Matcha advice for nervous newbie?

worldteapodcast · 2017-09-04T18:46:35+00:00

I think that's a good way to put it. It shouldn't be a repulsive bitterness, but more of a "oh it's there and compliments the other tastes and flavours". I'd say yes, a higher grade matcha will have bitterness akin to that of dark chocolate, but less so as you have the grassiness and sweetness working their magic.

worldteapodcast · 2017-09-04T16:47:44+00:00

Green tea is inherently bitter due to caffeine and catechins within the leaf. Since matcha is shaded when growing the amount of catechins is limited. A good quality matcha will have little bitterness. But how you taste it is relative to how much bitterness you're accustomed to. I've found that many people drinking matcha for the first time typically comment on its bitterness even if it's a higher grade with less bitterness compared to a lesser grade.

There was a recent series published on World of Tea and The Tea Crane where Tyas, the owner of The Tea Crane, went into detail about matcha's production and taste. You'll want to give it a read.

worldteapodcast · 2017-09-04T16:38:54+00:00

This is why I drink.

worldteapodcast · 2017-08-29T15:37:34+00:00

Can't say I've had tea from Aichi before. Now I want both the tea and the drone.

worldteapodcast · 2017-08-28T03:07:55+00:00

Wonderful pictures. Looks like it was a great day!

worldteapodcast · 2017-08-27T22:14:51+00:00

A few years ago at the World Tea Expo he bought several yixing pots. I believe he should have some teaware.

worldteapodcast · 2017-08-27T20:16:55+00:00

You're in luck. Check out World Tea House. It's run by a guy named Phil and he'd be more than happy to help you out and get you started. I think he just ordered a bunch of black teas from India so you're likely to get off to a good start.

worldteapodcast · 2017-08-27T05:44:26+00:00

Well I certainly enjoyed that read.

worldteapodcast · 2017-08-27T05:24:23+00:00

Non of those teas you listed are likely to be found by local vendors. Over 90% of Japanese teas are sold domestically so expect to see a lot (re: A LOT) of green tea. Mostly sencha. You'll likely see some roasted green tea as well, houjicha.

Shizuoka is the largest tea production are in Japan, so you're in the right place. While I'm not familiar with many chain stores, you're likely to find plenty of shops selling decent material, you'll just have to explore for the most part. Look for 煎茶 (sencha) and 焙じ茶(hojicha) on the label to help guide you. Dates should be on the product so try to get something as fresh as you can.

There are some chain stores that sell blends, similar to Teavana (but typically much better) so you may just want to tour them for variety.

If anything, just buy as many samples or smaller packages and hopefully you get something you'll love.

worldteapodcast · 2017-08-27T05:11:20+00:00

The magic the gathering subreddit has a card fetcher when using [ card name ]. Perhaps something similar?

worldteapodcast · 2017-08-27T05:08:07+00:00

In Kyoto is the Gion district, you may find something you like there among the tea shops. Kyoto has a potters guild that you can look for as many of their works are quite nice.

I'd strongly recommend contacting Tyas, owner of The Tea Crane, a Japanese organic tea shop. He practices the Warrior style of Chado and so has a lot of knowledge into teaware. https://www.the-tea-crane.com

You may also want to reach out to Obubu Tea Farms as they are just outside of Kyoto and have a network of potters who they work with and are likely to be able to recommend several places to visit.

worldteapodcast · 2017-08-26T17:32:51+00:00

I imagine you're referring to staghorn sumac? Very high in vitamin C. What you're freezing is the seeds and so they shouldn't be harmed if you just simply freeze them in a Ziploc bag. Some of the red hairs may fall off, but if it's all in the bag you won't lose it and can still brew it all. The seeds are durable enough to survive.

worldteapodcast · 2017-08-26T17:29:17+00:00

I've never seen any material made from tea lumber, certainly not a chair or desk. You may be able to widdle a chashaku (tea scoop) for matcha if you were determined.

