skilfautdire wrote:IPT, still out of curiosity (which some people say is a deep well ...) are you drinking Chinese matcha ? I'm asking because a colleague told me recently that he saw a documentary on a Chinese TV channel in which they had people in a small village in some mountains still drinking matcha like they used to hundreds of years ago, whisking rapidly the tea powder to make a froth.
So I figured that China being such a large and diversified country, that knowledgeable tea people in China could probably know more about the current state of Chinese matcha and possibly good quality sources for it.
I do have some Chinese matcha, but I mostly drink Japanese. The Chinese matcha, which I do like, is much coarser and very dark green. It is not as light and refreshing as I would say the Japanese matcha is. I also get some that is made in the traditional Song Dynasty Style. Step by step as in the Chajing. It's quite interesting and fun. The person who makes it reproduced all the tools traditionally used. It's a fun process. I've gotten to see him making it, but he won't let me take photos. Making is is quite time consuming, as is brewing it.