Today's MatchaWan :D (new name, but tea's the same)

[Seeker]

Today's matcha, Kaoru supreme.

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ahhh.

[TIM]

In support of our friends in Japan. Specially Ippodo and their team. I dedicated a Gyokuro moment with my old and new friends: Kizaemon Ido chawan and hagi plate.

The road ahead is difficult, but you got all the tea lovers in the world to support you all.

[Stentor]

Today's matcha, Kaoru supreme.
ahhh.

Love that very appropriately named "rabbit's fur" chawan.

How would you rate the Kaoru Supreme?
I'm no matcha expert at all, but I think it's pretty great. It's the third matcha I've tried and it's also easily the best.
(I'm secretly hoping you'll say it's mediocre so I can look forward to even better matcha in the future)


Can you recommend a good next step on my matcha journey?

[Seeker]

Thank you Stentor.
Hmmm - I have mixed feelings about the Kaoru.
When I first opened it and then placed some chashaku's full into my chawan, I experienced some really great aromas - also as I began to whisk.
But as I finished my whisking, the aromas turned very oceanic, seaweed-y, and grassy - my least favorite aromas in matcha.
I prefer aromas that are reminiscent of nuttiness, chocolate, white chocolate, cocoa, and some slight earthiness/umami.
All that said - I've been really enjoying it lately - and not getting those aromas so much - perhaps because I've increased my brew temp closer to boiling - maybe 195F (instead of 180).

My hands down favorites in matcha are (all three are tied for 1st):
Yuuki-cha's Tenkei Hana, and two from Ippodo, Wakamatsu & Horai.

I'd love to hear about your next step in matcha!

Cheers!

ps - a cautionary note: I've learned through my OTTI experiences here with TC that taste is very subjective and that there is a wide variation of experience of the same teas. So please take my tasting notes with a big grain of salt. Good luck, and may the froth be with you!

[Stentor]

Just had some Kaoru Supreme Organic Matcha from O-Cha in my Seigan chawan.

[hopeofdawn]

Just had some Kaoru Supreme Organic Matcha from O-Cha in my Seigan chawan.

Wow, that is utterly gorgeous! I love the carving along the outside--and it must be lovely to the touch as well, I'd bet.

[Seeker]

beautiful bowl Stentor! I just love the combination of the crackling and those carved ridges. Wow.
How was your kaoru - yummy I bet!

[Stentor]

Wow, that is utterly gorgeous! I love the carving along the outside--and it must be lovely to the touch as well, I'd bet.

beautiful bowl Stentor! I just love the combination of the crackling and those carved ridges. Wow.

Thank you. Yes, the texture is really nice. What is great is that the part of the brim that touches the lip is perfectly smooth so the carving doesn't get in the way of a smooth sipping experience.
I have a guinomi of the same design (see my avatar picture) that doesn't have such a smooth edge. I suppose in the smaller form factor it's harder to get the carving done precisely and have a smooth brim at the same time. It's no problem at all, though.
The crackling is quite dramatic up close. Unfortunately I don't have a good enough camera to capture it accurately.

I wish Seigan made more pieces with this blue porcelain glaze. I really love it. I would love bowl shaped sencha cups in this style or yunomi even. I have only seen guinomi or matchawan so far.
I have to say that these pieces are rather heavy compared to rougher clay/stone ware work of the same size. I suppose the dense porcelain clay is the reason for this.

How was your kaoru - yummy I bet!

Yes, very yummy Couldn't help myself and had to have two bowls.
I have not noticed any marine, seaweed aroma with this one yet by the way. Maybe you used more powder the time you noticed these aromas?
I definitely think it's more along the lines of nutty, cocoa etc. With only one heaping chashaku and 3 oz of water at about 80° C/176° F it's really mild and a little sweeter. I enjoyed this as well. Mostly, I've been doing roughly 2 chashaku.
I'm going through this can at an alarmingly fast rate

[Seeker]

I'm glad you enjoyed your kaoru Stentor - and yes, with the exception of that first session, all kaoru sessions since have been more cocoa-y. Yay!

Today: the volcanic/geode by Cory Lum with kaoru:

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ps - not very happy with this photo - really struggling with my new cam, just haven't gotten a vibe with it yet. Sigh.

[brandon]

My favorite teabowl is not ceramic, but glass.



I am drinking Ippodo's seasonal spring offering Nodaka.

[Seeker]

Nice chawan Brandon, and really nice shots! Love the vivid green of the matcha in the first one!

[TubbyCow]

Brandon, that glass chawan is crazy-sexy. Thanks for sharing!

[IPT]

It isn't a new Chawan, but it is a new photo, so I thought I'd share. It's was made by our own Splitfire Potter, Bill. I tried my hand at an artsy photo.

[Seeker]

Great shot IPT! Looks super yummy. And it looks like there's a nice little treat there with your matcha too.
I love the mountain-scape of that chawan.
Mmmm.

Brandon - I was also admiring the white lines in your class chawan that remind me of brush strokes but oh so lovingly placed. Also reminds me of the shiro gesho that Cory was displaying and talking about.

cheers.

[IPT]

Thanks Seeker. It reminded me of the old John Ford/John Wayne westerns and I had to have it. Bill Makes some really cool pieces! The shino interior really sets it off.