TeaChat

This question should probably have been posted under the "questions too stupid for public consumption" section, but here goes:

Is it OK too keep whisking one's matcha when the foam dissipates? Since I am a "western gulper," I tend to take my matcha in 6 ounce portions, for convenience. However, with these larger sized portions, I notice that my nice head of creamy foam dissipates half-way through the bowl. Can I rewhisk at this point, or does this somehow change the flavor of the tea?

Just curious, how much matcha are you using for the 6oz?

You can rewhisk Matcha, but the bubbliness of the broth depends on several factors: (1) the thickness of the Matcha, (2) the type/brand of Matcha, and (3) the temperature.

Thinner Matchas will always provide you with more foam than thick. edkreuger alludes to an important issue; different Matcha may vary with the brand or type; it can even relate to the the grind. Warm Matcha will maintain its bubbles longer than cold; it's a beverage that's supposed to be enjoyed immediately, so don't expect Matcha to keep the bubbles indefinitely.

... also depends on the freshness of the matcha.

You can certainly try it and find out.

edkrueger wrote:Just curious, how much matcha are you using for the 6oz?

I'm using about 5 chashaku scoops. Not sure how many grams that works out to. Water temp about 170 F. Brand: Organic Uji Matcha Yuuki Midori.
I've tried re-whisking with mixed results. I guess it may be temp related. Think I should just throw in the towel and have two 3 oz bowls instead of one 6 oz?

The ratio seems fine.
The amount... not so much...
Its probably your water temperature as you say. I would find 170 too cool for a 80-90ml bowl. It you want it to refroth, you may have to use hotter water and tolerate a little bitterness.

edkrueger wrote:The ratio seems fine.
The amount... not so much...
Its probably your water temperature as you say. I would find 170 too cool for a 80-90ml bowl. It you want it to refroth, you may have to use hotter water and tolerate a little bitterness.

Gotcha. Thanks.

Traditionally, usucha, or thin tea should only be made enough for three generous sips. Only two chashaku scoops should be enough, and NEVER re-whisk as you will lose the taste, and the temperature.

If you want the foamy creaminess, stick to smaller portions; you can always make more cups of tea if you're not satisfied with only one.

robbie_olive wrote:Traditionally, usucha, or thin tea should only be made enough for three generous sips. Only two chashaku scoops should be enough, and NEVER re-whisk as you will lose the taste, and the temperature.

If you want the foamy creaminess, stick to smaller portions; you can always make more cups of tea if you're not satisfied with only one.

Thank you, robbie I now believe that is the way to go.
Cheers,
Gary

Quite often i find traditional way not really fitting me. I think it's good idea to search for your own way of making tea, what works best for you. Re-whisking can be used, but result is worse than splitting same amount in two sessions. Not as good foam and flavor is changing little bit too. Just try both ways and compare, can you spot the difference?

I like to use 100ml of water and 2-3 chasaku of usucha matcha.

robbie_olive wrote:Traditionally, usucha, or thin tea should only be made enough for three generous sips.

i have read on several occasions that 3 and 1/2 sips is the traditional amount. not to quibble, i only mention this as i never understood why the last 1/2 sip, as three seems more sensible.

Its just like the scoops. Why not make the chashaku slightly smaller and do 2 scoops?