TeaForum.org

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.

where do you get the matcha from?

Oops obubu gokou is from obubutea lol. Brain fart XD was thinking of Uji Matcha Chiyo Mukashi from o-Cha

Am curious if anyone has had experience with Chinese matcha. This one is made from a long jing cultivar:

https://sevencups.com/shop/shade-grown-matcha/

No. After such poor experiences with lower-quality matchas bought from nonspecialist shops, I'm wary. Let us know if you try it and like it!

And the Obubu Matcha was from Obubu Tea Farm, where I went on a tour, and I'm a member of their tea club.

Amazing matcha from Maiko Tea, their "Koetsu". Absolute delight, what a mood-lifter! Also using their spouted matcha bowl & chasen with three rows of prongs (its handle cracked overnight in my dry environment, but oh well). This was my first purchase from them. Don't think I've ever had matcha that was this smooth & velvety. I guess tea quality and that cheat of a chasen had a lot to do with that (rather than my rusty technique).

What a lovely setting for your Matcha!

Thanks. Your arrangements are truly inspirational & what made me look for a little vase to add that beautiful seasonal touch right on the tea tray!

A very matcha morning, with Obubu Matcha, Tony Ferguson Chawan, and decent foam.

I love the bowl, it fits well with the matcha!

Made koicha for the first time today. Uji-hikari cultivar form Shirakawa, Uji (via TdJ). Tasty stuff, though some sweets came in handy. Still getting a feel for it. Judging from the granules in the pics, I need to knead it much better. What do you do with the leftover sticky tea in the bowl? In my case, the ceremoniality came to an abrupt end, as I did not want to waste it. (It was finger lickin' good.)

teatray wrote: ↑

Wed Feb 02, 2022 6:48 pm

Made koicha for the first time today. Uji-hikari cultivar form Shirakawa, Uji (via TdJ). Tasty stuff, though some sweets came in handy. Still getting a feel for it. Judging from the granules in the pics, I need to knead it much better. What do you do with the leftover sticky tea in the bowl? In my case, the ceremoniality came to an abrupt end, as I did not want to waste it. (It was finger lickin' good.)

Teatray,
My Japanese friend at the teashop when finished with koicha will have some fresh hot water added to the bowl and drink it to finish what's left. That's one method.

rdl wrote: ↑

Wed Feb 02, 2022 7:24 pm

My Japanese friend at the teashop when finished with koicha will have some fresh hot water added to the bowl and drink it to finish what's left. That's one method.

Ah, an elegant solution of a more civilized age . Thank you.

teatray wrote: ↑

Wed Feb 02, 2022 6:48 pm

Made koicha for the first time today. Uji-hikari cultivar form Shirakawa, Uji (via TdJ). Tasty stuff, though some sweets came in handy. Still getting a feel for it. Judging from the granules in the pics, I need to knead it much better. What do you do with the leftover sticky tea in the bowl? In my case, the ceremoniality came to an abrupt end, as I did not want to waste it. (It was finger lickin' good.)

Preparing koicha is pretty straightforward, so if it’s coming out grainy, I’d suggest using more water; I’m not sure how old it was in your pictures, but it looks a little dry.

As for the remaining remnants, in a koicha service more water is generally added to the chawan, and the rim of the left-over koicha is rubbed away with a finger. The resulting brew is then dumped away. At home, you can do whatever. - I’ve been known to enjoy some ice-cream with mine

teatray wrote: ↑

Wed Feb 02, 2022 6:48 pm

Made koicha for the first time today. Uji-hikari cultivar form Shirakawa, Uji (via TdJ). Tasty stuff, though some sweets came in handy. Still getting a feel for it. Judging from the granules in the pics, I need to knead it much better. What do you do with the leftover sticky tea in the bowl? In my case, the ceremoniality came to an abrupt end, as I did not want to waste it. (It was finger lickin' good.)

you did an amazing and beautiful job!

It has been a long time since I've posted on this forum. I don't even peruse very much. I've been trying to limit my computer/internet time, spending more time outdoors, and less multi-tasking. That said, I did get back into Matcha in the last month, after stopping by this forum and seeing this thread. It hooked me. So I ordered some Match I previously enjoyed from Maiko, dusted off my teaware, and have been enjoying the relatively short (compared to 10+ pu'er infusions) and intense sessions.

That looks beautiful, Noonie.

teatray wrote: ↑

Wed Feb 02, 2022 6:48 pm

What do you do with the leftover sticky tea in the bowl? In my case, the ceremoniality came to an abrupt end, as I did not want to waste it. (It was finger lickin' good.)

I’d say that you honored the tea well, and that intention trumps the formal ceremony for me. I always drink the first rinse from my matcha sessions. I certainly did enjoy the last from this one.