custom for the chairman of the association to double as the chief abbot of the Manpuku-ji Temple. 例文帳に追加

このことから、現在も全日本煎茶道連盟の事務局は京都の黄檗山萬福寺内に置かれ、同連盟の会長は萬福寺の管長が兼務することが慣わしとなっている。 - Wikipedia日英京都関連文書対訳コーパス

During the middle of the Edo period, the world of sencha shumi which, at first, had not progressed beyond mimicking Chinese culture, began to show its own style led by Baisao, and it spread widely to the upper class mainly in Edo, Kyoto, and Osaka. 例文帳に追加

江戸中期になると売茶翁により、それまで中国文化の模倣の域を出なかった煎茶趣味の世界に独自の方向が示され、さらに煎茶は江戸や京都・大坂を中心に上流階級に広く普及した。 - Wikipedia日英京都関連文書対訳コーパス

In this movement, the "Sosho school" was founded and they added a certain level of form and manners by modeling the established sado to the purpose of sencha-do pursuing how to better enjoy the taste of tea. 例文帳に追加

この動きの中で、主に「より美味しいお茶を味わうため」の技術を追求する目的に加え茶道の流儀などを参考とし、一定の形式や礼法を定めた「宗匠派」と呼ばれる一派も生まれる。 - Wikipedia日英京都関連文書対訳コーパス

Later in the tide of "civilization and enlightenment" during the Meiji and Taisho eras, as western culture became more popular, sencha-do which derived from Chinese culture was obliged to fall off temporarily. 例文帳に追加

その後明治・大正期の文明開化の流れの中で西洋文化がもてはやされたことから、中国文化に由来する煎茶道は一時衰退を余儀なくされる。 - Wikipedia日英京都関連文書対訳コーパス

The 'sencha' in the broad sense means 'senji-cha' (tea for decoction) from which the tea is extracted by boiling it in hot water (decoction), in contrast to maccha (powdered green tea, also called tencha), which is made by powdering dried tea leaves without kneading. 例文帳に追加

広義の「煎茶」とは、茶葉を揉まずに乾燥して粉末にした抹茶（てん茶）に対して、茶葉を湯に浸して（煮出して）成分を抽出する「煎じ茶」のことをいう。 - Wikipedia日英京都関連文書対訳コーパス

As sencha is a kind of green tea, i.e., non-fermented tea, its manufacturing method is uncommon in the world in the sense that steaming is used to deactivate the enzyme in the tea leaves. 例文帳に追加

煎茶（せんちゃ）とは緑茶すなわち不発酵茶の一種であるが、蒸熱により茶葉の酵素を失活させて製造する（蒸す）という点で世界的にも珍しい茶である。 - Wikipedia日英京都関連文書対訳コーパス

Initially, the term 'sencha' literally meant 'tea for decoction,' with which the tea was prepared through the extraction of ingredients by decocting tea leaves in hot water, so that preparation for drinking tea wasn't as easy as today's method of using a kyusu (a small teapot). 例文帳に追加

当初の「煎茶」は文字通り「煎じる茶」の意味で、茶葉を湯で煮出すことによって成分を抽出するため今日のように急須で手軽に淹れられるものではなかった。 - Wikipedia日英京都関連文書対訳コーパス

Since the Meiji period, the hand-kneading process has been replaced by newly devised, highly efficient methods of machinery manufacturing, and now sencha is manufactured through the six processes of steaming, coarse kneading, crumpling, secondary kneading, precise kneading and drying. 例文帳に追加

明治時代以降、手揉みにかわる能率的な機械製法が考案され、現在では蒸熱、粗揉、揉捻、中揉、精揉、乾燥の6工程で製造されている。 - Wikipedia日英京都関連文書対訳コーパス

As for types of tea plants, while most sencha and other Japanese teas are from the Yabukita variety, gyokuro is often made from special plant varieties with strong characteristics, such as Asahi, Yamakai, Okumidori and Saemidori. 例文帳に追加

茶木の品種についても、煎茶をはじめとする日本茶の多くはヤブキタが使用されているが、玉露は、アサヒ、ヤマカイ、オクミドリ、サエミドリなど、個性の強い品種が使われることが多い。 - Wikipedia日英京都関連文書対訳コーパス

The elegant features of the Uchiwa fan, such as the painting and calligraphy on the body of the fan, and elaborate Uchiwa fans used to make fires for making sencha (medium-grade green tea) means that this type of fan is preferred even in the present day, lending a little color to everyday life and the Japanese arts and crafts. 例文帳に追加

また扇部にほどこす絵入れや揮毫（きごう）、煎茶の団扇など趣向を凝らす側面は、近代でも好まれ生活や技芸を彩っている。 - Wikipedia日英京都関連文書対訳コーパス

Genmaicha is a mixture of almost the same amount of bancha (coarse tea) or occasionally sencha green tea heated at high temperatures, and brown rice steamed and roasted until it gets a light ginger color or bursts like popcorn. 例文帳に追加

玄米茶（げんまいちゃ）は、番茶（稀に煎茶）を強火で加熱したものと、蒸してから炒って狐色になった玄米や爆ぜてポップコーン状になった玄米とを、ほぼ同量ずつ混ぜたもの。 - Wikipedia日英京都関連文書対訳コーパス

Although there is expensive hojicha made with high quality tea leaves, hojicha is regarded as being a lower class tea than gyokuro (refined green tea) or sencha and also is regarded as being in the same class as bancha and genmaicha (tea with roasted rice), and therefore hojicha is not a high-class Japanese tea. 例文帳に追加

