I wanted something super elegant to store my matcha in and it should be equally aestethic as functional, ps I saw on yuukicha a wooden natsume with double lid
http://www.yuuki-cha.com/Organic+Matcha ... +Tea+Caddy , and it is not as expencieve as a real chaire, anyway I don`t undestand why they are so pricey.
Apr 29th, '09, 16:46
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Location: Back in the TeaCave atop Mt. Fuji
Yeah, the lumps are not enjoyable at all. Even small ones give me a gag reflex.chamekke wrote: For people who simply want to make tea at home, I don't see that it matters at all how you wield your whisk, provided that the matcha is thoroughly mixed at the end, and of course free of the dreaded Lumps.
blah blah blah SENCHA blah blah blah!!!
Apr 29th, '09, 16:50
Posts: 20891
Joined: Apr 22nd, '06, 20:52
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Location: Back in the TeaCave atop Mt. Fuji
This is also a functional travel natsume I think.Oni wrote:I wanted something super elegant to store my matcha in and it should be equally aestethic as functional, ps I saw on yuukicha a wooden natsume with double lid
http://www.yuuki-cha.com/Organic+Matcha ... +Tea+Caddy , and it is not as expencieve as a real chaire, anyway I don`t undestand why they are so pricey.
The real collectable natsume are not only beautiful, they are really astronomically priced. But I DO look nevertheless. Just out of reach of mere mortals.
blah blah blah SENCHA blah blah blah!!!
Apr 29th, '09, 17:22
Posts: 495
Joined: Jan 31st, '09, 12:41
Location: midwest, Sanibel wannabe
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Dreamer
Hi All,
I just had to chime in here about making matcha...when I first stated drinking matcha, I did sift it...but what a pain and it also seemed a waste of matcha powder...so much sticks to the sifter and just "fluffs out" into the air.
After I got my first Kiri no Mori, it seemed so very smooth in the canister, that I stopped sifting...guess what? No lumps!
I like my little tea ceremony to be calming, due to the easy repeatable nature of it rather than having lots of "rules"...other areas of my life have lots of rules and my tea "ceremony" is my escape from that.
So here's my "ceremony":
1. Fill my kettle with filtered water and start heating it.
2. Run very hot water from the faucet...fill the chawan and stand the whisk in the bowl.
3. As the water in the kettle gets near boiling (by the sound), remove the whisk from the bowl and dry the bowl. Turn off the water. Put two scoops of matcha in the warmed bowl.
4. Pour 2- 3 ounces water in the bowl. Whisk. If the water is nice and hot and I've not added too much water, it will foam up right away. I tend to like my matcha with about 4-5 ounces of water so after it gets nice and foamy I gently add more water and whisk a bit more.
All along the way I am focusing on gratitude...gratitude for the sweet clean water, my wonderful Hagi chawan, the beautiful color of the matcha powder, the lovely foam layer, the aroma of the finished matcha and the sweet green flavor.
None of this takes a lot of time, but a matcha session is so refreshing to my soul!
Live well,
Dreamer
I just had to chime in here about making matcha...when I first stated drinking matcha, I did sift it...but what a pain and it also seemed a waste of matcha powder...so much sticks to the sifter and just "fluffs out" into the air.
After I got my first Kiri no Mori, it seemed so very smooth in the canister, that I stopped sifting...guess what? No lumps!
I like my little tea ceremony to be calming, due to the easy repeatable nature of it rather than having lots of "rules"...other areas of my life have lots of rules and my tea "ceremony" is my escape from that.
So here's my "ceremony":
1. Fill my kettle with filtered water and start heating it.
2. Run very hot water from the faucet...fill the chawan and stand the whisk in the bowl.
3. As the water in the kettle gets near boiling (by the sound), remove the whisk from the bowl and dry the bowl. Turn off the water. Put two scoops of matcha in the warmed bowl.
4. Pour 2- 3 ounces water in the bowl. Whisk. If the water is nice and hot and I've not added too much water, it will foam up right away. I tend to like my matcha with about 4-5 ounces of water so after it gets nice and foamy I gently add more water and whisk a bit more.
All along the way I am focusing on gratitude...gratitude for the sweet clean water, my wonderful Hagi chawan, the beautiful color of the matcha powder, the lovely foam layer, the aroma of the finished matcha and the sweet green flavor.
None of this takes a lot of time, but a matcha session is so refreshing to my soul!
Live well,
Dreamer
My method is the same as Dreamer's, basically. I also whisk mostly from the elbow; I already have RSI-related wrist issues and so avoid using my wrist for things when possible. I also seem to get a better W-ish shape when bending at the elbow. For sifting, I usually don't... though I do sift the Uji Chiyo Mukashi matcha, because I have found it more prone to lumping than the Kaoru Supreme I usually use.
hugin
Apr 29th, '09, 18:55
Posts: 1953
Joined: Apr 6th, '08, 19:02
Location: British Columbia, Canada
Contact:
chamekke
Dreamer - that sounds wonderful!Dreamer wrote:I like my little tea ceremony to be calming, due to the easy repeatable nature of it rather than having lots of "rules"...other areas of my life have lots of rules and my tea "ceremony" is my escape from that.
So here's my "ceremony":
1. Fill my kettle with filtered water and start heating it.
2. Run very hot water from the faucet...fill the chawan and stand the whisk in the bowl.
3. As the water in the kettle gets near boiling (by the sound), remove the whisk from the bowl and dry the bowl. Turn off the water. Put two scoops of matcha in the warmed bowl.
4. Pour 2- 3 ounces water in the bowl. Whisk. If the water is nice and hot and I've not added too much water, it will foam up right away. I tend to like my matcha with about 4-5 ounces of water so after it gets nice and foamy I gently add more water and whisk a bit more.
All along the way I am focusing on gratitude...gratitude for the sweet clean water, my wonderful Hagi chawan, the beautiful color of the matcha powder, the lovely foam layer, the aroma of the finished matcha and the sweet green flavor.
None of this takes a lot of time, but a matcha session is so refreshing to my soul!
And for what it's worth... my sensei would say that you have the true heart of tea because you have that feeling of gratitude, which is more important than anything else
______________________
"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
- Billy Connolly
"Never trust a man who, when left alone in a room with a tea cosy, doesn't try it on."
- Billy Connolly
May 2nd, '09, 16:01
Posts: 1093
Joined: May 2nd, '09, 05:36
Location: Honolulu, Hawaii
Contact:
bonjiri
matcha chawan
greetings all
i'm new here
one key point is the sifting before the matcha is put into the chawan. the sifting like 'sifting' flour creates air between the matcha and makes the whisking clump free once water is added.
don't forget to use hot water in the bowl before to warm the chawan up.
aloha !
i'm new here
one key point is the sifting before the matcha is put into the chawan. the sifting like 'sifting' flour creates air between the matcha and makes the whisking clump free once water is added.
don't forget to use hot water in the bowl before to warm the chawan up.
aloha !
May 5th, '09, 04:07
Posts: 1093
Joined: May 2nd, '09, 05:36
Location: Honolulu, Hawaii
Contact:
bonjiri