Your day in matcha

[olivierd]

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]

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 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.

[klepto]

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.

[debunix]

The Seiju matcha from tea masters makes a beautiful koicha! Super thick and rich. Also smooth and very little if any bitterness.

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]

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...

[debunix]

I grew up licking the beaters after making cookies & cakes, so I totally get the idea!

[Janice]

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 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]

The Seiju matcha from tea masters makes a beautiful koicha! Super thick and rich. Also smooth and very little if any bitterness.

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

[Pan]

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 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]

Oh my chuaraho one is the first picture, aka my workhorse one its the one responsible for the lovlely foam ones you see 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]

The deep pools in his chawa s are so lovely....

[Janice]

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.

[debunix]

Over so soon….Obubu Gokou matcha in Ericka O’Rourke chawan.

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[Pan]

Over so soon….Obubu Gokou matcha in Ericka O’Rourke chawan.

where do you get the matcha from?

[lylithania]

Over so soon….Obubu Gokou matcha in Ericka O’Rourke chawan.

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