JP7390567B2 - Tea brewing method providing method, tea brewing method providing system, tea brewing method recommendation table sheet, and its data structure - Google Patents

Description

The present invention makes it possible to brew delicious tea using tea leaves produced in a tea garden without having advanced technology or skill, and also makes it possible to properly evaluate tea leaves. The present invention relates to a tea brewing method providing method, a tea brewing method providing system, a tea brewing method recommendation table sheet, and its data structure.

Japanese tea is a drink that enjoys the balance of aroma, umami, bitterness, and astringency, but the aroma and taste vary depending on the region of production and the variety. In order to drink delicious tea, it is important to bring out these characteristics well. One of the joys of tea is to use different types of tea depending on your mood and occasion, such as tea when you want to enjoy the aroma, tea when you want to enjoy the umami, or tea when you want to enjoy the bright green color with your eyes.

However, brewing delicious tea with a ceramic teapot requires a high degree of skill and skill, and requires the expertise of experts who are familiar with tea (e.g., tea producers, tea sellers, tea masters, tea researchers, etc.). It is difficult for ordinary people other than those with disabilities to make delicious tea.

Generally speaking, it is known that when tea is brewed with hot water, the bitter and astringent components such as catechin and caffeine begin to dissolve, and when tea is brewed at a low temperature, the amino acids that contribute to the umami flavor begin to dissolve. There are many sites that introduce the temperature of hot water, amount of tea, and steeping time as ways to brew delicious tea (for example, Non-Patent Document 1).

Therefore, even if you do not have advanced tea brewing skills or skills, if you purchase tea leaves and brew tea using the hot water temperature, amount of tea leaves, and steeping time introduced in the information above, you can enjoy delicious tea. It is possible to brew it.

http://www. ocha. tv/how_to_brew/nihoncha/

By the way, tea leaf suppliers (tea leaf producers and sellers) who provide tea leaves generally include information such as the amount of tea leaves, the temperature of hot water, and the temperature of hot water in materials explaining how to brew tea. The amount and leaching time are listed (for example, often written as 4g, 80°C, 200ml, 30 seconds).

However, customers (hereinafter referred to as tea consumers) seek different tastes depending on their taste preferences, and the delicious taste and taste they want to drink also differ depending on the external environment such as temperature and physical condition. Even if tea is brewed according to the specifications, it does not necessarily mean that it will taste good to the customer.

If you cannot obtain the desired taste even if you brew the amount of tea leaves, temperature of hot water, amount of hot water, and steeping time as specified by the tea farm, there are four factors that affect the taste ((a) amount of tea leaves, I don't know how to combine (a) the temperature of the hot water, (c) the amount of hot water, and (d) the infusion time).

Furthermore, when comparing tea leaves from different tea gardens, it is not possible to compare which tea garden's tea leaves are more delicious if the brewing conditions are different.
In this case, although the tea farm is well aware of the characteristics of tea leaves and the brewing conditions (amount, temperature, time) suitable for the tea leaves, the tea consumer (also called the customer) is not an expert and is aware of the Due to the lack of knowledge and information (there is an information asymmetry), brewing can be done by changing the four conditions arbitrarily: amount of tea leaves, water temperature, amount of water for extracting ingredients, and steaming time (also called infusion time). However, I can't make a delicious brew.

Furthermore, even if the amount of tea leaves, the temperature of the component infusion water, the amount of component infusion water, and the infusion time are known as a measure of deliciousness, the specific explanation of how to brew the tea is abstract.
For example, abstract explanations such as (f) brewing tea leaves, (g) transferring hot water to a teacup, (h) pouring cooled water, and (k) pouring evenly little by little and squeezing out every last drop. However, with such an abstract explanation, unless the customer has a high level of skill and skill, they will not be able to brew delicious beer. In other words, conventional instructions on how to brew tea are too general and tea consumers cannot easily understand the specific brewing method.

As mentioned above, tea consumers can enjoy tea by adjusting the amount of tea leaves, amount of water, water temperature, and time for infusing ingredients (collectively, specific conditions; also referred to as taste determining factors) as previously explained. Even if you brew it, it won't taste as good. This is because it does not take into account that the taste perception differs depending on the consumer.

Furthermore, tea consumers do not know how to adjust the specific conditions (amount of tea leaves, amount of water for infusing ingredients, water temperature, time for infusing ingredients) to achieve the desired tea taste and taste. Therefore, even if you randomly change the conditions in the explanation to make it taste the way you like, it won't taste as good. In particular, green tea (Gyokuro, Sencha, etc.) is difficult to brew because the taste changes depending on how it is brewed.

The present invention has been made in view of the above problems, and an object of the present invention is to obtain a method for providing a tea brewing method that can provide a tea brewing method that tea consumers can easily drink deliciously.

The present invention is a tea brewing method providing method that provides a tea brewing method recommendation table recommended by a tea expert. storing, in a storage means, brewing method recommendation information that associates taste determining factors consisting of tea leaf amount and water amount derived from double water of the taste, ingredient infusion temperature, and ingredient infusion time with the taste item set in . and the step of reading out the brewing method recommendation information from the storage means and displaying or printing it on a medium.

Furthermore, the present invention connects the tea expert terminal of a tea expert, the tea consumer terminal that consumes tea, and the tea brewing method information provision management server of the tea brewing method information providing site through a communication network. The tea brewing method information provision management server is a tea brewing method information provision management server that adds double water for the taste to taste items set for each taste category consisting of tea taste and double water that determines the strength. a storage means storing brewing method recommendation information in which taste determining factors are associated with the amount of tea leaves and water derived from the tea leaf amount and water amount, ingredient infusion temperature, and ingredient infusion time; and a means for transmitting the brewing method recommendation information to the tea consumer terminal and/or the expert terminal via the communication network and displaying the information.

In addition, the present invention is a tea brewing method recommendation table sheet, in which taste items for each taste category consisting of the taste of tea and double water that determines the strength are arranged on one axis, and on the other axis. It is characterized by arranging taste determining factors including the amount of tea leaves and water derived from the taste double water, component infusion temperature, and component infusion time.

Furthermore, the present invention is a data structure, in which the amount of tea leaves and the amount of water derived from the double water of the taste are added to the taste items set for each taste category consisting of the taste of tea and the double water that determines the strength; It is characterized in that it is used by having a computer read content data stored in a storage means in which taste determining factors consisting of ingredient infusion temperature and ingredient infusion time are stored in association with each other.

According to the present invention, even if a consumer is not an expert in tea, it becomes possible to brew tea of the desired taste.

1 is a schematic configuration diagram of a tea brewing method recommendation table providing system according to the present invention. FIG. 3 is an explanatory diagram of a recommended basic table. (a) to (c) are explanatory diagrams of each table used to obtain the tea brewing method recommendation table, and (d) is an explanatory diagram of a table with a different taste from the table shown in (b). FIG. 2 is an explanatory diagram of a recommended table for brewing flavored tea for umami. FIG. 2 is an explanatory diagram of a recommended table for brewing nutritious tea. This is a relationship diagram summarizing the relationship between desired taste (taste and strength) and brewing conditions when brewing delicious tea. (a) to (e) are explanatory diagrams of member information, respectively. It is a sequence diagram explaining the process of generating a tea brewing method recommendation table. It is an explanatory diagram of recommended level writing table information. (a) is an explanatory diagram of an example of a screen of a tea producer terminal, and (b) is an example of a screen of a tea consumer terminal. It is an explanatory diagram of recommended level written table information. It is a sequence diagram explaining provision of a tea brewing method recommendation table. It is an explanatory diagram of a home page screen. It is a sequence diagram of providing an impression input screen. It is an explanatory diagram of an impression input screen. FIG. 3 is a sequence diagram illustrating a change in recommendation level. FIG. 7 is a sequence diagram illustrating provision of a tea brewing method recommendation table using a QR code (registered trademark) on a tea leaf bag in accordance with the second embodiment. FIG. 7 is a schematic configuration diagram when a recommendation table is automatically generated in accordance with Embodiment 3. FIG. FIG. 7 is an explanatory diagram of a recommendation table according to another embodiment. FIG. 2 is an explanatory diagram of a home page that displays a recommendation table.

Embodiments of the present invention will be described below.
The present embodiment described below exemplifies an apparatus and method for embodying the technical idea of the present invention, and the technical idea (structure, arrangement, mode, etc.) of the present invention is , not specific to the following: The technical idea of the present invention can be modified in various ways within the technical scope described in the claims. Further, the drawings are schematic and the configurations of devices and systems differ from the actual ones.

This embodiment is based on a tea brewing method recommendation table (Tea Brewing Method Recommendation Table Ei) that allows tea consumers to easily compare and decide on tea brewing methods recommended by tea experts so that they can drink deliciously. This is a client-server type tea-brewing method recommendation table provision system that provides tea-brewing method information to tea consumers from a tea-brewing method information providing site.

The tea experts (hereinafter referred to as experts) include, for example, tea producers (also referred to as tea gardens), tea sellers, tea heads (hereinafter referred to as heads), tea research institutes, and the like. Furthermore, in this embodiment, explanation will be given using green tea as an example among tea leaves such as green tea, sencha, etc. Green tea includes boiled tea, cold brewed tea, etc., but in this embodiment, It is described as boiled tea.

Experts (tea farms, tea sellers, headmasters, research institutes, etc.) and tea consumers can access the tea brewing method information site and use the recommended tea brewing method table Ei (i is for umami, a is for bitterness, ), etc. can be viewed. Furthermore, the expert can change the predetermined information with permission from the tea-brewing information providing site.
In other words, using the tea brewing method information providing site as a platform, tea farms, tea consumers, and experts mutually send and receive information to provide (send) a highly accurate tea brewing method recommendation table Ei to tea consumers. I'm trying to make it possible.

<Embodiment 1>
FIG. 1 is a schematic diagram of a tea brewing method recommendation table providing system.
The tea brewing method recommendation table providing system shown in FIG. The head office terminal 50 and a tea brewing information providing site 60 and the like are connected through an Internet network 70. Note that the tea brewing method information providing site 60 may be operated by a tea producer, a tea seller, or a research institution.

(Configuration of each terminal)
The tea producer terminal 10 is equipped with a personal computer (hereinafter referred to as the production side computer 14) or a smartphone (hereinafter referred to as the production side smartphone 16) operated by a person in charge of the tea plantation (hereinafter referred to as the production side person in charge 12). .

The tea seller terminal 20 includes a personal computer (hereinafter referred to as a sales side personal computer 24) or a smartphone (hereinafter referred to as a sales side smartphone 26) operated by a person in charge of the tea seller (hereinafter referred to as a sales side person in charge 22). ing.

The tea consumer terminal 30 includes a personal computer (hereinafter referred to as a consumer-side personal computer 34) or a smartphone (hereinafter referred to as a consumer-side smartphone 36) operated by the tea consumer 32. This consumer-side smartphone 36 has a built-in code reader (not shown) that can read an identification code (in this case, a QR code (registered trademark) 35), and uses a built-in code reader (not shown) to read an identification code (here, a QR code (registered trademark) 35). It has a function to read the QR code (registered trademark) 35 printed on (including those affixed to) with a built-in camera (not shown) and decode it with a code reader.

The tea research institute terminal 40 includes a personal computer (hereinafter referred to as a research side personal computer 42) operated by a researcher 47 of the tea research institute, a smartphone (hereinafter referred to as a research side smartphone 44), and the like.
The tea master terminal 50 includes a personal computer (hereinafter referred to as the master PC 54) or a smartphone (hereinafter referred to as the master smartphone 56) operated by the master tea master 52.
The tea producer terminal 10, tea seller terminal 20, tea research institute terminal 40, and tea master terminal 50 described above are collectively referred to as an expert terminal.

The tea-brewing information providing site 60 is operated by a personal computer (hereinafter referred to as the administrator-side computer 64) operated by the administrator 62 of the tea-brewing information providing site 60, a smartphone (hereinafter referred to as the administrator-side smartphone 66), It includes a tea brewing information provision management server (hereinafter simply referred to as management server 68) and the like. The management PC 64 and the management smartphone 66 are collectively referred to as the management terminal 65.

The management server 68 includes a tea brewing method table generating section 682, a tea brewing method table providing section 684, a tea brewing method table memory 686, a posting memory 687, a member information database 688, etc. There is.
In the tea brewing method table memory 686, information regarding recommended basic tables EEoi for each type of flavor, bitterness, sourness, etc. (also referred to as "how to enjoy the taste of tea") described later, and recommended levels described later are written. Information regarding the basic table EPoi, information regarding the recommended level writing table EPKi (described later), information regarding the recommended level written table EPi (described later), information regarding the tea brewing method recommended table Ei (described later), etc. are stored.

Information regarding each of the above tables stored in the tea brewing method table memory 686 will be explained below.

(Recommended basic table EEoi)
FIG. 2 is a diagram showing an example of the configuration of the recommended basic table. In FIG. 2, the recommended basic table EEoa for "umami" is shown at the top (EEob: table for bitter taste, EEoc: table for sour taste, etc. are not shown).

The recommended basic table shown in FIG. 2 is a basic table for generating the tea brewing method recommended table Ei (see FIG. 4) provided to consumers or experts.
This recommended basic table EEoi (hereinafter described as the recommended basic table EEoa for umami) includes, for example, a portion of the basic table EomLi (e.g., EomLa) for taste, a portion of the recommended range table Poi (e.g., Poa), etc. It is a matrix-structured table containing. Note that the tea brewing method recommendation table Ei (e.g., Ea, Eb, . . .; see FIG. 4).

As shown in FIG. 2, the recommended basic table EEoa for umami includes a "taste item Eom" including a "classification number item Eob", a "taste item Eoc", and a "double water item Eod" on the horizontal axis; ``Taste recommended brewing method item group EoL'' including ``Tea leaf amount item Eoe'', ``Water amount item Eof'', ``Temperature item (component infusion temperature item) Eog'', and ``Time item (ingredient infusion time item) Eoh'' ” has been established.
In addition, in the recommended range table Poi (for example, Poa), items that consumers refer to, specifically, name input fields Eor1, Eor2, and tea leaf names or producer names (tea farm names) recommended by experts. Recommended ranges Eok, etc. including Eor3... are arranged. The recommended range shown in the figure is divided into three sections and tea leaf names or producer names (indicated by A, B, and C) are written, but the number of sections is not limited. .

