I got my hands on a mortar and pestle and am now looking at all the teas on the teashelf, wondering which will turn out to be the most delicious in powdered form.
I've got some thick, full leaf japanese Sencha, which I'm picking will be a good one. A little chinese green, and some fairly burly looking fujian oolong. Just for fun, I'm going to powder up some daily green tea and jasmine, and see how that turns out.
I'm wondering, do I powder it dry as it stands now, or do I brew it once and wait for the shake to dry out before powdering that? I've heard it both ways.
I'm also wondering where this powdered tea trail might lead, a smoky lapsang souchong/gyokuro konacha? Who knows!
I'll keep you guys posted on my results, and if anyone has any suggestions, this is my first time powdering tea, so any hints or advice would be greatly appreciated.