Let's Make Matcha!

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Let's Make Matcha!

Postby chingwa » May 21st, '09, 21:08

As mentioned in the Teawares forum, here's pictures of my first Matcha session with one of Cory Lum's fine chawan... styled as preparation instructions... ^_^

(and to those who can read the Japanese... :twisted: :twisted: )

Image

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Postby Dreamer » May 21st, '09, 22:19

Nice instructional series...makes me want to whisk up a bowl right now...but I'd be a little too alert for a few to many hours if I had matcha this late!

That is a lovely chawan...it looks like it feel very nice and the color really shows off the color of the matcha!

Thanks for sharing,
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Postby bambooforest » May 21st, '09, 22:44

I suddenly find myself in the mood for matcha!

Well... off to go make a 2nd steep of Maiko Shincha : )

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Postby Salsero » May 21st, '09, 23:57

Brilliant, just brilliant!

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Postby geeber1 » May 22nd, '09, 00:32

Very nice! When I make the plunge into matcha, I know where to go for good instructions!

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Postby Oni » May 22nd, '09, 01:14

I make it exactly like that, but the sifting should be done separately in a matcha sifter.

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Re: Let's Make Matcha!

Postby olivierco » May 22nd, '09, 02:01

chingwa wrote:As mentioned in the Teawares forum, here's pictures of my first Matcha session with one of Cory Lum's fine chawan... styled as preparation instructions... ^_^


Excellent!

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Postby Salsero » May 22nd, '09, 02:03

Sifting directly into the pre-heated chawan is the only sensible approach. I use a smaller sieve, but otherwise the same technique.

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Hilarious!

Postby Intuit » May 22nd, '09, 11:36

The droll labels are a riot. Nice touch of humor to a useful instructional sequence.

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Postby bambooforest » May 22nd, '09, 12:10

I like step 4 the most, "admire." 8)

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Postby Chip » May 22nd, '09, 12:20

Salsero wrote:Sifting directly into the pre-heated chawan is the only sensible approach. I use a smaller sieve, but otherwise the same technique.

Ditto Sal, I actually use a tetsubin infuser which is perfect.

Thanks for sharing with us so illustratively Chingwa.

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Postby twinofmunin » May 22nd, '09, 13:13

Chip wrote:
Salsero wrote:Sifting directly into the pre-heated chawan is the only sensible approach. I use a smaller sieve, but otherwise the same technique.

Ditto Sal, I actually use a tetsubin infuser which is perfect.


Aha, so I'm not the only person who uses a tetsubin infuser for this... :)

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Postby Chip » May 22nd, '09, 13:37

twinofmunin wrote:
Chip wrote:
Salsero wrote:Sifting directly into the pre-heated chawan is the only sensible approach. I use a smaller sieve, but otherwise the same technique.

Ditto Sal, I actually use a tetsubin infuser which is perfect.


Aha, so I'm not the only person who uses a tetsubin infuser for this... :)

Necessity was the mother of invention. I was desperately looking around the house in my matcha improv period, this one improv stuck with me because it works better than the actual matcha tin/screens that cost 20 USD with shipping.

Mine fits perfectly into a sample tin I got from Upton, like it was made for it, so I store it there.

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Postby tjkoko_off » May 24th, '09, 15:34

Question about sifting matcha: should the entire canister (28g-40g) be sifted at once or should only one serving of matcha be sifted each time that a single bowl is made?

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Postby Salsero » May 24th, '09, 16:26

I sift one serving each time. I figure that exposing the whole canister to air at once and then re-storing it couldn't be good for the tea. But mostly it just seems easier and more natural to me to do it for each serving.

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