MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）

2026-10-30T03:06:43Z

英語訳を取り込み（pages/translations_en.json）

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<languages/>
{{豆知識
|番号=0065
|投稿者=くろぶちや
|本文=Green tea tends to turn astringent when brewed with boiling water. Water below 80°C gives a tea with more noticeable umami.
|なぜ=The source of umami (amino acids such as theanine) dissolves even at low temperatures, while the sources of astringency (catechins) and bitterness (caffeine) dissolve more the hotter the water. Brewed in 10°C water, theanine comes out about as much as in 80°C water, but the strongly astringent catechin comes out only about one fifth as much.
|ジャンル=料理・食
|ファクト度=A
|ファクト度の根拠=That different components dissolve at different temperatures was confirmed by measurements from a national research institute (primary)
|ネタ度=A
|ネタ度の根拠=The opposite of the assumption that tea should be made with the hottest water
|便利度=S
|便利度の根拠=You can try it every day just by letting the water cool a little
|検証ステータス=根拠あり
|根拠1URL=https://www.maff.go.jp/j/kanbo/kihyo03/gityo/new_tech_cultivar/2021/2021seika-19.html
|根拠1要約=MAFF "Latest agricultural technologies 2021": cold-brewed green tea (research by NARO, the national agriculture and food research organization). Taking the amount extracted at 80°C for 2 minutes as 100%, in water at about 10°C the umami compound theanine and the mildly astringent catechin EGC hardly change, while bitter caffeine falls to about half and the strongly astringent catechin EGCG to about one fifth, giving a tea with more noticeable umami
|根拠1格付け=一次
|根拠2URL=https://www.maff.go.jp/j/pr/aff/1704/spe1_04.html
|根拠2要約=MAFF public-relations magazine aff (April 2017), green tea feature. Amino acids such as theanine, the umami components, come out even at low temperatures of 50°C or more, while catechins and caffeine, the astringent and bitter components, come out at high temperatures of 80°C or more. To bring out umami, brew with water below 80°C
|根拠2格付け=二次
|根拠3URL=https://www.ocha.or.jp/column/602/
|根拠3要約=Shizuoka Tea Merchants and Manufacturers Cooperative. Umami at low temperature, aroma at high temperature: use cooler water for high-grade sencha and gyokuro to hold back astringency and bring out umami, and hot water for hojicha and bancha to enjoy the aroma
|根拠3格付け=二次
|補足=Hojicha and bancha are better brewed with boiling water to bring out their aroma.
|検証日時=2026-10-30
|検証方式=AI＋人
|本家既出チェック=本家に既出
|本家の該当ページ=https://ja.wikipedia.org/wiki/%E7%B7%91%E8%8C%B6
|派生元=アツアツより少し冷ました時の方がうまい
}}

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MamechiAdmin: 英語訳を取り込み（pages/translations_en.json）