Further, the title section includes a column Eoa1 for inputting the type of tea leaves, and a column Eoa2 for inputting the type of way to enjoy the taste of tea (umami, bitterness, . . . ). In addition, the recommended basic table may include input fields such as "boiled tea", "cold brewed tea", and "tea pack".

Each grid below the recommended range has taste items and recommended brewing method items divided along the vertical axis (specific values for amount of tea leaves, specific values for water amount, specific values for temperature, specific values for time). Value: Recommended level Pe for the taste determinant (also collectively referred to as taste determinant) is written as "optimal (e.g. ◎), suitable (e.g. ○), "fairly suitable (e.g. △)" (blank if it is not at the recommended level) (See Figure 4)).

In the grid column (the column indicated by Eocq (q=1, 2, ...)) under the above-mentioned "taste item Eoc", a short sentence (also called a taste title) indicating the difference in the taste of tea is written. It's included.
In addition, in the grid column under "doubling water item Eod" (the column indicated by Eodq (q = 1, 2, ...)), the specific double water (double water), which is the ratio of the amount of tea leaves to the amount of water, is value) is written.
Note that the combination of taste and double water is defined as a "taste item" (Eop1, Eop2, . . .; the portion surrounded by a dotted line).

In the section number item Eob, section numbers (1 to 9) are arranged.
In the basic table (for example, EomLa) regarding umami of this embodiment, the tastes are classified and arranged into nine types (Eop1 to Eop9). Specifically, "10x rich umami water", "40x umami water", "70x umami water", "100x umami water", "200x light water", "300x light water", It is divided into ``400 times lighter water,'' ``500 times lighter water,'' and ``more than 600 times lighter water.''

Although there is no limit to how tastes are classified (the number of classifications), the reason why tastes are divided into nine types as in this embodiment will be explained.
If tastes are divided too finely, it will be difficult for ordinary customers to distinguish between them, so it is preferable to classify them within easy-to-understand ranges. In other words, the classification of tea tastes is both diverse and vast, and if we classify them too finely, the tea consumers who are our customers will not be able to distinguish the differences in taste and will be confused, so we do not want to put everything on the table. is not realistic. For this reason, in this embodiment, in order to make it easier to understand the differences in taste, the tastes are divided into nine types (strong umami, normal umami, light umami, and light umami) with different double water levels.

As mentioned above, in the recommended basic table of this embodiment, as shown in FIG. In order to write a basic table (for example, EomLa) in which the horizontal axis is divided into a group of taste recommended brewing method items EoL, which are tea leaf amount items, water amount items, temperature items, and time items, and the recommended level Pe. (One row of this recommended basic table is referred to as a "record").

(Recommended level writing basic table EPoi)
FIG. 3(a) shows a basic table EPoi for writing recommendation levels (for example, EPoa for umami). This recommended level writing basic table is the basis for generating the recommended level writing table EPKi (see Figure 3(b)) provided to experts (production side, sales side, head of the business, research side, etc.). It's a table.

The recommended level writing basic table EPoi is similar to the recommended basic table EEoi shown in FIG. 2, but the recommended range table Poi has one lattice group ( (1 vertical column). That is, the recommended range Eok (input field) is a field in which only one tea producer name is written. This is because if you allow multiple producer names to be entered in the recommended range Eok, there is a possibility that the recommended level Pe will be arbitrarily determined by a producer other than yourself.To prevent this, the recommended range Eok (input field) is arranged in one grid group (vertical) so that one producer's name can be input.

(Recommended level writing table EPKi)
FIG. 3(b) shows a recommended level writing table EPKi (for example, EPKa for umami). This is a table in which specific values are written in each grid of the basic table EPoa for writing recommended levels for umami shown in FIG. 3(a). One tea leaf name or expert name (A) is written in the recommended range Eok. Furthermore, a recommendation level selection symbol box BPb is assigned to each grid of the recommendation range table.

The amount of tea leaves (gr) and amount of water (ml) shown in FIG. 3(b) are merely examples, and there is no need to limit the amount to these amounts. In addition, in the case of umami, the temperature (°C) is 50°C for 10x water, 60°C for 40x water, 70°C for 70x water, 80°C for 100x water, and 80°C for 200x water and 300x water. 90℃, 400 times water, 500 times water, and 95℃ above. The optimal values for the temperature and time parameters vary depending on the variety of tea leaves, production area, and processing method, so they are created based on information from experts (for example, from tea farms).

Note that FIG. 3(d) illustrates a recommended level writing table EPKb for bitterness (astringency) other than the above-mentioned umami taste. As for bitterness, for example, a strong bitterness (small bean water) requires a low temperature and a short leaching time, and a light bitterness (a large beishui) has a high temperature and a long leaching time. That is, in the case of bitterness, the darker the double water is relative to the standard taste (for example, the taste is based on classification number "5"; the light taste is the standard), the smaller the double water is. The thinner the concentration, the more water is used. Moreover, regarding the temperature (component leaching temperature), the higher the water content is, the higher the temperature is, and the lower the water content is, the lower the temperature is. Furthermore, the time (component leaching time) is relatively shorter for smaller amounts of water, and longer for larger amounts of water. Similar to the flavor shown in FIG. 3(b), these parameters also vary depending on the variety, production area, and processing method of the tea leaves, so they are created based on information from experts (for example, from the tea farm).

(Recommended level written table EPi)
FIG. 3(c) shows the recommended level written table EPi (for example, EPa for umami). This is a table in which the expert writes the recommendation level Pe in the recommendation range table Poi. It is preferable that the recommended level written table EPi is provided for each tea garden, tea leaf (tea type), or expert to be evaluated.

(Recommended tea brewing table Ei)
FIG. 4 shows a recommended tea brewing method table Ei (indicating a recommended tea brewing method table Ea for umami flavor), which is generated on the tea brewing method information providing site 60 side, Provided to experts, etc. The tea brewing method recommendation table Ei has specific values written in each grid of the recommended basic table EEoi (EEoa, EEob,...) shown in FIG. This is a table in which tea leaf names (A, B, C) or producer names (A, B, C) are written in all the grids of the recommended range Eok of table Poa, and the recommendation level Pe is further written.

As shown in Figure 4, the thicker the relative density of the double water relative to the standard taste (for example, based on classification number "5"), the smaller the double water, and the lighter the density, the larger the double water. It has been doubled in water. Further, the temperature (component leaching temperature) is relatively higher as the water becomes larger, and lower as the water becomes smaller. Further, the time (component leaching time) is relatively shorter (constant) as the amount of water becomes smaller, and longer as the amount of water becomes larger.
Note that in the time items, the parentheses () mean that the time varies depending on the tea plantation or tea leaves.

FIG. 5 shows another example of the tea brewing method recommendation table Ei, ``a nutritious tea brewing method recommendation table'' Ef. Nutritiousness is the comprehensive taste of umami/sweetness (amino acids), bitterness/astringency (catechins), sourness, aroma, color/turbidity, and has a structure similar to the umami recommendation table shown in Figure 4. It is possible to provide In this case, when creating a table with bancha, black tea, etc., the ingredient infusion temperature may be unified to a high temperature (for example, 90° C.).

