Gonna make some Konacha.


Made from leaves that have not been oxidized.

Gonna make some Konacha.

Postby Pondocus » Aug 21st, '07, 07:18

Hey.
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.
Thanks.
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Pondocus
 
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Location: Christchurch, New Zealand

results.

Postby Pondocus » Aug 21st, '07, 19:07

the results of the first nights powdering are in.
Japanese Sencha makes a delicious powdered tea.
The oolong is very, very bitter. Not really recomended.
The jasmine green was mediocre.
Today I'm going to go out and get some white tea to try, and see if I can source and Tencha.
Anyone know offhand where I could pick some up online?
thanks.
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Pondocus
 
Posts: 5
Joined: Jun 7th, '0
Location: Christchurch, New Zealand


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