common Japanese tea types explained by Dr. Weil

[kongni]

I just came across this article by Dr. Weil that describes common Japanese tea types. It was a good read for me since I'm still pretty new to Japanese tea.

Here's the article:

http://www.drweil.com/drw/u/id/ART02854

[Salsero]

You might also find O-Cha's glossary helpful.

http://www.o-cha.com/greenteaglossary/

[olivierco]

And the Ippodo website

http://www.ippodo-tea.co.jp/en/tea/grouping.html

[inspectoring]

Dr. Weil is asking to use 1 teaspoon of matcha???? Thats a little too much if I may say so...

[chamekke]

Dr. Weil is asking to use 1 teaspoon of matcha???? Thats a little too much if I may say so...

That's about how much I use. Possibly a little more, if anything.

The funny thing is that he doesn't say how much water to use!

[Salsero]

The funny thing is that he doesn't say how much water to use!

It's my understanding that he snorts it.

[Smells_Familiar]

It's my understanding that he snorts it.

lol, that would dry my sinuses. I dip .5 teaspoons under my eyelid, but only if it's organic...

[Geekgirl]

matcha cream cheese brownies

100g dark chocolate (min. 70%)
100g dark chocolate (min. 55%)
3 tbs cocoa powder
120g unsalted butter
3 large eggs
200g brown sugar
75g flour
250g cream cheese
100g sugar
1 egg
1 tbs flour
1 1/2 tsp matcha

(makes a 18x18cm pan, 12 generous squares)

preheat oven to 170C and line the base of a pan with baking paper.
melt dark chocolate and butter in a bowl over simmering water.
whisk cocoa powder into melted chocolate and set aside mixture to cool.
beat sugar and eggs in a bowl until thick and light.
combine melted chocolate and egg mixture and gently fold in flour.
beat cream cheese in a separate bowl until smooth and fluffy.
gradually beat in the sugar until dissolved.
add egg and mix to combine, scraping the sides of the bowl.
stir in the flour and matcha
pour the chocolate batter and cream cheese mixture alternatively into the prepared pan.
bake for 35-40 minutes or until an inserted skewer comes out with a few sticky crumbs.
cool before attempting to slice.

Seemed appropriate.

[kongni]

matcha cream cheese brownies

100g dark chocolate (min. 70%)
100g dark chocolate (min. 55%)
3 tbs cocoa powder
120g unsalted butter
3 large eggs
200g brown sugar
75g flour
250g cream cheese
100g sugar
1 egg
1 tbs flour
1 1/2 tsp matcha

(makes a 18x18cm pan, 12 generous squares)

preheat oven to 170C and line the base of a pan with baking paper.
melt dark chocolate and butter in a bowl over simmering water.
whisk cocoa powder into melted chocolate and set aside mixture to cool.
beat sugar and eggs in a bowl until thick and light.
combine melted chocolate and egg mixture and gently fold in flour.
beat cream cheese in a separate bowl until smooth and fluffy.
gradually beat in the sugar until dissolved.
add egg and mix to combine, scraping the sides of the bowl.
stir in the flour and matcha
pour the chocolate batter and cream cheese mixture alternatively into the prepared pan.
bake for 35-40 minutes or until an inserted skewer comes out with a few sticky crumbs.
cool before attempting to slice.

Ooooh! Sounds yummy
Maybe you can post this recipe in the matcha/sencha recipe thread too

GeekgirlUnveiled - I think I saw some of your awesome tea related photography on Flickr. Are you the same GeekgirlUnveiled?

[Geekgirl]

Ooooh! Sounds yummy
Maybe you can post this recipe in the matcha/sencha recipe thread too

GeekgirlUnveiled - I think I saw some of your awesome tea related photography on Flickr. Are you the same GeekgirlUnveiled?

I haven't tried the recipe myself, but I'm assured it's fabulous.

Yes, I'm the same geekgirl, and thank you!

[kongni]

Thank you so much for the great links to Ippodo and O-Cha. I especially like how O-Cha's site lists percentages of contrywide production in Japan for each tea type.

After seeing these sites I realize I still have a LOT to learn about tea!

[Salsero]

Are you the same GeekgirlUnveiled?

I don't even want to live in a world where there might be two of them! It boggles the mind.

[Geekgirl]

Double Mint Double Fresh!!!

[Chip]

Thank you so much for the great links to Ippodo and O-Cha. I especially like how O-Cha's site lists percentages of contrywide production in Japan for each tea type.
After seeing these sites I realize I still have a LOT to learn about tea!

Kongni, I thought it was important to explain about the percentages on the O-Cha site. They are one of the few who post this information. In Japan, this is a big issue. If a tea is sold as from Uji, it must be more than 50% Uji leaf. Same thing with other prefectures.

I believe Kevin once said that his teas were 100% from prefecture listed, but I think I will ask him again. I will also ask him why he lists this and nobody else does.

In Japan, a lot of blending takes place. This is not necessarily a bad thing. But if a vendor is blending to cut costs, then it certainly can be. For instance, it is possible for a vendor to blend Chinese sencha with their blends to lower their cost and increase profits. While this practice rarely occurs for Japanese domestic market, I am 100% certain it does for international exports!

So, buyer beware!

[Geekgirl]

edit: wow chip, you are fast! I thought you were being double-mint-double-fresh-double-post!