Figure 6 summarizes the relationship between the desired taste (taste and strength) and brewing conditions when brewing delicious tea (in the case of green tea). Based on this relationship, Figure 4 and A tea brewing method recommendation table Ei as shown in FIG. 5 is created.
By referring to the recommended tea brewing method table Ei, consumers can select the category of flavor they want to drink and its strength, and brew tea under the optimal conditions (temperature, steeping time) according to the characteristics of the tea leaves. It becomes possible to brew tea. In other words, with conventional information provision methods, it was not clear what kind of flavor the tea would be brewed, and the conditions were only described in rough terms, resulting in consumers' lack of understanding and the inability to brew delicious tea. However, by creating a table of the relationships shown in Figure 6 (recommended tea brewing method table), it is possible to bring out the characteristics of tea leaves to the fullest, and consumers can enjoy a wide range of tastes. , it becomes possible to brew delicious and desired taste. Furthermore, when comparing the taste of a large number of tea leaves, by using the same brewing conditions, the comparison can be made accurately, making it possible to correctly select the delicious tea leaves. Furthermore, by referring to the recommended tea brewing method table Ei and adjusting the steeping time and temperature according to your preference, it is possible to brew tea with more favorable conditions that suit the person. It is preferable to use the setting values set by the tea plantation, which is familiar with the characteristics of

(Member information database 688)
The member information database 688 stores member information Cq as shown in FIGS. 7(a) to (e). This member information Cq includes tea producer basic information Caq, tea consumer basic information Cbq, sales person basic information Cdq, tea family basic information Ceq, tea research institute basic information Cfq, and the like.

(Tea brewing method table generation unit 682)
The tea brewing method table generation unit 682 performs recommended level writing table information generation processing, recommended level written table information generation processing, tea brewing method recommended table information generation processing, and the like. These processes will be described in detail later.

(Tea brewing table providing section 684)
The tea brewing method table providing unit 684 reads and transmits the recommended level writing table information in the tea brewing method table memory 686 to the tea producer terminal 10, and sends it as the recommended level writing table EPKi. (See FIG. 3(b)).
Further, the recommended level written table information EPJq (see FIG. 3(c)) of the recommended level written table from the tea producer terminal 10 is received and stored in the tea brewing method table memory 686. Furthermore, in response to a request from the tea consumer terminal 30, the information on the recommended tea brewing method table Ei (see FIG. 4) is read out from the tea brewing method table memory 686 and transmitted.
Note that inquiry information and the like from the tea consumer terminal 30 are stored in the posting memory 687.

<Overall operation explanation>
The overall operation of the tea brewing method recommendation table providing system configured as described above will be explained using the sequence diagram of FIG. 8. In this sequence diagram, the expert is a tea producer, and green tea will be explained as an example. Here, although there are a plurality of manufacturers, only one manufacturer will be explained as an example to simplify the explanation. In addition, the management server 68 transmits each piece of information and a control code for appropriately displaying this information to the tea producer terminal 10, and displays each table in an appropriate (desired) format using the browser function. The embodiment will be described without describing the control code.

First, the person in charge 62 of the tea brewing method information providing site 60 receives information from the producer about how to brew tea, such as under what conditions tea should be brewed in order to make it delicious and enjoyable to drink. Get inquiry information. For example, you may operate the management side smartphone 66 to call the manufacturer's terminal (production side smartphone 16) to obtain information from the production side, or you can operate the management side PC 64 to receive tea brewing method inquiry information. The information may be obtained by sending an e-mail to the production side personal computer 14 via the Internet network 70 (d1).

In the case of the umami flavor of green tea, the above tea brewing method inquiry information indicates how much to ``enjoy the strong umami flavor,'' ``enjoy the umami flavor,'' ``enjoy the light flavor,'' and ``enjoy the light flavor.'' This information includes information such as the amount of tea leaves, the amount of water, the temperature, and the time period.
Hereinafter, the case of enjoying the umami taste will be explained.

The administrator 62 operates the administrator PC 64 to display the recommended basic table EEoa for umami shown in FIG. , light taste, bland taste, etc.), a recommended level writing table generation process is performed to generate a recommended level writing table EPKa for umami (see FIG. 3(b)) (d3).

(Recommended level writing basic table generation process)
In the recommended level writing table generation process, an input screen (not shown) for inputting a recommended level writing table generation instruction (not shown) is displayed on the screen, and the input screen (not shown) for inputting the recommended level writing table generation instruction (not shown) is , the type of taste to be enjoyed (umami), the type of tea leaves (for example, green tea), etc. are read.
Then, the basic table information EJoq for writing recommended levels for umami, which corresponds to umami, green tea, etc., is read out from the tea brewing method table memory 686, and the basic table EPoa for writing recommended levels for umami is displayed on the screen ( (See Figure 3(a)).

The administrator 62 operates the administrator terminal 65 to read tea brewing method inquiry information for each producer from a memory (not shown) onto the screen. Based on these tea brewing method inquiry information, the administrator 62 determines the umami brewing method recommended by the site for each record in the basic table EPoa for writing umami recommended levels (see FIG. 3(a)). Enter specific value information (tea leaf amount, water amount, temperature, time). As a result, a recommended level writing table EPKa for flavor shown in FIG. 3(b) is obtained (recommended levels in the recommended range Eok are not filled in). Then, the table information EKJq for writing the recommended level for umami in the table for writing the recommended level for umami EPKa is stored in the tea brewing method table memory 686 (d7).

Here, the recommended level writing table information EKJq for umami (also referred to as recommended level writing information) will be explained using FIG. 9 (described using the record with classification number "1" as a representative).
As shown in FIG. 9, the recommended level writing table information EKJq for umami includes, for example, the recommended level writing table number, date of creation, manager name, manager code, tea leaf name, tea type. It includes a code, a basic table EPoa for writing recommended levels for umami, a type of tea enjoyment Eoa2, classification numbers "1", "2", etc.

For example, the classification number "1" (record number "1") is associated with the taste Eop1 (enjoying strong umami (1), 10 times water), and furthermore, the umami brewing method specific value information EDJ1 (tea leaf amount 10g, A hot water amount of 100 ml, a temperature of 50° C., and a time of 60 seconds are associated (see FIG. 4).
Further, the classification number "1" is associated with recommendation level writing information PJ11 for each recommendation range. This recommended level writing information PJ11 for each recommended range (with tea leaf name or producer name) includes recommended grid row information (1 ) are associated.

The tea leaf name (for example, A) in the recommended range Eok (name input field Eorq) of the recommended grid row information is associated with the tea leaf name (for example, A), and the recommendation level writing box BPa is associated with this tea leaf name (for example, A). Further, recommended level selection symbol boxes BPb (“◎”, “◎”, “△”) are associated with the recommended level writing box BPa.

On the other hand, the production person in charge 12 of the producer operates the tea producer terminal 10 to access the tea brewing method information providing site 60 via the Internet network 70, and enters the ID code and password (hereinafter collectively referred to as (referred to as the production side identification code) (d9 in Figures 1 and 8).

If the management server 68 of the tea brewing method information providing site 60 has member information Cq (see FIG. 7) that matches the producer identification code in the member information database 688, the tea brewing method table providing unit 684 The item selection screen information for the producer side (not shown) is read from a memory (not shown) and transmitted to the tea producer terminal 10 via the Internet 70 (d10).

