Let's Make Matcha!

[chingwa]

As mentioned in the Teawares forum, here's pictures of my first Matcha session with one of Cory Lum's fine chawan... styled as preparation instructions... ^_^

(and to those who can read the Japanese... )

[Dreamer]

Nice instructional series...makes me want to whisk up a bowl right now...but I'd be a little too alert for a few to many hours if I had matcha this late!

That is a lovely chawan...it looks like it feel very nice and the color really shows off the color of the matcha!

Thanks for sharing,
Dreamer

[bambooforest]

I suddenly find myself in the mood for matcha!

Well... off to go make a 2nd steep of Maiko Shincha : )

[Salsero]

Brilliant, just brilliant!

[geeber1]

Very nice! When I make the plunge into matcha, I know where to go for good instructions!

[Oni]

I make it exactly like that, but the sifting should be done separately in a matcha sifter.

[olivierco]

As mentioned in the Teawares forum, here's pictures of my first Matcha session with one of Cory Lum's fine chawan... styled as preparation instructions... ^_^

Excellent!

[Salsero]

Sifting directly into the pre-heated chawan is the only sensible approach. I use a smaller sieve, but otherwise the same technique.

[Intuit]

The droll labels are a riot. Nice touch of humor to a useful instructional sequence.

[bambooforest]

I like step 4 the most, "admire."

[Chip]

Sifting directly into the pre-heated chawan is the only sensible approach. I use a smaller sieve, but otherwise the same technique.

Ditto Sal, I actually use a tetsubin infuser which is perfect.

Thanks for sharing with us so illustratively Chingwa.

[twinofmunin]

Sifting directly into the pre-heated chawan is the only sensible approach. I use a smaller sieve, but otherwise the same technique.

Ditto Sal, I actually use a tetsubin infuser which is perfect.

Aha, so I'm not the only person who uses a tetsubin infuser for this...

[Chip]

Sifting directly into the pre-heated chawan is the only sensible approach. I use a smaller sieve, but otherwise the same technique.

Ditto Sal, I actually use a tetsubin infuser which is perfect.

Aha, so I'm not the only person who uses a tetsubin infuser for this...

Necessity was the mother of invention. I was desperately looking around the house in my matcha improv period, this one improv stuck with me because it works better than the actual matcha tin/screens that cost 20 USD with shipping.

Mine fits perfectly into a sample tin I got from Upton, like it was made for it, so I store it there.

[tjkoko_off]

Question about sifting matcha: should the entire canister (28g-40g) be sifted at once or should only one serving of matcha be sifted each time that a single bowl is made?

[Salsero]

I sift one serving each time. I figure that exposing the whole canister to air at once and then re-storing it couldn't be good for the tea. But mostly it just seems easier and more natural to me to do it for each serving.