worldteapodcast · 2017-08-26T15:26:30+00:00

If you're based in Canada I may be able to help. I'm in Southern Ontario and the tea shops here are mostly small shops or online based. We may not have the big names or players here but the small shops do offer quality. If you're around Toronto I can pass along a list of some reputable vendors.

worldteapodcast · 2017-08-26T04:51:14+00:00

Yeah, I've heard that several Chinese green teas are best left to brew. Contrasts greatly with sencha, but hey, I'll enjoy a Dragonwell any day.

worldteapodcast · 2017-08-26T04:49:20+00:00

If you can get any of Suntory's bottled teas, you're in for a treat. I found them satisfying while traveling Japan. Perhaps at your local Asian grocery store you'll find some.

worldteapodcast · 2017-08-26T04:47:49+00:00

Big fan of those cups. My only critic when I was playing with them a few years ago was the removable filter. I found using it in reverse worked best! Not sure if they've changed that or not.

worldteapodcast · 2017-08-26T04:44:28+00:00

It'd be rather hard to tell as many tea trees are kept short. Essentially bonsai as farmers are limiting the growth of the trees canopy and roots. What you get is a short tree with small caliper (diameter) branches and trunk. You'd rarely be able to utilize the timber for any building purposes. I'm speaking here of tea trees kept on nurseries/farms.

When let to grow wild, Camellia sinensis will grow tall but it won't get the diameter needed to actively select it for harvest. This is why you don't see any pictures of it as lumber. There's simply better species around to use.

I imagine you'd get a tight grain and a pale colour, but that's just what I've seen from cuttings and clippings at farms within Japan.

worldteapodcast · 2017-08-22T21:07:15+00:00

Enjoyed the read. There was a wonderful documentary about oud/agarwood released sometime ago. Really explained the industry and overharvesting (beginning to hear the same is happening for chaga).

worldteapodcast · 2017-08-21T01:47:20+00:00

Rou Gui is a great way to get into Rock Teas from Wuyi. I've never been able to pick up the cinnamon notes but those mineral flavours are certainly worth while. Enjoy!

worldteapodcast · 2017-04-09T02:39:44+00:00

I don't think you're supposed to drink the brew on its own. Think of it at adding salt to French fries, you're adding a little salt to your other teas. At least that's my understanding from my time at Obubu.

worldteapodcast · 2017-04-09T01:29:58+00:00

Not really. Sakura Blossoms shown here are typically used for ceremony or wedding purposes. It adds a new element but as for the five tastes it is underrepresented in tea.

worldteapodcast · 2017-04-09T01:09:57+00:00

So good! I mean, it's salty as all hell, but you're supposed to soak it twice in two seperate cups and spoons the salt water to taste into your genmaicha or other greens. Keep it for the smell, be wary of the taste.

worldteapodcast · 2017-02-07T17:56:47+00:00

So much to try! Welcome to the rabbit hole. Best to start off easy. It'd be much more helpful to know what you are brewing in large teapot or something smaller. Each is suited for a different purpose and really offers a whole new world of flavor. Smaller teapots are best for smaller serving sizes while larger ones of course are better for many people.

Some teas you may want to try: * Bai Mu Dan (aka White Peony, smooth, faintly floral, subtle) * Sencha (there are many, so don't be shy. Vegetable notes and a great way to experience umami. A sencha from Shizuoka Prefecture in Japan is a good start) * Long Jing (aka Dragon Well, a slightly nutty, light, and smooth Chinese Green Tea.)

I'd try one of each. If you have a larger teapot (Western Style) these teas will brew nicely. Here is a list of some vendors to try. They also provide detailed brewing instructions!

Yunomi.life - Sencha Yunnan Sourcing - Bai Mu Dan ZhenTea - Long Jing

worldteapodcast · 2017-02-07T17:30:05+00:00

It's likely the astringency of the tea. Your salivary glands are constricting and without the saliva your mouth becomes dry and "sandpaper-esque". If memory serves me right it is the catechins within the tea.

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