Koicha


Made from leaves that have not been oxidized.

Postby inspectoring » Aug 7th, '08, 01:34

thanks guys. Ok - so I have my matcha. While I was experimenting the last time, I had little left and I tried 4 matcha scoops for one cup - 2 oz and as a result two things happened. One , my head started spinning and two, I saw the shiny bottom of the can.

In any case, I am determined and by god - no matter how many cans it may take - I will get it right.

I know that the temperature and doubling the amount made a big difference but I do not remember getting the very impressive sweet taste.

Now - are you guys sure 4 matcha spoons is the right amount? I know oliverco stated about 5 gms but I really don't want to end up in ER with caffeine poisioning. I am studying for a VERY VERY important board exam - and every day counts.


Also - how can I take pictures and post it here? I have pictures on my camera but don't know how to insert it in the post as some people do here. Can I upload it?

I have purchased a couple of cans as I live very very far from the store and I know at 5 gms a cup - I am going to run out in 4 - 5 trials.

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Postby Salsero » Aug 7th, '08, 02:33

inspectoring wrote: Also - how can I take pictures and post it here?
Open a free Photobucket account and upload the photos to the Photobucket account. Copy the IMG link that accompanies your photo and paste it in your post here. The photo remains at Photobucket, but magically looks like it is here.
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Postby inspectoring » Aug 7th, '08, 14:26

thank you salsero :)
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Postby joelbct » Aug 7th, '08, 14:40

inspectoring wrote:Now - are you guys sure 4 matcha spoons is the right amount? I know oliverco stated about 5 gms but I really don't want to end up in ER with caffeine poisioning. I am studying for a VERY VERY important board exam - and every day counts.


joelbct wrote:I too use 2-3 somewhat heaping Chashaku scoops-full. A 20-gram tin would last me more like 8 or 10 sessions, personally.


I wouldn't use 5 grams personally, unless I was making like 16 oz of matcha
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Postby inspectoring » Aug 7th, '08, 21:25

joelbct wrote:
inspectoring wrote:Now - are you guys sure 4 matcha spoons is the right amount? I know oliverco stated about 5 gms but I really don't want to end up in ER with caffeine poisioning. I am studying for a VERY VERY important board exam - and every day counts.


joelbct wrote:I too use 2-3 somewhat heaping Chashaku scoops-full. A 20-gram tin would last me more like 8 or 10 sessions, personally.


I wouldn't use 5 grams personally, unless I was making like 16 oz of matcha


Well - that would be about 2 gms per session. I just tried it - but for some reason I feel that chalky taste - using about 4 oz of water. Present at 155 deg and at 175 deg. I guess I will play around with the water quantity.
Thanks guys.
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Postby olivierco » Aug 8th, '08, 02:07

If you want to drink your matcha as koicha, you have to double/triple the quantity of matcha depending on how thick you want it to be.
For usacha 2 gr for about 3 oz of water on average for me.
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Postby inspectoring » Aug 12th, '08, 02:29

olivierco wrote:If you want to drink your matcha as koicha, you have to double/triple the quantity of matcha depending on how thick you want it to be.
For usacha 2 gr for about 3 oz of water on average for me.


I know this is not accurate - but roughly how many "heaping" matcha spoon scoops would be 2 grams?
With 3 oz - what temp do you use?
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Postby olivierco » Aug 12th, '08, 02:42

inspectoring wrote:
I know this is not accurate - but roughly how many "heaping" matcha spoon scoops would be 2 grams?
With 3 oz - what temp do you use?


2 1/2 heaping chashaku would be approximatively 2g for me.
about 75°C (170°F) for me (preheated chawan), sometimes a little less.
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Postby inspectoring » Aug 12th, '08, 20:49

Now just out of curiosity - and the answer is obvious but still I want to ask - are roughly all chashaku hold the same amount of matcha?
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Postby olivierco » Aug 13th, '08, 03:51

inspectoring wrote:Now just out of curiosity - and the answer is obvious but still I want to ask - are roughly all chashaku hold the same amount of matcha?


I don't think so.
For usacha, I had to use my scale many times before being able to measure matcha just with the chashaku.
For koicha it is simpler as I add water until I get the desired thickness.
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Postby inspectoring » Aug 13th, '08, 15:13

I can't believe this !!! I spent 50 $on a scale that can't give me any decimals. On top of that - it is so useless it can't differentiate between 1 gm and 2 gms.

I guess I will have to go with the generic 2 spoons...and take it from there.
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Postby Pentox » Aug 13th, '08, 15:24

inspectoring wrote:I can't believe this !!! I spent 50 $on a scale that can't give me any decimals. On top of that - it is so useless it can't differentiate between 1 gm and 2 gms.

I guess I will have to go with the generic 2 spoons...and take it from there.


i'm guessing you got a food scale then? It probably has resolution for larger amounts like ~100g and the like. The scale I use is to .01g. Not that I need that resolution and it overloads at 100g, but i like to know :P
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Postby inspectoring » Aug 13th, '08, 20:35

thanks pentox...what scale is that and where can I get it?
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Postby xuancheng » Feb 14th, '09, 03:27

I was about to start a new post to ask if people really drank koicha this thick?! But then I found this thread, and I guess some do.

I first realized koicha was so thick when I found this post on a blog called Kyoto Foodie. The post is about the Ippodo teahouse in Kyoto. It is old, but worth checking out if you haven't seen it.

I have seen different opinions on how to stir the koicha, some tea schools use the Chasen, some use the chashaku. When one wishes to use a chasen, should one buy a different sort of chasen? (setting aside the issue of saving money, for a moment.)
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Postby olivierco » Feb 14th, '09, 04:36

xuancheng wrote:
I have seen different opinions on how to stir the koicha, some tea schools use the Chasen, some use the chashaku. When one wishes to use a chasen, should one buy a different sort of chasen? (setting aside the issue of saving money, for a moment.)


For koicha, you can brew it with a "normal" chasen and have good results but it is easier with a chasen with less tines which is less fragile.

I use this one:

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