Your day in matcha

Non-oxidized tea
olivierd
Posts: 98
Joined: Thu Feb 18, 2021 5:20 am
Location: Paris, France

Wed Mar 24, 2021 10:02 am

Very nice new chasen ! It looks like a Chuaraho one, these are good to make koicha, but harder for usucha. It all depends whether you want a lot of foam in the Uransenke style or just mixing the tea and the water in the Omotesenke one. Omotesenke people feel like our way of whisking matcha turns it into cappuccino !
Pan
Posts: 76
Joined: Wed Feb 12, 2020 4:09 am
Location: Los Angeles

Wed Mar 24, 2021 5:00 pm

olivierd wrote:
Wed Mar 24, 2021 10:02 am
Very nice new chasen ! It looks like a Chuaraho one, these are good to make koicha, but harder for usucha. It all depends whether you want a lot of foam in the Uransenke style or just mixing the tea and the water in the Omotesenke one. Omotesenke people feel like our way of whisking matcha turns it into cappuccino !
Oh my chuaraho one is the first picture, aka my workhorse one :) its the one responsible for the lovlely foam ones you see :D The new chasen is the one in the second picture which I found out is made for the Omotesenke style but can be used for a even silky foam.
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klepto
Posts: 488
Joined: Sun Jan 05, 2020 9:24 pm
Location: Floridaman, USA
Contact:

Thu Mar 25, 2021 5:00 pm

Made my first matcha today, got a starter set from sazen and some ceremonial grade matcha from them. I made some messy, non existent foam, but good tasting matcha. It had some nice cacao notes in it along with the green tea flavors. One thing I didn't taste was the seaweed notes which I was happy about. I'll spare you the pics but I will make a good bowl soon enough. :ugeek:
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debunix
Posts: 1812
Joined: Sat Oct 21, 2017 1:27 am
Location: Los Angeles, CA

Sun Mar 28, 2021 11:50 am

L.S.G.artapprentice wrote:
Thu Mar 18, 2021 4:10 am
The Seiju matcha from tea masters makes a beautiful koicha! Super thick and rich. Also smooth and very little if any bitterness.
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Gorgeous. And a question I’ve had for a while....

How do you drink something this thick? It looks like my matcha after the first addition of water to briefly hydrate the tea and smooth out lumps (because I’d rather do this than sift) before I dilute it to drink. Do you get a few drops of thick....batter...before rinsing the bowl and drinking the rinse?
faj
Posts: 710
Joined: Mon Oct 14, 2019 6:45 am
Location: Quebec

Sun Mar 28, 2021 1:25 pm

debunix wrote:
Sun Mar 28, 2021 11:50 am
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How do you drink something this thick? Do you get a few drops of thick....batter...before rinsing the bowl and drinking the rinse?
Looking at the the pictures, I suggest another option : licking the chasen... :)
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debunix
Posts: 1812
Joined: Sat Oct 21, 2017 1:27 am
Location: Los Angeles, CA

Sun Mar 28, 2021 5:13 pm

I grew up licking the beaters after making cookies & cakes, so I totally get the idea!
Janice
Posts: 262
Joined: Tue Oct 10, 2017 11:11 pm
Location: New Jersey

Sun Mar 28, 2021 5:28 pm

L.S.G.artapprentice wrote:
Wed Mar 24, 2021 5:00 pm
olivierd wrote:
Wed Mar 24, 2021 10:02 am
Very nice new chasen ! It looks like a Chuaraho one, these are good to make koicha, but harder for usucha. It all depends whether you want a lot of foam in the Uransenke style or just mixing the tea and the water in the Omotesenke one. Omotesenke people feel like our way of whisking matcha turns it into cappuccino !
Oh my chuaraho one is the first picture, aka my workhorse one :) its the one responsible for the lovlely foam ones you see :D The new chasen is the one in the second picture which I found out is made for the Omotesenke style but can be used for a even silky foam.
Curious - does the new chasen make better matcha, or is it just more beautiful.
Pan
Posts: 76
Joined: Wed Feb 12, 2020 4:09 am
Location: Los Angeles

Sun Mar 28, 2021 5:47 pm

debunix wrote:
Sun Mar 28, 2021 11:50 am
L.S.G.artapprentice wrote:
Thu Mar 18, 2021 4:10 am
The Seiju matcha from tea masters makes a beautiful koicha! Super thick and rich. Also smooth and very little if any bitterness.
Image
Image
Gorgeous. And a question I’ve had for a while....

