thanks guys. Ok - so I have my matcha. While I was experimenting the last time, I had little left and I tried 4 matcha scoops for one cup - 2 oz and as a result two things happened. One , my head started spinning and two, I saw the shiny bottom of the can.
In any case, I am determined and by god - no matter how many cans it may take - I will get it right.
I know that the temperature and doubling the amount made a big difference but I do not remember getting the very impressive sweet taste.
Now - are you guys sure 4 matcha spoons is the right amount? I know oliverco stated about 5 gms but I really don't want to end up in ER with caffeine poisioning. I am studying for a VERY VERY important board exam - and every day counts.
Also - how can I take pictures and post it here? I have pictures on my camera but don't know how to insert it in the post as some people do here. Can I upload it?
I have purchased a couple of cans as I live very very far from the store and I know at 5 gms a cup - I am going to run out in 4 - 5 trials.
[/img]
Aug 7th, '08, 02:33
Posts: 5151
Joined: Dec 20th, '06, 23:33
Scrolling: scrolling
Location: Gainesville, Florida
inspectoring wrote:Now - are you guys sure 4 matcha spoons is the right amount? I know oliverco stated about 5 gms but I really don't want to end up in ER with caffeine poisioning. I am studying for a VERY VERY important board exam - and every day counts.
I wouldn't use 5 grams personally, unless I was making like 16 oz of matchajoelbct wrote: I too use 2-3 somewhat heaping Chashaku scoops-full. A 20-gram tin would last me more like 8 or 10 sessions, personally.
Well - that would be about 2 gms per session. I just tried it - but for some reason I feel that chalky taste - using about 4 oz of water. Present at 155 deg and at 175 deg. I guess I will play around with the water quantity.joelbct wrote:inspectoring wrote:Now - are you guys sure 4 matcha spoons is the right amount? I know oliverco stated about 5 gms but I really don't want to end up in ER with caffeine poisioning. I am studying for a VERY VERY important board exam - and every day counts.I wouldn't use 5 grams personally, unless I was making like 16 oz of matchajoelbct wrote: I too use 2-3 somewhat heaping Chashaku scoops-full. A 20-gram tin would last me more like 8 or 10 sessions, personally.
Thanks guys.
I know this is not accurate - but roughly how many "heaping" matcha spoon scoops would be 2 grams?olivierco wrote:If you want to drink your matcha as koicha, you have to double/triple the quantity of matcha depending on how thick you want it to be.
For usacha 2 gr for about 3 oz of water on average for me.
With 3 oz - what temp do you use?
I don't think so.inspectoring wrote:Now just out of curiosity - and the answer is obvious but still I want to ask - are roughly all chashaku hold the same amount of matcha?
For usacha, I had to use my scale many times before being able to measure matcha just with the chashaku.
For koicha it is simpler as I add water until I get the desired thickness.
i'm guessing you got a food scale then? It probably has resolution for larger amounts like ~100g and the like. The scale I use is to .01g. Not that I need that resolution and it overloads at 100g, but i like to knowinspectoring wrote:I can't believe this !!! I spent 50 $on a scale that can't give me any decimals. On top of that - it is so useless it can't differentiate between 1 gm and 2 gms.
I guess I will have to go with the generic 2 spoons...and take it from there.
Feb 14th, '09, 02:27
Posts: 342
Joined: Jul 30th, '08, 02:24
Location: Cambridge, MA
Contact:
xuancheng
I was about to start a new post to ask if people really drank koicha this thick?! But then I found this thread, and I guess some do.
I first realized koicha was so thick when I found this post on a blog called Kyoto Foodie. The post is about the Ippodo teahouse in Kyoto. It is old, but worth checking out if you haven't seen it.
I have seen different opinions on how to stir the koicha, some tea schools use the Chasen, some use the chashaku. When one wishes to use a chasen, should one buy a different sort of chasen? (setting aside the issue of saving money, for a moment.)
I first realized koicha was so thick when I found this post on a blog called Kyoto Foodie. The post is about the Ippodo teahouse in Kyoto. It is old, but worth checking out if you haven't seen it.
I have seen different opinions on how to stir the koicha, some tea schools use the Chasen, some use the chashaku. When one wishes to use a chasen, should one buy a different sort of chasen? (setting aside the issue of saving money, for a moment.)
For koicha, you can brew it with a "normal" chasen and have good results but it is easier with a chasen with less tines which is less fragile.xuancheng wrote:
I have seen different opinions on how to stir the koicha, some tea schools use the Chasen, some use the chashaku. When one wishes to use a chasen, should one buy a different sort of chasen? (setting aside the issue of saving money, for a moment.)
I use this one:
