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okimasa
2nd Degree Black Belt
Joined: 15 Mar 2008
Posts: 161
Location: Canada
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 Posted: Mar 24, 2008 1:26 am Post subject: "Powdered Green Tea" |
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I'm sort of new to matcha and I was wondering, is there a difference in the terms "matcha" and "powdered green tea"? Also, I'm planning on ordering some matcha from O-cha, does anyone have any recommendations?
Thanks! |
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Chip
Spam/Troll Killer
Joined: 21 Apr 2006
Posts: 735
Location: Back in the TeaCave atop Mt. Fuji, purging looters
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| Posted: Mar 24, 2008 1:46 am Post subject: Re: "Powdered Green Tea" |
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| okimasa wrote: | I'm sort of new to matcha and I was wondering, is there a difference in the terms "matcha" and "powdered green tea"? Also, I'm planning on ordering some matcha from O-cha, does anyone have any recommendations?
Thanks! |
Yes, there can be a huge difference. Matcha is a very special grade or grades of powdered green tea produced from Tencha, a special Japanese green tea. (but there is also Chinese matcha...bleh)
Powdered green tea could be almost anything...I would avoid a vendor who sells a product simply listed as powdered green tea, since whoever is selling a product called simply powdered green tea is not a specialist in Japanese green tea.
Also, even with matcha, make sure to get it from a specialist you can trust such as our host, O-Cha. Some companies may sell Chinese matcha!!! Freshness is critical when buying matcha... |
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britt
2nd Degree Black Belt
Joined: 22 Oct 2007
Posts: 175
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| Posted: Mar 24, 2008 3:00 am Post subject: Re: "Powdered Green Tea" |
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| okimasa wrote: | I'm sort of new to matcha and I was wondering, is there a difference in the terms "matcha" and "powdered green tea"? Also, I'm planning on ordering some matcha from O-cha, does anyone have any recommendations?
Thanks! |
I would recommend Kaoru Supreme to start for a thin type of matcha. I've found the taste to be excellent and it is easy to get to froth if you adhere to a few basic rules.
Everyone who regularly visits this forum has probably heard, over and over, to cool the water sufficiently for sencha and gyokuro. This is true for those teas, but not as much so for matcha. The water should not be boiling, but you should make sure it is hot enough or you may have trouble getting the matcha to froth. I use water where a light steam is visible after it is put into the bowl.
The bowl should also be preheated. The ease or difficulty of this will depend on the bowl. My Oni-Hagi chawan is so big and heavy it requires additional pre-heating time. My thin and light Iga chawans preheat almost instantly, and since I'm impatient, they see the most use.
I also recommend that you put the whisk in the bowl while preheating, as this will soften the tines and make it easier to get a foamy bowl of matcha. I find that the 100 tine whisks whip up a good bowl of thin style matcha easier and quicker, but 70- 85 tine whisks work fine as well. They just take a bit more effort. |
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Ryan
Sensei
Joined: 19 Jul 2005
Posts: 475
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| Posted: Mar 24, 2008 3:13 am Post subject: |
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| Now I'm really in the mood for a hot bowl of enchanting matcha. =_= |
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