Tea Knowledge & Friendship
I suspect a lot of my previous problems with matcha related to getting something that might be better used in baking than as stand-alone drink. And now, pondering: should I acquire some more 'culinary grade' matcha and start experimenting with it? I know I don't want to use this very lovely Fukujuen version for cooking or baking....
And you’re absolutely right. But within « cooking grade matcha » there are from
I couldn't begin to get it right until I was preparing it under guidance a couple of times, and while I'm feeling better about it now, I feeli like it will be quite a while, making it a couple of times per week, before I can consistently get it right. But fortunately, now that I really like the matcha I am using, it's all good, even if not all consistent. And since I read your post before I started my tea day, I'll follow a couple of infusions of Yunnan purple beauty oolong with matcha from this Ericka O'Rourke Elm Studio chawan....Xeractha wrote: ↑Fri Jan 05, 2018 4:40 amI just started drinking matcha and experimenting with Uji no Sato and Kyo Mukashi (Maiko). Fortunately I like their cheapest offering from matcha too (Uji no Sato). Though it could be because it's new to me. Sometimes the Uji is sweeter than Kyo Mukashi. Somehow I can't prepare matcha consistently.
All I have is a Kujaku-yu chawan (Seigan Yamane) I bought from Zencha. Probably most people have seen it already.