The tea producer terminal 10 receives the producer item selection screen information, and uses the browser function to display the producer item selection screen shown in FIG. 10(a) based on the producer item selection screen information. (d12). The item selection screen for producers includes a tea brewing method viewing area 10a, a tea brewing method evaluation area 10b, and the like.

The tea brewing method viewing area 10a includes, for example, a tea leaf designation button 10ab (software button), a green tea button 10ac, and a sencha button 10ad. The tea brewing method evaluation area 10b includes a recommended tea level setting area 10ba, a recommended level tea leaf type setting area 10bb, and the like. By selecting these buttons, the umami tea brewing method recommendation table Ea is viewed, but this is not explained in the sequence diagram.

The recommended tea level setting area 10ba includes a recommended level write button 10baa, a change button 10bab, and the like. The recommended level tea leaf type setting area 10bb includes a recommended level tea leaf type designation button 10bba, a recommended level green tea button 10bbb, a recommended level sencha button 10bbc, and the like.

As shown in FIG. 8, the tea producer terminal 10 is operated by the production person 12 to press the recommended level write button 10baa in the tea recommended level setting area 10ba in the tea brewing method evaluation area 10b, and the recommended level tea leaves. When the species specification button 10bba and the recommended level green tea button 10bbb are selected (d12), a recommended level book consisting of a recommended level setting area code, a recommended level write button code, a recommended level tea leaf type specification button code, etc. The request information (not shown) is sent to the management server 68 of the tea brewing information providing site 60 via the Internet network 70 (d17).

The tea brewing method table providing unit 684 of the management server 68 receives this recommended level writing request information, and the producer identification code included in this recommended level writing request information is the member information of the member information database 688. If it is included in Cq, it is accepted and a recommended level writing table providing process is performed (d19).

The recommended level writing table providing process reads the umami recommended level writing table information EKJq stored in the tea brewing method table memory 686 and creates the umami recommended level writing table EPKa (FIG. 3). b)) is displayed on the management terminal 65.

Then, when a send button (not shown) is selected, each piece of information in the umami recommended level writing table EPKa (FIG. 3(b)) is used as the umami recommended level writing table information EKJq to determine how to brew tea. It is stored in the table memory 686 and transmitted to the tea producer terminal 10 via the Internet network 70 (d21).

On the other hand, the tea producer terminal 10 receives the recommended level writing table information EKJq for umami flavor, and displays this as a recommended level writing table EPKa for umami flavor (see FIG. 3(b)) using the browser function. (d23).

The person in charge on the production side 12 looks at the taste and umami brewing method specific value information (tea leaf amount Eoe, water amount Eof, temperature Eog, time Eoh) of each record in the umami recommended level writing table EPKa, and determines his or her own. In the tea plantation, it is judged as "optimal", "suitable", or "fairly suitable", and a recommendation level Pe is written based on this judgment result.

In writing the recommended level Pe, the specific brewing method value information for the taste (for example, Eop1 to Eop9 divided into 9 levels) is checked, and the recommended level Pe is determined for this.
Then, when any grid under the recommended range Eok is clicked, a recommended level selection symbol box BPb (◎, ○, △) is displayed near this grid, and the selected symbol (◎, ○ or △ ) is written in the grid as the recommended level Pe.

Note that during this writing, a security code box may be displayed and a several-digit security code may be input into the security code box.
When the recommended level Pe is written, the umami recommended level written table EPa shown in FIG. 3(c) is displayed on the screen (d25). At this time, the recommended level selection symbol box BPb (◎, ○, △) and the security code box Bcq have been erased.

Then, by selecting the send button (not shown), the information in the umami recommended level written table EPa (Fig. 3(c)) is used as the umami recommended level written table information EPJq (see Fig. 11) to brew tea. The information is transmitted to the management server 68 of the information providing site 60 via the Internet network 70 (d27).

Each time the management server 68 receives the written table information EPJq (see FIG. 11) about the recommended level for umami for each tea producer terminal 10 on the production side, the management server 68 adds the reception time, etc. It is stored in the memory 686 (d30). That is, the recommended level written table information EPJq for flavor (also referred to as recommended level written information) of the recommended level written table EPa for flavor shown in FIG. 3(c) is stored.

The above-mentioned recommended level written table information EPJq for umami flavor will be explained using FIG. 11 (each information of the record with classification number "1" will be explained as a representative).
As shown in FIG. 11, the recommended level written table information EPJq for umami includes, for example, the recommended level written table number for umami, the date and time of generation, the name of the person in charge of the production side, the code of the person in charge of the production side, It includes the tea species name, tea leaf name, basic table EPoa for writing recommended levels for umami, tea enjoyment type Eoa2, classification number "1" (record number "1"), etc.

The umami brewing method specific value information EDJ1 associated with the classification number "1" in FIG. 11 is similar to the umami recommended level writing table information EKJq in FIG. 9, but the umami recommended range table Poa's recommended level writing box BPa has a recommended level Pe (◎, ○, or △) written therein, and is further associated with a security code PCq. Therefore, this information is referred to as umami recommended level written information (denoted as RJ11 in FIG. 11).
Further, the tea leaf name (for example, A) or the producer name (for example, A) in the recommended range Eok is associated, and the management server 68 performs the following recommendation table generation process (d31).

(Recommended table generation process)
The recommended table generation process inputs the producer name (producer code), tea type (tea leaf), tea leaf name (tea leaf name code), and generation date input by the administrator 62 by operating the management terminal 65. Recommended level written table information EPJq (see FIG. 11) for all umami flavors is allocated from the tea brewing method table memory 686.

Next, when the administrator 62 inputs an instruction to generate a tea brewing method recommendation table via the administrator terminal 65, the recommended basic table EEoa for umami flavor (FIG. 2) is displayed on the screen. Then, specify the classification number (record number) of the displayed recommended basic table for umami flavor EEoa, and specify the specific value information for each taste of brewing method EDJq in the tea brewing method table memory 686 having the specified record number. do.

The tea leaf amount, water amount, temperature, and time included in the brewing method specific value information for each specified taste are read, and this is used as the specified classification number (record number) in the recommended basic table for umami flavor EEoa (see Figure 2). By copying it to the corresponding grid, the umami recommended level written table EPa shown in FIG. 3(c) is obtained.

In addition, the recommended level per recommended range of table Poa for recommended range for umami included in the specified recommended level written table information EPJq (Figure 11) of table EPa written with recommended level for umami for each expert. Read the loaded information RJ11 and specify the name input field Eorq of the recommended range Eok of the recommended range-by-recommendation level written information RJ11.

Then, the tea leaf name (A, B, or C) in the designated name input field Eorq (address) is copied to the corresponding name input field Eorq in the recommended range Eok of the recommended basic table for umami flavor EEoa. Further, the recommendation level Pe (◎, ◎, or △) included in the recommended range-by-recommendation level written information RJ11 is read and copied to the name input field of the recommended range Eok of the basic table for umami.
By repeating the above-described process, a recommended tea brewing method table Ea for umami flavor as shown in FIG. 4 is generated. In this case, the producer name or tea leaf name (A, B, C...) in which the recommendation level Pe is written may be associated with the URL of the homepage for service.

