May 21st, '09, 21:08
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by 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...
)
May 21st, '09, 22:19
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by 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,
Dreamer
May 21st, '09, 22:44
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by 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 : )
May 21st, '09, 23:57
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by Salsero » May 21st, '09, 23:57
Brilliant, just brilliant!
May 22nd, '09, 00:32
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by geeber1 » May 22nd, '09, 00:32
Very nice! When I make the plunge into matcha, I know where to go for good instructions!
May 22nd, '09, 01:14
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by Oni » May 22nd, '09, 01:14
I make it exactly like that, but the sifting should be done separately in a matcha sifter.
May 22nd, '09, 02:01
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by 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!
May 22nd, '09, 02:03
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by 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.
May 22nd, '09, 11:36
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by Intuit » May 22nd, '09, 11:36
The droll labels are a riot. Nice touch of humor to a useful instructional sequence.
May 22nd, '09, 12:10
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by bambooforest » May 22nd, '09, 12:10
I like step 4 the most, "admire."
May 22nd, '09, 12:20
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by 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.
blah blah blah SENCHA blah blah blah!!!
May 22nd, '09, 13:13
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by 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...
May 22nd, '09, 13:37
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by 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.
blah blah blah SENCHA blah blah blah!!!
May 24th, '09, 15:34
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by 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?
May 24th, '09, 16:26
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by 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.