Matcha questions

[Marco]

Hello to all Matcha lovers,

since I am into tea Matcha is the one I am really into
I am drinking it every day for the last months.
Trying different ones and sometimes I stumble upon a better one - I think it needs time to find ones favourites.
What Matcha could you recommend to drink every day (decent price range) and for which one for special days?

And how do you get it really creamy? - I drank one in a Japanese teahouse and it was really really creamy. I can't prepare it like this

What is the difference between a winter and a summer chawan. (thinner cup?)

Is sieving necessary? Does it improve the Matcha a lot? What kind of sieve to take? The "special Matcha sievs" I have seen are really expensive. Doesn't a kitchen siev do the job as well?

bye
Marco

[Victoria]

Yes, a kitchen sieve is just fine. The sieve is just to make the powder finer and more uniform so there is no lumps. It's not even necessary, but it is better to not have lumps!!

The creamier matcha was probably koicha a thicker matcha. Some premium grades can be made into the thicker koicha. But if it is not a premium it will just get bitter adding too much. Read here for more info:
http://www.o-cha.com/matcha.htm

A summer chawan is usually thinner and more shallow so the tea cools faster.


I like Den's Matcha Miyabi for everyday matcha.

For special occasions: O-Cha Uji Matcha Manten.

[brlarson]

O-Cha's Uji Kiku Mukashi is delicious for everyday use.
http://www.o-cha.com/green-tea/uji-matcha-kiku.html

Victoria's suggestion of O-Cha's Uji Matcha Manten for special occasions is right on target.

[Marco]

Thanks Victoria.
I always thought the difference between Usucha and Koicha is in the way of preparing the Matcha. But this means they are different kinds of Matcha.
A lot of shops I have seen do not state if it is Usucha or Koicha. So how do you know?

From O-cha I had its Uji Organic Matcha. I really liked it and I think it is cheap and very good for an every day Matcha.
So Manten is the highest quality there - I will give it a try the next time.

And I think I am in need of a summer chawan

bye
Marco

[Victoria]

I think most matcha you find is usucha unless it is labeled koicha. I buy online, as I have no shops around that sell it. I would prefer to buy online anyway, that way you know the quality and the freshness when you use a trusted vendor.

Yuuki-Cha Organic Shizuoka Matcha Sakuraka is very good too. In fact I think I'll have some today. Look for my pics later on in the Matcha Thread.

Oh you sooo need a summer chawan. They are so cool.

[Marco]

Oh you sooo need a summer chawan. They are so cool.

I do not really need. But my soul needs one. Since I am here I use quite a lot of time looking at teaware. And my friends are thinking of me being strange when we come across a shop selling pottery.
Someone here spreads a serious fever.

[chingwa]

I have been on the look out myself for a natsuchawan for quite some time now...

[britt]

What Matcha could you recommend to drink every day (decent price range) and for which one for special days?

And how do you get it really creamy? - I drank one in a Japanese teahouse and it was really really creamy. I can't prepare it like this

What is the difference between a winter and a summer chawan. (thinner cup?)

Is sieving necessary? Does it improve the Matcha a lot? What kind of sieve to take? The "special Matcha sievs" I have seen are really expensive. Doesn't a kitchen siev do the job as well?

bye
Marco

Everyday matcha: O'Cha's Kiri no Mori or Yuuki-cha's Sakuraka, or Yuuki-cha's Yame in the 100 gram bag; big savings on the larger quantity, but I still prefer the Sakauraka.

Best matcha: O-Cha's Uji Matcha Manten, very smooth, very creamy (when prepared as Koicha), and very expensive! On this one, you get what you pay for.

Chawan: Winter chawans should hold the tea's heat longer while summer chawans should release the heat quicker. Also, the chawan's decoration is sometimes intended for a specific season. I don't pay much attention to this as I tend to just grab the chawan I feel like using at the moment. With air conditioners and fans, I don't think it's all that important anymore because most people never see the extreme temperatures.

Sieve: I never do this, but have noticed that some matcha tends to lump more than others. Not storing the matcha in the fridge, using hotter water (194 to 208 degrees), and choosing a chawan with a smooth bottom (no depression) have taken care of any lumping issues I've had. I do think that fresh, decent-quality matcha from a good source like O-Cha, Yuuki-cha, or Ippodo is also critical.

Edit: I recently purchased the wooden matcha caddy with the woven bamboo wrapping from Yuuki-cha. I keep the main package of matcha in the fridge but fill the wooden caddy and leave it at room temperature. I refill as necessary. This prevents me from having to remove the matcha from the fridge several hours before I use it so it can come to room temperature. This has worked out very well and I do not get any lumping when done in conjunction with my other comments above.

[TwoPynts]

Rather than start a new thread, I though I would ask here.
Can anyone tell me if Amazon carries any good matcha?

http://www.amazon.com/gp/search/ref=sr_ ... d=16310211

Since I have an account w/them it is easy to order, as long as the price isn't being jacked up. Thoughts?
Thanks.

[Victoria]

At your own risk, I would say.
Freshness would be my concern.

[TwoPynts]

At your own risk, I would say.
Freshness would be my concern.

Yes, that would be a concern of mine as well so a reputable vendor would be good.

[Victoria]

And I may have nightmares tonight thanks to you and this:

[TwoPynts]

And I may have nightmares tonight thanks to you and this:

DOH!
Sorry. And yes, that looks rather ...horrible.

[Geekgirl]

Haha! 1lb??! That's for cooking, right? Say it's for cooking...

...





...





mama...

[entropyembrace]

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.