Next, provision of the umami tea brewing method recommendation table Ea will be explained using the sequence diagram of FIG. 12.
As shown in FIG. 12, the consumer operates the tea consumer terminal 30 and sends a login ID and password (hereinafter referred to as the tea consumer identification code) to the management server 68 of the tea brewing information providing site 60. (d37) and receive the consumer selection item screen shown in FIG. 10(b) (d39). Note that the configuration may be such that the screen is received by simply accessing the management server 68 without inputting such login information or password.

The consumer selection item screen includes, for example, a consumer brewing method viewing area 30a, an impression area 30b, an inquiry area 30c, and the like, as shown in FIG. 10(b).
In the consumer brewing method viewing area 30a, a tea leaf designation button 30aa (software button), a green tea button 30ab, a sencha button 30abc, etc. are displayed.
In this embodiment, a description will be given assuming that the tea leaf designation button and the green tea button are selected.

Along with this selection, the tea consumer terminal 30 requests the consumer identification code and selection item type code (tea brewing method viewing area code, tea leaf designation button code, green tea button code) (brewing method) information Jq The information is sent to the management server 68 of the tea brewing information providing site 60 (d41).

The management server 68 receives request information Jq from the consumer side, and the tea brewing method table providing unit 684 determines the selection item type code of this request information Jq (d43).
If the selection item type code includes a tea brewing method viewing area code, a tea leaf designation button code, and a green tea button code, the tea brewing method table providing unit 684 performs tea information table providing processing (d45).

In the tea information table providing process, if consumer information having the consumer identification code included in the request information Jq exists in the member information database 688, the request information Jq is accepted from the consumer side. Then, the tea leaf with the tea leaf designation button code stored in the tea brewing method table memory 686 and the green tea brewing method recommendation table information having the green tea button code are read, and the Internet network 70 is connected to the tea consumer terminal 30. (d47).

The tea consumer terminal 30 receives the recommended tea brewing method table information and displays this recommended brewing method table information as a recommended brewing method table Ea for umami (see FIG. 4) (d49).
The recommended brewing method table Ea for umami (including, for example, table Poa for the recommended range for umami) displayed on the screen clarifies the relationship between taste categories and brewing methods, and standardizes the brewing conditions. Therefore, by looking at this recommended brewing method table Ea for umami flavor, consumers can easily understand how to brew delicious tea according to the tea plantation (tea leaves).

For example, as shown in FIG. 4, each double water level is associated with a taste classification, so the conditions for the amount of tea leaves and water for brewing tea can be determined based on the taste classification. In addition, since specific values are shown for each doubling of water, it is possible to know how much water should be used for the desired amount of tea leaves. Furthermore, since the amount of double water is shown for each taste category, it is possible to understand changes in taste characteristics by comparing the amount of double water. In other words, it becomes possible to systematically enjoy changes in taste (depth and breadth of taste).

In addition, since you can compare the recommended levels of each producer, you can easily get the flavor you want in a delicious way. For example, for each taste (e.g., Eop1 to Eop9), there is double water (e.g., more than 10 times, 40 times, 70 times, 100 times, 200 times, 300 times, 400 times, 500 times, 600 times). As a result, consumers can adjust the amount of water, temperature, and time to the amount of tea leaves, and can intuitively understand the conditions for brewing the purchased tea deliciously.

Specifically, a consumer, who is a customer, purchases a certain tea and, by referring to the recommended level of the umami tea brewing method recommendation table Ea displayed as shown in FIG. Once you decide on the combination of double water items (what flavor and strength you want), you can determine the optimal temperature and infusion time for the ingredients. In other words, it is possible to easily grasp the optimal infusion status of the ingredients that takes advantage of the characteristics of each tea leaf. Furthermore, consumers can further adjust the taste to suit their own tastes, such as by increasing the leaching time if they want to add to the leaching of the ingredients, or shortening the leaching time if they want to make the leaching of the ingredients negative. It is also possible.

Further, as shown in FIG. 12, when the producer name or tea leaf name (A, B, C) in the recommended range is clicked (d49), the URL information is successfully transmitted from the tea consumer terminal 30 to the management server 68. (d50), the management server 68 transmits the home page of the name of the producer in the tea brewing table memory 686 to the tea consumer terminal 30, and displays the home page screen (d50). d51).
Therefore, the consumer can, for example, purchase ○○ tea or △△ tea recommended by ○○ garden as shown in FIG. 13, or purchase tea utensils recommended by ○○ garden.

In addition, in d43 of FIG. 12, the tea brewing method table providing unit 684 selects the selection item type code of the request information Jq from the consumer as the consumer's brewing method viewing area code, impression area code, consumer's tea leaf code, consumption. If it is determined that the member information Cq indicates the consumer side green tea code and the member information Cq having the consumer side identification code included in the consumer side selection item information exists in the member information database 688, this is accepted and the following information is sent. An impression input screen providing process may be performed (d55).

(Impression input screen provision processing)
An example of the impression input screen providing process will be described below with reference to FIG. 14.
Impression input screen provision processing d55 includes the tea leaf code on the consumer side of the selection item type code of the request information Jq from the consumer side (d41 in FIG. 12), tea leaves corresponding to the green tea code on the consumer side, and tea brewing method recommendation table information for green tea. is read from the tea brewing method table memory 686. Further, the impression input form stored in advance in the posting memory 687 is read, and impression input screen information KEJq (not shown) is generated by combining these forms.

Then, this impression input screen information KEJq is transmitted to the tea consumer terminal 30 via the Internet network 70 (d57), and displayed as an impression input screen as illustrated in FIG. 15 (d58). The impression input screen shown in FIG. 15 includes a recommended tea brewing method table Ea for umami flavor, a classification number input column KEa, an impression input column KEo, and the like.

The consumer looks at the umami tea brewing recommendation table Ea and enters the category number he or she has decided on the category number input field KEa using a keyboard, etc., and writes his or her impressions in the impression input field KEo using a keyboard, etc. . For example, write "2" in the classification number input column KEa, and write something like "I brewed it with 40 times the water recommended by producer A as optimal and it was very delicious" in the impression input column KEo. In this case, comments may be input not only by consumers but also by experts, server administrators, and the like.

Then, by selecting a transmission button (not shown), the tea consumer terminal 30 transmits the information (posted) on the impression input screen to the tea brewing method information providing site 60 as consumer posted information (d59).
The consumer submitted information includes a table number for recommended brewing methods, a consumer identification code, a classification number, a comment input field text, a date and time, and the like.

When the tea brewing information providing site 60 receives the consumer posted information, it stores it in the posting memory 687 (d61). In this case, as shown in FIG. may access the tea brewing information providing site 60 from the tea research institute terminal 40, and use the impression input screen providing process to view the consumer posted information in the posting memory 687 (d71, d73, d75, d77, d79, d81, d83, d85).

