Seeker wrote:Thank you blairs.blairswhitaker wrote:great picks seeker I really love the Robert Fornell chawan and tenkei hana!
I love tenkei hana, though I nearly always prepare it as koicha.
I love tenkei hana and always make it as usucha - .
I have yet to master the art of koicha - perhaps I will attempt it again sometime soon - the whisking tecnique i imagine is very different tho.
Nice chawan! Reminds me of earth and stone.
I dont know of "taste of kyoto" matcha - how is it?
Can you share any flavor comments?
"taste of Kyoto Reserve Matcha" is imported by a local company here in the san diego area, according to the owner it is grown in kagoshima, and a blend of Okumidori and Yabukita, that is then prepared by a tea master in Uji. As far as the taste goes it has a nice robust and clean taste, a sweet and vegetal attack and a slightly bitter finish.
It does not have a chocolatey flavor found in a lot of matcha. it also does not haver nearly the intense umami/briny character that tenkei hana has. this is a much more subtle matcha ( and a wee bit more economical than tenkei hana). If you must have that dark chocolate taste or the very upfront umami this may not be for you, if you do enjoy a sweet and vegetal flavor with a brisk little bite give it a try...
http://www.tasteofkyoto.com/Taste_of_Ky ... ducts.html
as far as koicha goes here are my main tips. Pre heat and dry the bowl.
Use plenty of matcha.
I start with four heavily loaded chashaku.
I recommend 40ml of 80c-85c water.
pour this more slowly than for usucha.
The whisk makes a difference here as well, if you don't have a large tine koicha whisk use your oldest worn down whisk. (you know the one that doesn't produce great foam any more... that one).
Slowly stir in back and forth and side to side motion.
Avoid trapping bubbles and also getting clumps are the main factors to watch out for.