Cha no Bu (茶乃部)
Although labelled "Teas", by modern terminology these are a combination of herbal infusions and a "tea gruel" (aka chagayu) such as Nara cha. As with rice and sômen it would appear that the making of plain tea was such that there was no requirement to write it down here, but nonetheless, some notes may be in order. For one thing, tea came in many different forms. The first tea to come over to Japan was likely a "brick tea", in the 9th century. This style travels well, as the tea is fermented and powdered, but is generally considered a lower class of tea. It was supplanted in popular culture of the elites in the Kamakura period, when a new style of tea came over from China. Matcha is still popular today, and the most common form of ceremonial tea. Finally, there is bancha, which refers to several types of tea that were generally of common origin. This type of tea could be prepared by roasted tea branches, with the leaves on them, over a fire, roasting them in a pot, boiling, etc. This was a type of tea that many could afford to do at home, as matcha was generally quite expensive. The tea from such a process tended to be thick and brown, as opposed to the green froth of matcha, and may have been more suited to a dish like Nara cha rather than being drunk directly.
It should be noted that sencha, a green tea made from unfermented, roasted tea leaves that are brewed in a pot, appears to have been made through a combination of matcha and bancha techniques, and yielded a more transluscent beverage, which was very appealing. However, creation of this tea is attributed to Nagatani Sôen, in 1738, well after this current work was written.
The two herbal infusions (kuko cha and ukogi cha) are fairly straightforward, and are likely using methods similar to what may have been used for regular bancha, though it is unclear what is meant in this instance by "normal" tea in the recipes.
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