The tea producer may use the tea producer terminal 10 to change the already registered recommendation level. For example, if the user refers to the above-mentioned consumer posted information and determines that it is better to change it, it is preferable to be able to change the evaluation information using the terminal.
Specifically, in the item selection screen for the producer side displayed on the tea producer terminal 10 (see FIG. 10(a)), the recommended level tea leaf type in the tea recommended level setting area 10ba in the tea brewing method evaluation area 10b is selected. When the specification button 10bba, green tea button 10bbb for recommended level, and change button 10bab are selected, as shown in FIG. 16, the green tea button recommended level setting area code, tea leaf type specification button code for recommended level, and recommended level Producer evaluation change request information including the green tea button code, change button code, date and time, etc. is transmitted to the tea brewing method information providing site 60 via the Internet 70 (d91).

The management server 68 of the tea brewing method information providing site 60 receives this producer evaluation change request information, and compares it with the member information in the member information database 688 to determine whether the producer can be changed (d93). . In the case of a producer that can be changed, the recommended level written table information (see Figure 3 (c)) containing the producer name, tea type, and tea leaf type included in the producer evaluation change request information is used for brewing tea. The data is read from the direction table memory 686 (d95).

Then, the security code associated with the recommended range Eok of the recommended level written information for each recommended range included in the recommended level written table information EPJq is deleted. That is, the recommendation level Pe of the recommendation range Eok is made changeable and transmitted to the accessed tea producer terminal 10 via the Internet network 70 (d97).
In the tea producer terminal 10, the umami recommended level written table EPa (FIG. 3(c)) is displayed on the screen using the browser function based on the recommended level written table information EPJq (d98).

As a result, the production person 12 of the tea producer terminal 10 changes the recommended level Pe of the corresponding record in the umami recommended range table Poa in the umami recommended level written table EPa (from ◎ to △). (d99).
Then, by selecting a send button (not shown), the new recommended level written table information EPJq for umami is sent to the tea brewing method information providing site 60 via the Internet 70 (d100).

The management server 68 of the tea brewing method information providing site 60 receives the new umami recommended level written table information EPJq, and stores the previous umami recommended level table information in the tea brewing method table memory 686. The rewriting process is completed by rewriting the written table information to this new recommended level written table information (d101).

Next, another embodiment of the present invention will be described.
<Embodiment 2>
The above-mentioned production side or sales side prints identification information (QR code (registered trademark)) on the tea leaf bag in advance, and by reading this QR code (registered trademark), tea brewing method recommended table Ei is displayed for tea consumption. It may also be displayed on the user terminal 30.

This series of processing will be specifically explained with reference to FIG.
The consumer side activates the QR code (registered trademark) reader of the tea consumer terminal 30 (consumer side smartphone 36, etc.) that the consumer owns and photographs the QR code (registered trademark) 35 attached to the tea leaf bag 33 with a camera. (d111). Note that the QR code (registered trademark) 35 here is a code that means, for example, the name of the seller, the name of the tea leaves, the name of the producer, the name of the tea leaf bag, the recommended table number, etc.

A consumer identification code, a QR code (registered trademark), etc. are transmitted from the tea consumer terminal 30 as tea sales bag identification information Hq to the management server 68 of the tea brewing method information providing site 60 via the Internet network 70 ( d113) and the management server 68 of the tea brewing information providing site 60 receive the tea sales bag identification information Hq and store it in a memory (not shown) (d115).

Next, the management server 68 of the tea brewing information providing site 60 performs table providing processing (d117). The table provision process reads the tea brewing method recommendation table information having the tea type included in the tea sales bag identification information Hq from the tea brewing method table memory 686, and transfers it to the accessed tea consumer terminal 30. The information is then transmitted via the Internet network 70 (d119).

The browser function of the tea consumer terminal 30 displays a tea brewing method recommendation table (recommended range table) as shown in FIG. 4 on the screen based on the tea brewing method recommendation table information (d121). Therefore, the consumer can determine the desired method of brewing tea by looking at the recommended brewing method table displayed on the screen and the recommended level Pe from the producer.

<Embodiment 3>
The tea brewing method recommendation table described above may be automatically generated.
FIG. 18 is a schematic diagram of the tea brewing method table automatic generation process.

The tea brewing method table automatic generation process can be performed by the management server 68, and includes, for example, a tea brewing method table memory 686, a reading section 690, a recommended brewing method information calculation section 691, and a memory. 693, a tea brewing method table generation section 682, a memory 696, and the like.

The memory 696 stores information for each type of "how to enjoy the taste" of tea, such as green tea, enjoying with umami, enjoying with bitterness, enjoying with sourness, etc. Specifically, when enjoying the umami flavor, a sentence with a strong umami flavor (title: code), specific values such as amount of tea leaves, amount of water, temperature, time, etc. are associated with the tea leaf name, tea plantation, etc., and are used as tea taste information. A plurality of these are stored for each degree of density.

The reading unit 690 inputs the tea type, tea leaf type (tea name), tea farm name, flavor (e.g., umami), and category (e.g., 9 categories) on an input screen (not shown) displayed on the screen of the administrator terminal. ), etc., converts it into computer code, and outputs it to the recommended brewing method information calculation section 691. Further, the recommended brewing method information calculation unit 691 has a function of specifying all tea taste information including tea type, tea leaf type (tea name), tea farm name, and taste (for example, umami) from the reading unit 690. .

For example, among these tea taste information, the categories entered (for example, strong flavor (1), then strong flavor (2), light flavor (1), then light flavor (2), light flavor The tea taste information is divided into categories (1), bland (2), and bland (3). In other words, the recommended information on how to brew tea, including the desired tea flavor (strong flavor, bitterness, light flavor, thinness, etc.) and specific values, can be combined with information on how to enjoy the tea flavor (strong flavor, bitterness, etc.). Divide into groups by sourness...).

Then, for each tea taste information, calculate the double water amount between the amount of tea leaves and the amount of water, associate this double water with a sentence (title: code) of strong flavor, and create a data structure in which the specific value is associated. to be memorized.
The tea brewing method table generation unit 682 generates a table with the above matrix structure based on the content data of this data structure, and associates the recommended range Eok with this table according to the above procedure to create the tea brewing method for umami flavor shown in FIG. The information on the method recommendation table Ea is stored in the tea brewing method table memory 686.

For example, any one, any combination, or all of the combinations of recommended tea brewing method information existing in the group in the memory 693 are read out and stored in the tea brewing method table memory 686 in an appropriate format. The memory 696 also stores recommended level writing table information EKJq (umami, bitterness, sourness,...), recommended level written table information EPJq (umami, bitterness, sourness...), or recommended tea brewing method. Table information ((umami, bitterness, sourness, etc.) may be stored.

Note that the reading unit 690 displays an input screen for inputting tea type, tea leaf type (tea name), tea farm name, flavor (for example, umami), double water, etc. on the screen of the management terminal, and inputs the taste and double water. Read the information of all the records corresponding to the taste pair (recommended level writing table information EKJq, recommended level written table information EPJq, tea brewing method recommended table information), etc., and based on this information. Then, specific values for the amount of tea leaves, amount of water, temperature, and time may be automatically calculated and written in the table.

As a result, the tea brewing method information providing site 60 can automatically obtain the tea brewing method recommendation table Ei even if there is no person in charge.

<Other embodiments>
In the tea brewing method recommendation table Ei of the above embodiment, for example, as shown in FIG. 19, the recommended range may be specific tea garden names (A, B, C, etc.). Alternatively, the tea leaf production area information Eoa3 may be displayed so that the tea brewing method recommendation table can be selected. In this case, a specific tea leaf (production region) may be selected, and the evaluation information for that tea leaf (production region) may be written by a plurality of experts. In addition, if the site distributes the homepage of the tea farm, as shown in Figure 20, read out the information in the table, register it in association with the homepage, and send the control code to the consumer terminal. It is also possible to display it in a table.

