First matcha experience

[tjkoko_off]

Unmon-no-mukashi, approx 2g per 60 ml water, is the tea used.

Brew 1: water temp 170F. Taste is very bitter.
Brew 2: water temp 155F. Flavor is very "green" with a sort of subtle but not sugary sweetness that permeates the liquor.
Brew 3: water temp 155F but vigorously whisked for almost 5 minutes instead of 2+ minutes. Flavor: same as 2 but with a bit less foam.

With all of my brews, the liquor consists of two layers: the top which is foam and the bottom which is liquid. Should 100% foam be attainable?

As far as my style of whisking is concerned, max foam is reached before the 4 minute mark; for me max foam appears at approx 2 min 40 sec..

Comments welcome.

[Ebtoulson]

hmm I use about 170F water with about 1/8 - 1/4 teaspoon for every 6-8 ounces. To be honest I normally just put it in my blender . Pulse till its evenly combined and I normally get a kind of grassy flavor that's still light and crisp.

100% foam? are you talking about a whipping cream consistency, if so then no. You'll have a light foam on top and that's generally all people want. In the end just find something that your happy with.

[Jack_teachat]

Unmon-no-mukashi, approx 2g per 60 ml water, is the tea used.

Brew 1: water temp 170F. Taste is very bitter.
Brew 2: water temp 155F. Flavor is very "green" with a sort of subtle but not sugary sweetness that permeates the liquor.
Brew 3: water temp 155F but vigorously whisked for almost 5 minutes instead of 2+ minutes. Flavor: same as 2 but with a bit less foam.

With all of my brews, the liquor consists of two layers: the top which is foam and the bottom which is liquid. Should 100% foam be attainable?

As far as my style of whisking is concerned, max foam is reached before the 4 minute mark; for me max foam appears at approx 2 min 40 sec..

Comments welcome.

You don't need to whisk for anywhere near as long as that, I would say about a minute max. You're not aiming to get 100% foam, just a decent top layer with tiny bubbles.

You might want to check out a few videos for some tips on technique, for example... http://www.youtube.com/watch?v=7Bc56z45vJ4

Jack

[tjkoko_off]

Honestly Jack, I really happy with whisking that stuff around 1-2 minutes. Great foam. Er 'scuse me, Koicha!!!

[Geekgirl]

tjkoko, are you trying to get foam on koicha? Only usucha should have foam, and I believe traditionally, you should whisk only for a max of 30-40 seconds. If you whisk longer, you affect the temperature too much, and I suspect, much like martinis, you risk "bruising" the concoction, or altering the flavor with the incorporation of too much air and oxidation.

I also find there is a point in whisking beyond which the froth actually starts to diminish, as if it is "tired" and overdone.

Whisking should be brisk but not necessarily "vigorous" because the bubbles should be very small. The broader and more enthusiastic the whisking, the larger bubbles will result, which are not as aesthetic and don't have the proper mouth feel.

Organic matcha will in some cases not froth as nicely as other matchas. The finer the particles and higher the quality, the more froth will develop.

Of course, everyone should have their tea the way they like it, and some prefer to make their green tea with boiling water and 6 minute steeps, but I personally like a slightly more traditional approach.

[tjkoko_off]

Geekgirl:

I guess I'm a bit of an uninformed novice. I may have confused thick koicha with foamyness. And yes, whisking 2.5 minutes or less seems to bring out the better attribures of the Unmon-no-mukashi which, I think, is considered a koicha.

Is koicha a thick liquid versus usucha, the latter being a double layered brew topped with foam? Perplexity continues.

[woozl]

Once I've opened my tin should I still keep it in the fridge?

[Geekgirl]

Once I've opened my tin should I still keep it in the fridge?

No. Airtight in a cool dark cupboard. If you store it in fridge after opened, it will get damp, clumpy and absorb fridge odors. Yucko.

tjkoko: Ummon (Unmon) is a high grade to be used for koicha, OR you can use it for usucha (thin tea.) If you use enough, it will be the consistency of melted ice cream or latex paint. That is koicha. Koicha will not foam no matter how much you whisk it.

Usucha uses less tea powder per serving and will be fully liquid. 2 grams may be about 25-30% more than you want to use for a 60ml serving, unless you prefer it stronger. Most beginners go with less, then work up to the level where they prefer the taste and workability.



Left is 2. grams, right is the typical 2 chashaku for usucha with 60ml water.

The foam itself... think less of two layers, and more of a light coating of froth. You should not be seeing the tea through the froth at rest, but if you swirl the bowl a little it will be right there. This is not like the foam on a $tarbuck$ latte, it's not like meringue, and won't stand in stiff little peaks, but more delicate. If the matcha stands for very long it will eventually disappear. If you drink it quickly, there should be just enough left to leave a little frothy "puddle" in the bottom of the bowl.

[tjkoko_off]

<<...tjkoko: Ummon (Unmon) is a high grade to be used for koicha, OR you can use it for usucha (thin tea.) If you use enough, it will be the consistency of melted ice cream or latex paint. That is koicha. Koicha will not foam no matter how much you whisk it...>>

Akay so what's the portion of Unmon (in grams) per oz water to achieve koicha? Therefore seems like I been making Usucha as my first tea green otherwise.

EDIT: AH SSSOOO. 1.5g per 60ml water.

[Geekgirl]

about 4 grams. Add about 1/2 the water, and knead the tea gently with the whisk until it is smooth, then slowly add more water until it is the right consistency. You might find you don't add all of the 60 ml. Do not whisk the tea for koicha, just stir it smooth.

As for your usucha, 2 grams is about right for someone who is familiar with matcha, but just to get the hang of it, I recommend using a tiny bit less. Some mornings I only use about 1.5g/2-3oz water, and I really like the especially light taste. Some lower quality matcha benefit (taste) from using a slightly lighter hand with the powder, as do some organic matchas. Of course, the unmon is a high quality and will not suffer from using more. Nice one to start with.

[tjkoko_off]

So 4g of Unmon-no-mukashi to which is added 30ml water to make a paste for Koicha. Then add more water to make the correct consistency. Correct?

EDIT EDIT EDIT Seems like I'm in the ballpark as far as USUCHA is concerned. I use 1.5-2g per 2 oz (60ml) water.

As to temperature: 155F for Usucha is what I like. But as to koicha, what temp is recommended?

[Geekgirl]

Yep, you're about 1/2 way there for koicha, ball park for usucha.

I use no hotter than about 135-140 degrees for koicha. since you are not whisking, you do not need to start with as much heat.

Still make sure to pre-warm the bowl. It helps with consistency.

[tjkoko_off]

Yep, you're about 1/2 way there for koicha, ball park for usucha.

I use no hotter than about 135-140 degrees for koicha. since you are not whisking, you do not need to start with as much heat.

Still make sure to pre-warm the bowl. It helps with consistency.

This is what I stated: Seems like I'm in the ballpark as far as Koicha is concerned. I use 1.5-2g per 2 oz (60ml) water.

What I meant is: Seems like I'm in the ballpark as far as Usucha is concerned. I use 1.5-2g per 2 oz (60ml) water. And I've reedited my previous post to reflect that point. Ooohhh dear, chablis.

[Geekgirl]

LOL! I figured that is what you meant. It's definitely a learning curve, but you seem to be doing fine. I was where you are only about last July. So enjoy the trip!

[woozl]

I have drunk from the matcha bowl
I got some good snaps of Cory's bowl being christened.
Glad I waited to procure a chasen.
Everything whipped up nice.