How do you drink something this thick? It looks like my matcha after the first addition of water to briefly hydrate the tea and smooth out lumps (because I’d rather do this than sift) before I dilute it to drink. Do you get a few drops of thick....batter...before rinsing the bowl and drinking the rinse?
Hi debunix,
I usually add a bit more water to make it a bit more runnier but still thick. and Yes on the last question :) As for licking the chasen, I havent thought of that but hey not a bad idea :D
Pan
Posts: 76
Joined: Wed Feb 12, 2020 4:09 am
Location: Los Angeles

Sun Mar 28, 2021 5:48 pm

Janice wrote:
Sun Mar 28, 2021 5:28 pm
L.S.G.artapprentice wrote:
Wed Mar 24, 2021 5:00 pm
olivierd wrote:
Wed Mar 24, 2021 10:02 am
Very nice new chasen ! It looks like a Chuaraho one, these are good to make koicha, but harder for usucha. It all depends whether you want a lot of foam in the Uransenke style or just mixing the tea and the water in the Omotesenke one. Omotesenke people feel like our way of whisking matcha turns it into cappuccino !
Oh my chuaraho one is the first picture, aka my workhorse one :) its the one responsible for the lovlely foam ones you see :D The new chasen is the one in the second picture which I found out is made for the Omotesenke style but can be used for a even silky foam.
Curious - does the new chasen make better matcha, or is it just more beautiful.
good question I need to try it, Im just to scared to use it because it seems more delicate.
Janice
Posts: 262
Joined: Tue Oct 10, 2017 11:11 pm
Location: New Jersey

Wed Mar 31, 2021 10:49 am

L.S.G.artapprentice wrote:
Sun Mar 28, 2021 5:48 pm
Janice wrote:
Sun Mar 28, 2021 5:28 pm
L.S.G.artapprentice wrote:
Wed Mar 24, 2021 5:00 pm


Oh my chuaraho one is the first picture, aka my workhorse one :) its the one responsible for the lovlely foam ones you see :D The new chasen is the one in the second picture which I found out is made for the Omotesenke style but can be used for a even silky foam.
Curious - does the new chasen make better matcha, or is it just more beautiful.
good question I need to try it, Im just to scared to use it because it seems more delicate.
I understand - my chasen is getting shorter as the tips of the prongs break off. I went to Etsy to look at the chasens and I ended up ordering a chawan. Since my chasen was handmade by a Japanese artisan in Nara (and cost less than $30) I may just get a replacement the next time I order tea from o-cha. In the meantime this chawan from Victor Harris (ErinStudioCeramics) is on the way to me from England.
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debunix
Posts: 1812
Joined: Sat Oct 21, 2017 1:27 am
Location: Los Angeles, CA

Wed Mar 31, 2021 11:01 pm

The deep pools in his chawa s are so lovely....
Janice
Posts: 262
Joined: Tue Oct 10, 2017 11:11 pm
Location: New Jersey

Thu Apr 01, 2021 10:59 am

Yes - a beautifully glazed outer surface to enjoy while mixing, and that beautiful pool to admire when I’m finished. If necessary, I’ll scoop out a foam puddle to expose the pool.
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debunix
Posts: 1812
Joined: Sat Oct 21, 2017 1:27 am
Location: Los Angeles, CA

Thu Jul 01, 2021 10:19 am

Over so soon….Obubu Gokou matcha in Ericka O’Rourke chawan.
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Pan
Posts: 76
Joined: Wed Feb 12, 2020 4:09 am
Location: Los Angeles

Thu Jul 15, 2021 8:17 pm

debunix wrote:
Thu Jul 01, 2021 10:19 am
Over so soon….Obubu Gokou matcha in Ericka O’Rourke chawan.

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where do you get the matcha from?
lylithania
New user
Posts: 2
Joined: Wed Aug 18, 2021 2:29 am

Tue Aug 31, 2021 2:13 am

Pan wrote:
Thu Jul 15, 2021 8:17 pm
debunix wrote:
Thu Jul 01, 2021 10:19 am
Over so soon….Obubu Gokou matcha in Ericka O’Rourke chawan.

Image
where do you get the matcha from?
Think you can get Obubu Gokou from O-Cha

Never tried it, heard it' sweet with no bitterness. Will prob try it after i finish my order from sazen
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