Matcha!!!! Now With Pics

[devites]

I could not get that froth up. The green anji has a really nice smoky flavor I like it a little light. Tea is so photogenic.

[Salsero]

It is fun to take pictures of tea and teaware. BTW, love the cup in your avatar. Is it yours?

Do you preheat your bowl? I've heard that having a warm enough bowl helps for froth, but I have also heard people say they use rather cool (sipping temp,, as low as 150° F) water in that warmed bowl. I assume you are using the variously described back and forth or zig-zag or W-shaped movement to froth, and the whisk only goes about halfway down toward the bottom of the bowl.

If my inexpert help is useless, you might PM one of our many matcha experts, including Chip, Space Samurai, Wesli, inspectoring, Pentox. I'm sure I am leaving out some heavy hitters, but it's hard to remember everyone.

Also, Olivierco found the instructions at this site useful: http://www.o-cha.com/brewing-matcha.htm

[devites]

I tried to use the O-cha guide. No that cup is some random pic. I don't have any cool teaware. Since I am a sophomore in high school I don't have a job and can't afford cool teaware. Barely have enough to cover my 10+ cups of tea I drink a day. I preheated it, dried the bowl, sifted, and zig zagged it. I am struggling here.

[inspectoring]

is there a video showing how to make thick matcha?

[Space Samurai]

If you find one let me know. Instructions for koicha are vague and inconsistent. Many sites simply say that is a matter of using more, 4 scoops vs 2, but I've seen other references that imply that one shouldn't whisk it into a foam, that it is more of a kneading proccess.

This is one of those times I wish I could just walk into a shop and have someone show me.

[Buzz Fledderjohn]

If you find one let me know. Instructions for koicha are vague and inconsistent. Many sites simply say that is a matter of using more, 4 scoops vs 2, but I've seen other references that imply that one shouldn't whisk it into a foam, that it is more of a kneading proccess.

This is one of those times I wish I could just walk into a shop and have someone show me.

I am with you on this one completely, Space. I have heard about the kneading process and Ippodo has a video of it on their site but I am still confused as to the proper way it should be done. If you ever find out, make sure to let us know.

[Michael_C]

I was instructed on matcha preparation by a kyoto teamaster, and I can tell you that there was a surprising quantity used, and the water was warm at best. I have photos of the bowl with just the tea in it, and the mixed tea which I will post later to give you an idea of the tea / water ratio.

[Space Samurai]

I found this blog which has some great pictures from Ippodo in Kyoto:

http://kyotofoodie.com/ippodo-tea-kaboku-tearoom/

You can see how thick it is.

I'm looking at this chasen for koicha:

http://www.artisticnippon.com/product/t ... _kubo.html

I'm going to email Toru and ask him how this is used, perhaps that will help.

[devites]

I got foam by heating the cup before hand and drying it. I used hotter than normal 180 and it wasnt as good as when I used 150 F water.

[Salsero]

I found this blog which has some great pictures from Ippodo in Kyoto

Wow that looks like some THICK matcha! It looks like they do two rounds with it since so much stays behind in the bowl.

Devites, if I had to choose, I would go for the agreeable taste before going for the foam! Maybe the particular kind of matcha you have is less of a foam producer that others.

[olivierco]

So we eventually are able to get two steeps of matcha

I will try it when I open my Ippodo wakamatsu no mukashi

Here is a link to a page with other koicha pictures

[Salsero]

I got foam by heating the cup beforehand and drying it. I used hotter than normal 180 and it wasnt as good as when I used 150 F water.

You might try heating the bowl with hot water, drying it, and then brewing with the 150° water. That's pretty much how I do it, although sometimes my water is a little hotter. Space just posted a nice discussion of brewing matcha at http://anotherteablog.blogspot.com/2008 ... kaoru.html

[Space Samurai]

The one time I measured the temperature, it was around 150, so I think Sal's advice is sound.

[devites]

I can get foam now everytime. The key is to heat the bowl really hot, and to use enough matcha powder, and the zig zag motion is very important.

[olivierco]

I was instructed on matcha preparation by a kyoto teamaster, and I can tell you that there was a surprising quantity used, and the water was warm at best. I have photos of the bowl with just the tea in it, and the mixed tea which I will post later to give you an idea of the tea / water ratio.

Any chance to see the photos?