Extra Steaming


Made from leaves that have not been oxidized.

Extra Steaming

Postby joelbct » Jan 1st, '08, 14:29

Yummy.... This is for you, Fukamushi Dynasty :)

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Postby Chip » Jan 1st, '08, 14:32

:shock: , what, no fukamushi cha for anybody else???

What selection is in your cup?
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Postby joelbct » Jan 1st, '08, 14:34

Ha ha, it is for all to enjoy! That is the Chiran (Kagoshima) from Ito En...

I have a shipment coming in from O-Cha, but it is Matcha and the powdered sencha for 'on-the-go' tea. I will try some of their loose leaf senchas next, but I have like 12 varieties of tea in the mail already, need to slow down :)

BTW, Ito En's Megami is also good, for intensely steamed tea...
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Postby Chip » Jan 1st, '08, 14:37

Ahhhh, yes, I saw that they had a Chiran offering, but I don't recall it was fuka.

When you go there, they break out all kinds of jewels from that cool tea fridge of theirs. I like going there, you can buy as little as 1 ounce. Online, you gotta get 3 ounces.

Last time there, I got 2 kagos and a really unusual Uji kabusecha. Seems I had the Megami too.
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Postby joelbct » Jan 1st, '08, 14:41

Chip wrote:Ahhhh, yes, I saw that they had a Chiran offering, but I don't recall it was fuka.

When you go there, they break out all kinds of jewels from that cool tea fridge of theirs. I like going there, you can buy as little as 1 ounce. Online, you gotta get 3 ounces.

Last time there, I got 2 kagos and a really unusual Uji kabusecha.


It isn't Fukamushi,, but it is deep-steamed, in accordance with FD's tastes...

I liked their Uji Kabuse, sort of a cross between a Gyokuro and Sencha...

And yes, I like that they will sell you 1 ounce at a time... And they have a nice ambience at Ito En. I want to try eating upstairs at their restaurant...
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Postby joelbct » Jan 1st, '08, 14:45

Actually, wait, if Fukamushi means extra-steamed Sencha, then yes, Ito En's Chiran and Megami are both Fukamushi...

Thank goodness for O-Cha's Glossary :)... very informative actually...
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Postby Chip » Jan 1st, '08, 14:50

Yes, the atmosphere is very cool, love the big iron pot they have on the fire...I picked up a kyusu that was for sale and almost dropped it when I saw it was almost 400 bucks, crazy. The pot was so light, so delicate, so cool. But 400 bucks buys a lot of tea.

I would try to get there each time I go to NYC, pick up a few gems.
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Postby joelbct » Jan 1st, '08, 14:59

They do have some beautiful teaware in the store. And the employees are knowledgeable. I dig the black outfits too. I also try to stop by most times I am in the city.

I could use a Kyusu and some Japanese cups... O-Cha has some nice ones.
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Postby Chip » Jan 1st, '08, 15:04

O-cha has some nice kyusu, but most have the 360* screen, that thing makes me nervous.

Some of his cups are nice also.
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Postby joelbct » Jan 1st, '08, 15:14

Ah, I hate screens-inside-pots.... I always pour mine through a handheld strainer (edit- I use a 3" strainer, smaller than the one linked here, but same idea)
Last edited by joelbct on Jan 1st, '08, 15:46, edited 1 time in total.
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Postby Chip » Jan 1st, '08, 15:21

Really, Joel, how do you manage multible infusions?

I prefer the screen at the spout only...hmmm, but I speak in ignorance since I never tried the 360*. I just think of all the moisture behind that screen, gives me the willies.
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Postby joelbct » Jan 1st, '08, 15:24

Well, my process is I use a glass bodum carafe like the one in my new avater (though I don't use the mesh coffee-presser screen), easier to clean than a pot, and I like watching the liquid and the leaves when I stir.

I pour the tea off into glass cups through the handheld strainer, which makes for easy squeezing of the excess liquid, then I put the leaf in a small tupperware in the fridge to reinfuse later that day, for greens and whites at least. Blacks just go into the compost container.

I usually brew 20oz or more at a time, so I don't need to reinfuse for a bit, hence the tupperware in the fridge.
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Postby Ed » Jan 1st, '08, 15:35

o-cha's new Fukamushi Supreme is remarkable, btw. I've wanted to try Ito En's Megami but I haven't gotten around to it yet...
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Postby Space Samurai » Jan 1st, '08, 18:32

Chip wrote:I prefer the screen at the spout only...hmmm, but I speak in ignorance since I never tried the 360*. I just think of all the moisture behind that screen, gives me the willies.


I had one for the while, they are not problematic (I didn't care much for the pot itself, however). Functionaly they're sound, and do a superb job, though many know I prefer sasame (clay mesh screen).

I don't understand the need for the complete 360 band, though. An ita ami, like the one in Rishi's wangata dobin, does the same job just as well with less material.
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Postby Ed » Jan 1st, '08, 19:14

I think the 360* obi ami is supposed to allow for faster and more complete pouring because the leaves can't cover the mesh as easily to slow the flow.
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