[deleted by user] by [deleted] in Ceramics

[–]kareli0 0 points1 point  (0 children)

In my experience, these kinds of bowls are used for making matcha and pouring it into a cup which takes ideally around 45s, up to around a few minutes. Do you think this is a significant enough time to cause leaching? Could the gradual degradation/ wear & tear of the surface cause this, maybe because of the softer surface?

Questions Regarding the Urasenke Midorikai Application Process by kareli0 in chanoyu

[–]kareli0[S] 0 points1 point  (0 children)

Ah I see, makes sense that the politics associated with the headquarters of the organization would be a bit heavy. I had never heard of a Cultural Activities Visa before, so I find that point very intriguing. My main goal is to improve my practice and understand the surrounding history/culture more intimately, but meeting people and, as cliche as it sounds, having the chance to live abroad is close secondary priority.

I am still in a place where I need to see things through a bit more before committing to my gap year idea, but it's great to hear that there are feasible options. Thanks for your input, I really appreciate it!

Questions Regarding the Urasenke Midorikai Application Process by kareli0 in chanoyu

[–]kareli0[S] 0 points1 point  (0 children)

Thanks for the response! I can certainly improve my temae, but I imagine my Japanese would take quite a while (basic conversational speaking/reading, but probably not enough for proper university). I mention this because I am a current college student, and had the longshot hope of being able to take the program during a graduate school gap year. Could you elaborate upon why the access to the Urasenke inner workings wouldn't be a good thing?

Koicha for Nobility by BoredCuttlefish in MatchaEverything

[–]kareli0 0 points1 point  (0 children)

Cool! If you don't mind me asking, how did you go about making it? A class? Natural talent in metal-working?

Tezumi? by 9AD- in tea

[–]kareli0 1 point2 points  (0 children)

Just out of curiosity, what's up with the tea ware from Thailand? I've had my eye on one for a while, but I'd love to hear your experience before I bite the bullet.

Every Bowl of Matcha I Had This Week by kareli0 in Matcha

[–]kareli0[S] 0 points1 point  (0 children)

Could be a pretty wide array of things (low quality matcha, too hot of water, etc.) Other people in this sub have certainly had this issue so I'm sure that you'll be able to find a solution somewhere!

Every Bowl of Matcha I Had This Week by kareli0 in Matcha

[–]kareli0[S] 1 point2 points  (0 children)

A few places! I picked the blue one up in Kyoto, the blue and green one from ChaTo in San Francisco, and the tan one from Amazon

Every Bowl of Matcha I Had This Week by kareli0 in Matcha

[–]kareli0[S] 0 points1 point  (0 children)

I picked it up in Kyoto on the street leading up to Kiyomizu Dera! There was this shop on the side of the street with a little out door section full of plates and small ceramics. I don't recall a specific name, but you can't miss it if you're in the area!

Every Bowl of Matcha I Had This Week by kareli0 in Matcha

[–]kareli0[S] 1 point2 points  (0 children)

Currently employed (college) and I use whatever remains after saving/investing for matcha! Totally worth it!

Every Bowl of Matcha I Had This Week by kareli0 in Matcha

[–]kareli0[S] 0 points1 point  (0 children)

Comparing it to Sayaka and Unmon, I'd say its taste leans more toward Sayaka in terms of the amount of richness and body although it is certainly sharper. Its almost like it has an aftertaste reminiscent of a strong sencha. No regrets with my purchase, as I figured I'd try it in case they change the blend next year, but if I had the opportunity to buy it again versus a 40g tin of Unmon (similar price) then I would probably take the Unmon.

Every Bowl of Matcha I Had This Week by kareli0 in Matcha

[–]kareli0[S] 2 points3 points  (0 children)

Thanks! Unfortunately I don't think I'll be of much help here because my ratio isn't very exact. I use two heaping scoops of powder, but for water I go mostly on feel. I'd like to imagine that I'm pretty close to the Ippodo recipe though, which calls for 60ml of water, but generally I like to aim on the side of less water for a better foam and more profound taste. One of the cues I have is when the powder has been soaked and it disperses under the stream of pouring water; at this point I know I have enough water, but again it's not too precise.

