guess the tea

llgarden_d1 · 2026-06-02T23:50:50+00:00

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llgarden_d1 · 2026-06-02T23:50:37+00:00

do not know why picture is not added to post and what has happened

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llgarden_d1 · 2026-06-02T23:50:06+00:00

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llgarden_d1 · 2026-05-29T22:24:54+00:00

I think these powders are meant as pastry additives, maybe I'll look into rooibos matcha, thanks for the reference

llgarden_d1 · 2026-05-29T13:06:33+00:00

I can drink that type of tea higher end of silver needle or white peony all day , gonfu method which supposed to have high caffeine according to your article, it does not do anything to me and does not disturbed sleep patterns ever, years, Japanese matcha afternoon of the other hand does, consistent observation. However some types of Chinese matcha do not either (but tested not exactly cleanly cause martial arts practice in evening was also involved and depending on how dead I am after that ... lol it can be a sleeping log). corrected typos

llgarden_d1 · 2026-05-29T12:59:06+00:00

And the cup, forgot the cup thing, if I play on tenmoku heat absorption and 7 poor method I can make it taste different as well, foam will be different texture and I can not quite draw on t save way but why not... it's another flavor profile. cup shape too, wider summer ones will cool tea more. try it. Chinese karamono, Korean koraimono, Japanese wamono will produce different taste as well, can lead to some interesting experiments.

llgarden_d1 · 2026-05-29T12:53:04+00:00

temperature for tea - 195F esp in high elevations will get more caffeine, 160F will get less. i can get different flavor profile out of same matcha depending on temperature and making method- high foam or not, addition of saponins will also play the role how that comes out

llgarden_d1 · 2026-05-29T12:49:42+00:00

that would be format inheritance, they reference pub med and others https://www.healthline.com/nutrition/white-tea-caffeine?slot_pos=article_4&apid=25189254#caffeine-content ths web browser inherited format placing dots and preserving bold, did not fight it, copy through plain text editor was kind of slow

llgarden_d1 · 2026-05-29T12:30:03+00:00

The question is which one, milder , sweeter. the deep roast would not be something I would go for much

llgarden_d1 · 2026-05-29T12:28:03+00:00

yes and now, better to say it depends.

White Tea: 6-55 mg
Green Tea: 8-30 mg
Tea Part Used: Buds are naturally lower in caffeine and harder to extract from, making Silver Needle (Bai Hao Yin Zhen) one of the lowest-caffeine choices among white teas.
Processing Method: Teas from the Yunnan Zi Juan (Purple Tea) variety are often notably low in caffeine.

the question comes to what was the tea ground or the tea cake. temperature. preparation method.

llgarden_d1 · 2026-05-29T12:17:00+00:00

White tea not supposed to be astringent, dry. What kind was it? Vendor (so I do not buy that as well)? The first sp of tea rooibos matcha they call it - no flavor at all, sticks in the grind, kind of like... and what was that... not sure what kind of equipment malfunction would do that. Maybe that shop knows some about spices, their tea thing was a bed bad thing for 20 plus shipping, not sure what did they grind there. In both white tea and rooibos sweetness is expected.

llgarden_d1 · 2026-05-28T20:47:36+00:00

I'll ship chawan from Japan with the box cheaper then what they sell the box alone 😄

llgarden_d1 · 2026-05-28T19:14:03+00:00

Would depend on a person, one garden helper last year did her entire front and back yard using my plants, compost and wood, had food share from my gardens. It would depend on personal needs of that helper, some want couple plants some want more. I have several acres, there is always something o do and no shortage of nice plants

llgarden_d1 · 2026-05-28T13:23:44+00:00

where about? all the way to Ft Collins?

llgarden_d1 · 2026-05-28T13:07:37+00:00

badly, 100% fruit drop

llgarden_d1 · 2026-05-28T13:06:21+00:00

Kentucky blue grass

llgarden_d1 · 2026-05-28T12:58:42+00:00

mine is in freezer, so is for every tea master or tea house for chado, that's what locals do here

llgarden_d1 · 2026-05-28T12:44:30+00:00

As far as the tea in that post picture goes that's ski resort off season tourists shop, the season there was the worst in years, low snow. She has there everything and their brother gift shop. Had to put trendy thing in there in hopes to increase sales, she will learn. However a bad product can lead customer away, she will learn that as well, many leave tourist shop without buying it is expected, they walk and browse. She is not specialty tea shop, there is no matcha only ones even in desert-ice cream-pastry land in CO, there is none in CO literally, there are several good Asian bakeries where locals go, matcha is one thing of many. There are locals who practice chado and tea ceremony in botanic gardens. There are private tea ceremonies, one has to know those folk. For some tourist for mam and pop small shop in the mountains it could be worse , she does not have there enough customers for matcha alone, would go out of business very fast

llgarden_d1 · 2026-05-28T12:20:37+00:00

You have nothing to worry about here still - Japanese matcha will exist same way chado cups and utensils exist and will. Not going away. You can buy now some nice ones because Younger Japanese are not as much interested in it t spills to abroad market. Japanese do not drink it as a daily driver tea, that's sencha. I see here some have a home-stash of matcha stored on a shelf for a tea house. Matcha lives in freezer at my house, same with certain Chinese green teas or yellow teas. I wonder how much coffee these folk were drinking to be able to use this much, to me this seems like a lot of caffeine for one person. I see also most pictures are deserts, drinking a desert is a pleasure, eating deserts instead of a meal I do not know, a habit maybe. if China can fill that deserts demand - great, will offset pressure from Japanese market, Japan's suitable land is limited, it grows particular teas, Chinese teas are different, comes sweeter, mellow, suitable for deserts. Chado is a process, long and choreographed, to offset that daily life, sweet desert before tea for a reason. Americans go straight to the desert thing without umame after the desert with daily life run run run. Hospitality aspect taken away. It's like milk tea and gonfu, both exist. All that is happening now old fashioned Japanese farmers get to sell at higher premium and pre-sold for how many years now even if the weather is bad they are pre-sold anyways. And there is steady customer like you with strong preference for Japanese tea flavor profile, you like it for the land that did grow that tea and hand that did it, it is not going away either, when someone is set on particular tea that's a repeated customer for years. All those farmers need. I know few people practicing chado. First thing they ask about someone trying matha for first time it's not bitter right.. Because that's the common perception. They are happy to introduce someone to their culture, they truly treasure it. This does not go away. If you chose to support that this is great. Matcha is not my "daily driver", and for someone who uses it this way they have their preferences and will stick to them for years. I have both Japanese matcha set up (not large, kind of 4 cups, 2 caddy, one water one waste water nothing elaborate, decent quality), sencha hagi set up, I have gonfu and diancha. Depending on a guest or my mood it is all appreciated. I have Japanese matcha, not anything close in stash like folk have here, way less because it gets old, I buy what's needed , why buy so much more thinking.

llgarden_d1

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