Note that FIG. 20 shows Gyokuro (green tea). Based on Figure 20, if you select (2) to enjoy a strong Gyokuro flavor with 4g of tea leaves, the amount of hot water should be 160ml, the temperature should be 60°, and the time in the tea utensil should be 60 seconds, as recommended by the tea farm. You can enjoy delicious tea. In this case, the display of double water is the ratio of the amount of water (ml) to 1 g of tea leaves, so 4 g of tea leaves = 160 ml of water (4 g x 40 times = 160 ml), but it is not limited to 4 g, even 2 g is 6 g However, you can decide the amount (ml) of water to brew accordingly.

In Figure 20, when using 40 times water, the temperature must be 60°C, which makes it possible to extract a relatively large amount of amino acids, which are flavor components, and catechins, which are bitter (astringent) components. By suppressing the leaching of umami, the flavor can be easily tasted (easily detected). It is preferable to set the time to 60 seconds, but since the optimal time (infusion time) varies depending on the characteristics of the tea leaves, it is preferable to use the time specified by the tea farm.

The above explanation has been made using an example of 40 times water (Gyokuro: green tea), but the same applies to the case of 100 times water, for example. In the case of 100 times more water, the temperature is set at 80℃, which tends to increase the leaching of catechin components and make the bitterness (astringency) stronger, but at the same time, the amount (ratio) of water to the amount of tea leaves also increases. , can reduce bitterness and create a well-balanced taste.

The above-mentioned tea leaves may be used in a tea bag.
In addition to displaying the tea brewing method recommendation table Ei on the consumer's terminal, the tea brewing method recommendation table Ei may be printed as a printed matter using a printing machine and used as a sheet. For example, such a table may be printed using a consumer's terminal, or may be distributed in advance as a printed matter to tea purchasers at a retail store. Alternatively, the sheet may have a multilayer structure, with the upper layer glued to the back side and attached to the lowermost layer (once it is peeled off, the upper layer will not stick).

In addition, the teapot used to brew tea can manage temperature and time, and can also send and receive various information to and from consumer terminals using existing communication networks, making it possible to manage information. (such as a tea brewing server), the tea brewing method recommendation table described above can be used, for example, as follows.
For example, on a consumer terminal, you can install special application software related to tea brewing methods provided by the management server, and select your favorite conditions (double water , ingredient infusion temperature, ingredient infusion time) and send the conditions to the teapot (this is done by operating the touch panel). The consumer puts water under the selected conditions into the teapot, prepares the amount of tea leaves under the conditions, and performs a start operation (ON operation) on the screen of the consumer terminal, and the temperature is controlled and the appropriate temperature is reached. This will be announced by sound etc. In this state, by adding tea leaves and setting a timer, the temperature will be controlled and you will be notified by sound etc. that the appropriate time has come (you will be notified that the tea has been brewed under your preferred conditions). ).

With such a teapot, it becomes possible to easily brew delicious tea by using a consumer terminal. Further, such conditions may be managed by the teapot's information management department using the product number or name of the tea leaves. By doing this, there is no need to read the table every time tea is brewed, and it is possible to brew delicious tea even if one forgets or does not know the above conditions.

The present invention can be configured as long as it generates a tea brewing method recommendation table as shown in FIG. 4 and allows general consumers to visually recognize this table. The recommended tea brewing method table has the taste items of taste and doubling water arranged on one axis (vertical axis), and the brewing method conditions for each taste category on the other axis (horizontal axis). The other condition may include only the double water content, or both the double water content and the amount of tea leaves and water. In addition, the recommended range Eok is not indicated by tea farms (producers), but is indicated based on the popularity of tea leaves, consumer evaluation results, test results from testing institutions, etc., or is displayed in five stages. It is possible to modify the information as appropriate, such as displaying evaluation comments and evidence. Further, the vertical axis may be divided into, for example, those mainly based on aroma, those mainly based on color, and those mainly based on taste. Furthermore, although the above-mentioned tea brewing method recommendation table was explained as being provided as an image to a communication terminal, such a recommendation table is not provided as image information but as a printed matter (paper medium) for consumers who purchase tea. It may be distributed to

10 Tea producer terminal 20 Tea distributor terminal 30 Tea consumer terminal 40 Tea research institution terminal 50 Tea master terminal 60 Tea brewing method information providing site 68 Management server 682 Tea brewing method table generation unit 684 Tea brewing method table Providing unit 686 Tea brewing method table memory 687 Posting memory 688 Member information database

Claims (6)

A tea brewing method providing method that provides a tea brewing method recommended table recommended by a tea expert,
The recommended tea brewing method table displays recommended brewing method items including the amount of tea leaves, ratio of hot water and water amount, and water temperature for each taste item including double water value that determines the taste and strength of tea. It is equipped with recommended information on how to brew tea.
The computer is
storing the tea brewing method recommendation table in a storage means;
reading the recommended tea brewing method information stored in the storage means and displaying or printing it on a medium;
A tea brewing and providing method characterized by performing the following steps. 2. The tea brewing method providing method according to claim 1, wherein the tea brewing method recommendation table is created for each type of tea leaf type and taste enjoyment type. The recommended tea brewing table is:
Claim 1 or 2, characterized in that there is a field for describing the tea leaf name recommended by an expert and a column classified for each of the taste items, and that the name of the tea leaf and its recommended level can be displayed in this column. Tea brewing method described in . Tea brewing instructions provided by connecting the tea expert terminal of a tea expert, the tea consumer terminal that consumes tea, and the tea brewing instructions information provision management server of the tea brewing instructions information site through a communication network. A system,
The tea brewing method information provision management server is
Brewing method recommendation information that associates taste - determining factors including the amount of tea leaves and water derived from the double-water value of the taste item , including the component infusion temperature, for each taste item including the double-water value that determines the taste and strength of tea. a memory means that memorizes the
means for reading the recommended brewing method information from the storage means;
Sending the read recommended brewing method information to the tea consumer terminal and/or the tea expert terminal via the communication network and displaying the information;
A system for providing tea brewing methods. There are multiple terminals on the tea expert side, and the brewing method recommendation information is
There are tea leaf names recommended by each expert and a column categorized by tea flavor.
In this column, the name of tea leaves recommended by each expert and its recommendation level can be displayed.
The tea brewing method information provision management server is
5. The tea according to claim 4, wherein the brewing method recommendation information is read out and transmitted to the tea consumer terminal and/or the tea expert terminal via the communication network for display. Brewing method provision system. The tea leaves are packed in a bag and have an identification code printed with the recommended brewing method information.
The tea consumer side terminal and/or the tea expert side terminal,
comprising means for reading the identification code photographed by a camera with a reader and transmitting it to the tea brewing method information provision management server via the communication network;
The tea brewing method information provision management server is
Receive the identification code, read out the recommended brewing information having the identification code, and transmit it to the tea consumer terminal and/or the tea expert terminal via the communication network and display it. let,
6. The tea brewing method providing system according to claim 5.