Ready for Matcha

Made from leaves that have not been oxidized.

Aug 22nd 16 10:41 am
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Ready for Matcha

by Noonie » Aug 22nd 16 10:41 am

I was at a tea house on the weekend and I ordered matcha. This is a good tea house, with an adjoining tea store that I've had things ordered online and shipped in the past. This time I was able to visit the store in person. The matcha was, I think, well prepared as I watched the process...and I enjoyed the results. So I popped over to the store and picked up the required teaware and some matcha. I will be learning how to prepare the matcha via some videos and tips from some of the popular vendor sites. I may came back here with questions...

Cheers!

Aug 23rd 16 6:52 pm
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Re: Ready for Matcha

by Noonie » Aug 23rd 16 6:52 pm

My first attempt was pretty good, I think :)

I followed the instructions on the ocha and maiko websites. Whisking is going to take some getting used to, as I found my arm got tired after 30 seconds. I probably whisked for 1 minute. I ended up with a mix of small to medium bubbles. Not micro-tiny, but not very large either. And the tea tasted smooth with no bitterness or off-putting tastes, though not in an amazing way. This probably has to do with the quality and freshness of the matcha in addition to my technique. I'll be buying from a few different places once my technique improves. I will also start focusing on the ceremonial aspects (focus, calming the mind from other distractions...that sort of thing), as I'm usually somewhat distracted (in a hurry, multitasking) when making and drinking tea.

Aug 25th 16 9:13 am
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Re: Ready for Matcha

by Noonie » Aug 25th 16 9:13 am

I made it again this morning and had some minor improvements. I still used about 2g, but this time around 90ml of water (versus 110ml the fist time). The resulting flavour was slightly more robust, which I enjoyed. Whisking was also a bit better.

Aug 25th 16 10:30 am
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Joined: Jun 13th 13 8:18 am

Ready for Matcha

by Pig Hog » Aug 25th 16 10:30 am

You should be using around 60-70ml of water. Whisk from the wrist, not the elbow and you should be aiming for no more than about 10 seconds of whisking but your time will decrease as you get more proficient. I also find the odd circle around the bowl helps to keep things even and your bubbles nice and fine.

Aug 25th 16 5:28 pm
Posts: 224
Joined: Aug 28th 11 12:08 pm

Re: Ready for Matcha

by Noonie » Aug 25th 16 5:28 pm

Pig Hog wrote:You should be using around 60-70ml of water. Whisk from the wrist, not the elbow and you should be aiming for no more than about 10 seconds of whisking but your time will decrease as you get more proficient. I also find the odd circle around the bowl helps to keep things even and your bubbles nice and fine.
Thanks! I'm probably closer to one minute of whisking, and I circled the bowl slowly towards the end. I was more from the elbow first attempt, and found it easier with the wrist on my second attempt.

Sep 1st 16 9:10 am
Posts: 224
Joined: Aug 28th 11 12:08 pm

Re: Ready for Matcha

by Noonie » Sep 1st 16 9:10 am

I used a sifter today. I found a kitchen one that rests on the top of the chawan. There were of course fewer lumps after sifting. The result was frothier matcha, and I would say a bit smoother and sweeter tasting.

I have a couple questions (if anyone is still out there :-(

- I store the opened 20g tin of matcha in the fridge. It's seemed ok to me, but I do think of condensation and odours getting into the tin...though the matcha so far tastes great. Where do you store your opened matcha?

- do you rinse and dry your sifter? I read about not doing so because of it rusting when wet,but I'm drying it so I can't see this happening?

Thanks!

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Sep 1st 16 2:42 pm
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Re: Ready for Matcha

by William » Sep 1st 16 2:42 pm

Noonie wrote: - I store the opened 20g tin of matcha in the fridge. It's seemed ok to me, but I do think of condensation and odours getting into the tin...though the matcha so far tastes great. Where do you store your opened matcha?
Once opened, I suggest you to store the matcha at room temperature; if stored in the fridge (or freezer), every time you take out the matcha condensation will occur, quickly degrading the tea.

Sep 2nd 16 7:05 pm
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Joined: Aug 28th 11 12:08 pm

Re: Ready for Matcha

by Noonie » Sep 2nd 16 7:05 pm

William wrote:
Noonie wrote: - I store the opened 20g tin of matcha in the fridge. It's seemed ok to me, but I do think of condensation and odours getting into the tin...though the matcha so far tastes great. Where do you store your opened matcha?
Once opened, I suggest you to store the matcha at room temperature; if stored in the fridge (or freezer), every time you take out the matcha condensation will occur, quickly degrading the tea.
Thanks. Makes sense to not go in and out of the fridge. How about unopened tins, freezer or fridge?

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Sep 2nd 16 11:29 pm
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Re: Ready for Matcha

by William » Sep 2nd 16 11:29 pm

Noonie wrote:
William wrote:
Noonie wrote: - I store the opened 20g tin of matcha in the fridge. It's seemed ok to me, but I do think of condensation and odours getting into the tin...though the matcha so far tastes great. Where do you store your opened matcha?
Once opened, I suggest you to store the matcha at room temperature; if stored in the fridge (or freezer), every time you take out the matcha condensation will occur, quickly degrading the tea.
Thanks. Makes sense to not go in and out of the fridge. How about unopened tins, freezer or fridge?
How you prefer, albeit freezer (as I do) offer a more stable environment.

Oct 20th 16 9:55 am
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Joined: Aug 28th 11 12:08 pm

Re: Ready for Matcha

by Noonie » Oct 20th 16 9:55 am

I finished my first tin and I've since been enjoying a recent order from Hibiki-An. It's the second best grade they sell. It wasn't too pricey. It's smoother and sweeter than the first one I tried, though my technique has improved so that may be helping. I only have it 3-4 times per week, so it does take a while to work through the tin...which makes me worry that it's losing freshness as time passes and I keep opening the tin.