Matcha questions

[TwoPynts]

it´s probably for the 3 smoothies every day because I heard it was really healthy to drink your food instead of eat it crowd.

Hahah, and then they take fiber....
Actually, this one in bulk quantities got some good reviews. Not top grade, but not bad.

$16 1/2 lb.

matcha.jpg (11.57 KiB) Viewed 945 times

http://www.amazon.com/Matcha-Green-Tea- ... 109&sr=1-4

[Ambrose]

Its that the new get me skinny fast tea powder ! I just add it to my bottled water right and then do I have to add sugar

[NOESIS]

As far as I am concerned, sifting is mandatory to the process of making good matcha. Yes, a (fine) kitchen sieve will do the job.

For all of my Japanese tea needs, I trust Hibiki-an (free shipping over $38).

This may be what you're looking for: House Matcha
http://www.hibiki-an.com/product_info.p ... cts_id/353

or as a special treat: Matcha Superior
http://www.hibiki-an.com/product_info.p ... cts_id/352

[TwoPynts]

I ordered the one I posted above.

After several matcha sessions I can say it is a decent one. Good flavor, mixes well. Of course, I have nothing to compare it to.

[thediminished5th]

I am relatively new to matcha. Do you all sift the entire container when you open it or do a small amount just before each session? Do you all keep it in the little silver bag it came in or dump it into the container?

[Chip]

Most peeps just sift what they are going to use right at that moment, leaving the rest as undisturbed (and fresh) as possible.

Enjoy!

[TwoPynts]

My order came in a resealable bag and take what I need and then re-seal, leaving the rest as undisturbed as possible.

[Sydney]

Out of idle curiosity the other evening, I skipped sifting entirely when I shot this:

http://www.youtube.com/watch?v=jErqxR4_Ci4

I didn't wind up with much clumping (bit of a surprise there), but it just wasn't quite the same as usual. If you look, you'll see the froth isn't what I normally expect, but was inconsistent and just a bit odd.

It was drinkable, but I think not sifting may have added too many challenge points.

[britt]

Out of idle curiosity the other evening, I skipped sifting entirely when I shot this:

http://www.youtube.com/watch?v=jErqxR4_Ci4

I didn't wind up with much clumping (bit of a surprise there), but it just wasn't quite the same as usual. If you look, you'll see the froth isn't what I normally expect, but was inconsistent and just a bit odd.

It was drinkable, but I think not sifting may have added too many challenge points.

Clumping can vary a lot depending on the grade of matcha and how fresh it is. The bowl can also have an affect. I never sift matcha, and in most of my chawan I don't get clumps, but I do use water at 195 degrees or higher. This helps reduce clumping and increases the froth. I do not find it adding any bitterness. This is a much higher temp than I would use for sencha, but matcha is very different and it has worked out very well for me.

[skilfautdire]

No-one has mentioned this, so here goes. Instead of using a sieve, you can simply add a bit of water and work the matcha into a paste first. Then you add the rest of the water.

[rdl]

No-one has mentioned this, so here goes. Instead of using a sieve, you can simply add a bit of water and work the matcha into a paste first. Then you add the rest of the water.

two videos i've seen on line from the well known tea producers in japan, that many people here order from (i just cannot remember which ones and have not had time to go to their sites looking for matcha preparation videos) show two different methods if not using a sieve.
one is to use the chashaku/bamboo tea scoop to break up the matcha in the chawan by pushing down on it. the second video i saw suggests using a bit of very cold water to whisk into the matcha, then when the paste is smooth to add hot water and whisk.
i've tried the first and it does help. i've never tried cold water.

[chingwa]

No-one has mentioned this, so here goes. Instead of using a sieve, you can simply add a bit of water and work the matcha into a paste first. Then you add the rest of the water.

I do this anyway after I sift it. I find both techniques add to the experience and to the flavor. Is there a sifting aversion here? ^_^

[TwoPynts]

I do this anyway after I sift it. I find both techniques add to the experience and to the flavor. Is there a sifting aversion here? ^_^

Only mamby pambies sift. I like my macha chunky!

[chingwa]

There's only one way to settle this.... whisking competition!

[Chip]

Chunky is fine for tomato sauce, I do not want lumpy matcha which is kinda gross.

I sift, but have also heard the cold water first method which reminds me of flour and corn starch. But if you sift, going straight to hot water is fine ... and I also preheat the chawan.