上質な葉を選りすぐった高価なものもあるが、格は玉露や煎茶より下位、一般に番茶や玄米茶などと同位に位置づけられ、日本茶として高級な部類のものではない。 - Wikipedia日英京都関連文書対訳コーパス

According to the green tea labeling standard of the Japan Tea Industry Central Association, hojicha is a type of green tea and is defined as being 'produced by roasting sencha or bancha leaves at high heat.' 例文帳に追加

日本茶業中央会の定める緑茶の表示基準では「ほうじ茶とは、煎茶や番茶などを強い火で焙って製造したもの」と定義されており、緑茶の1分類である。 - Wikipedia日英京都関連文書対訳コーパス

Chataku for Sencha often have a concavity matched to kodai (the base section of a teacup) of tea bowl, but majority of chataku for Chinese tea has a simple shape of small plate or tray. 例文帳に追加

煎茶の茶托は茶碗の高台に合わせた円形のくぼみが付いていることが多いが、中国茶の茶托は単なる小さい皿か盆のような形状をしている物が多い。 - Wikipedia日英京都関連文書対訳コーパス

Kashin OGAWA established the Ogawa school for re-developing the Senchado against the trend of flaunting tea instruments, antique pieces, or painting and calligraphic works for the tea ceremony, while he tried to learn the characteristics of tea leaves and pursue the logical methodology of brewing sencha tea. 例文帳に追加

当時、茶器や書画骨董を誇示する傾向に堕しかかっていた煎茶道の世界に対し、小川可進は茶葉の性質を知り、その味を引き出すための合理的な手順を追求した煎法を定め、小川流を開いた。 - Wikipedia日英京都関連文書対訳コーパス

Under the circumstances, Soen studied the method of producing tea for fifteen years and succeeded in making a new type of sencha which was rich in taste and green in color (to be correct, it was 'dashicha,' a type of tea used by making an infusion). 例文帳に追加

そんな中、宗円は15年の歳月をかけて製茶法を研究し、味もすぐれた緑の新しい煎茶（正確には「だし茶」である）を作り上げた。 - Wikipedia日英京都関連文書対訳コーパス

Soen visited Edo with the completed tea and consigned the sale of the tea to a tea dealer, Kahei YAMAMOTO and the tea immediately became popular and, since then, 'Uji no sencha' (green tea from Uji) came to represent Japanese tea. 例文帳に追加

宗円は完成した茶を携えて江戸に赴き、茶商の山本嘉兵衛に販売を託したところ、たちまち評判となり、以後「宇治の煎茶」は日本を代表する茶となった。 - Wikipedia日英京都関連文書対訳コーパス

In the Edo period, sencha was widely enjoyed by literary men influenced by Chinese culture and we can say that 'aoseisencha seiho' was a peak of manufacturing method for Japanese tea reached in such cultural and economical demands. 例文帳に追加

江戸時代には中国文化の影響を受けた文人趣味の中で煎茶をたしなむことが流行し、「青製煎茶製法」はそうした文化的・経済的需要の中で到達した日本茶の製法のひとつの頂点であるといえる。 - Wikipedia日英京都関連文書対訳コーパス

In recent years, he has been doing a number of field surveys, together with other researchers including Hiromasa AMASAKI, Director of Research Center for Japanese Garden Art and Historical Heritage (in Kyoto University of Design and Art), for the research on the sencha-related factors observed within the spatial characteristics of the gardens of the modern times. 例文帳に追加

また近年は、日本庭園研究センター（京都造形芸術大学内）代表尼崎博正らと共に近代庭園の空間特質に見られる煎茶的要素に関する研究の為、現地調査を重ねる。 - Wikipedia日英京都関連文書対訳コーパス

The manners in which hikicha was served involved serving sencha (green tea of middle grade) to priests formed in an orderly line; condiments would then be added, such as amazura (traditional sweetener commonly used in the past), koboku (skin of Magnolia obovata used for crude drugs) and ginger to suit individual tastes. 例文帳に追加

引茶の飲茶法は、整然と並ぶ僧侶に対して、まず煎茶を注ぎ、甘葛、厚朴、生姜などの薬味を好みにより投じて供したとされる。 - Wikipedia日英京都関連文書対訳コーパス

After it was first introduced to Japan, a valuable kind of sencha was used that had been brought over by the Kento-shi (Japanese envoy to Tang Dynasty China), but by the late ninth century, the zochashi (a person who manages a tea garden) at the Kurodo-dokoro (chamberlain's office) made tea from plants that had been grown in the tea garden of the Imperial Court. 例文帳に追加

初め煎茶は遣唐使によりもたらされた貴重なものが用いられたが、9世紀後半には宮中の内裏茶園で栽培され、蔵人所の造茶使が製造を行っている。 - Wikipedia日英京都関連文書対訳コーパス

Picked tea buds are steamed for between several seconds and several minutes so that drinkable ingredients can be extracted more easily and the tea has a longer shelf-life, before going through processes including crumbling, kneading, and rolling by hand on a plate called a hoiro (tea drying hot plate) heated to around 40 to 50 ℃ as the tea leaves dry out and become sencha. 例文帳に追加

摘んだチャノキの若芽の飲用成分を抽出し易くし、かつ保存性を高めるために、まずこれを数秒から数分間蒸した後、焙炉（ほいろ）と呼ばれる40℃から50℃に加温された台の上で、手で茶葉をほぐす、こねる、揉むなどの作業を行って乾燥させながら煎茶に仕上げてゆく。 - Wikipedia日英京都関連文書対訳コーパス