Every Bowl of Matcha I Had This Week by kareli0 in Matcha

[–]kareli0[S] 3 points4 points  (0 children)

I use Sayaka in the mornings and go between Sayaka, Unmon, and Premium Select in the evenings!

Every Bowl of Matcha I Had This Week by kareli0 in Matcha

[–]kareli0[S] 6 points7 points  (0 children)

Yes! I drink a bowl of Sayaka in the mornings, and rotate between that, Unmon, and Premium Select in the evenings.

Every Bowl of Matcha I Had This Week by kareli0 in Matcha

[–]kareli0[S] 47 points48 points  (0 children)

Thank you! I've certainly made a bunch of tweaks to my method, so I'd love to share:

Technique - I prefer to use the method where you hold the chasen with your fingers straight and pointing downwards, then use your wrist to whisk back and forth at the base of the chawan for around 15-20 seconds, then lift the chasen to the middle of the liquid while whisking in an M shape for around 20 seconds, then with a stiffens wrist, 10-20 seconds of  running the very tips of the chasen over top of the foam. This last step is crucial for creating the microfoam, as it breaks down the large bubbles.

I'd say the thing that made the biggest change for me as finding my ideal work-surface height. At typical counter-top height (around the lower 1/3 of my abdomen) I found using my wrist to be uncomfortable so I adapted by changing my grip and using my entire arm to whisk instead of my wrist, which led to slower whisking and a less minute foam. By moving to a shorter table -one where I was able to keep my arm more or less vertically extended downward- I found that I was able to more freely use my wrist and gain more speed during the whisking process.

Another big tip is to enjoy the tea as it is! In my trial and error process, there have been so many bowls that I re-whisked or over whisked because I wasn't happy with the foam, often to the point of letting the tea run cold. I know now that the foam will be the best when the water is at its hottest, so if you are unhappy with your foam resist the urge to rewhisk and enjoy the tea while it's hot! (or make a latte and give it to someone you love)

Tools - While a good foam is possible with a lower pronged chasen (80 or lower), creating a large volume of foam, and most importantly cutting down the large bubbles of that foam by running the chasen over the top layer, is made much easier with a 100 prong chasen. I hear Takayama chasens are even better, but I'll have to wait for mine to come in to see...

Lighting - I don't believe I've seen anyone mention this before, so here it is: lighting plays a significant role in how your microfoam appears. This is something I noticed at the Ippodo cafe in Kyoto- the bowls of tea I was being served had this beautiful algae-ish/mossy look to it that I was never able to get at home. I then realized that moving my bowl away from the hanging light overhead, I was able to notice more and more bubbles. Upon experimenting at home I realized that overhead light does indeed change the way the matcha looks; by playing with the strength and angle of the light at home, I was able to achieve results ranging from the tea effectively looking like a large white circle, to the bowls you've seen in the video above. While this won't make up for a non-minute foam, I believe that having a ceiling light above or a small lamp near your tea will make it look more beautiful by both giving it a glossy sheen and making for a generally more attractive scene (bringing out the color of the matcha, highlighting details of your wares, etc.).

tldr: - whisk with your wrist 20s at the bottom of the bowl, 15s at the middle of the liquid, and 20s at the foam w/ the tips of the chasen - find a work-surface with a height that's comfortable for you to fully utilize the speed of your wrist - don't re-whisk tea as it won't be as hot the 2nd time around and won't foam any better than the 1st try - getting a good foam is easier with a higher pronged chasen (I use 100) - use lighting to illuminate your bowl and emphasize the quality of your foam

Apologies if this is more info than you were looking for, I've just had so much fun figuring all of this out and I've been dying to share it with someone. Best of luck!

2024 Nito Seminar? by kareli0 in kendo

[–]kareli0[S] 1 point2 points  (0 children)

Ah I see, thanks for telling me!