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Tea dummy has another question...

How hot should the water be for mixing Matcha? I have some powdered green tea which I picked up at the local Asian supermarket, and am wanting to try it. It doesn't actually appear to be Matcha, (from what those who can read Chinese tell me) but...

Also picked up a small teapot that *might* hold 250 ml, handle coming off the side and the whole thing in a dark ochre, almost like terra cotta (sp?) What would something like this typically be used for? It honestly looks like I could mix my powdered green tea in it with the whisk I have, which is what I was planning on. Any advice in this direction would be welcomed.

And one more thing... Where could one find a fairly inexpensive bamboo whisk? I know where to get a *good* one, but don't yet want to spend

$25.00 (what with shipping and all.) I have a cheap one that came with my

boxed "tea ceremony" set, but don't expect it to last very long. Should I just bit the bullet, or settle for one of those $4.00 (four legged) specials I see on Ebay?

Thanks for your patience. I know nothing of tea, but do hope to learn. Apologies to anyone I offend with my ignorance.

Dave

Reply to
Dave
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Hi Dave, I'm no expert and i'm sure other people could provide better input, but for what it's worth: The water should be below boiling point, like all greens. If it's matcha, it's easiest to use a deep bowl to whisk tea; cupping the bowl with a C-shape with one hand, whisk with a swift up-down motion with your other hand. ...it's all in the wrists! I like to get a nice froth going. i've actually heard of people using blenders to make their matcha, so it's kind of personal preference if you prefer a certain type of whisk..? Drink directly from the bowl in a series of short sips.

It sounds like the teapot you mentioned is for steeping and serving regular steeped green tea leaves. Is that the type with the handle at a

90-degree angle to the spout? I like those kind, but don't know the name for 'em. Good luck!

Dave wrote:

welcomed.

Reply to
murch787

What Dave said in the earlier response is fairly good. Unless you are planning to do a traditional Japanese tea ceremony, you do not need a Japanese bowl and the direction to stir. However, I want to offer to pieces of advice for anyone who enjoys matcha.

  1. Matcha found in Asian supermarket that does not explicitly stated that it is matcha--beware, it could be mixed with other ingredients such as sugar, yeast, power milk and some say it is "matcha latte"--which it is not the same thing.

  1. When buying a whisk, make sure you buy a superior quality one. A premium grade traditional Japanese whisk is available in two classes. The first one has 80 golden bamboo fins. This one usally cost around - USD. The second one has 100 golden bamboo fins. This one usally cost around to USD.

I premium quality whisk is a must for matcha lovers. I do not recommend a $5-$10 low quality bamboo whisk. I you do not want to spend the money on a quality whisk, just use a stainless steel egg beater. It almost does the same job with 3 times the effort.

If you are interested in buying a premium quality 100 fin golden bamboo whisk, check out

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They sell top quality tradtional Japanese whisk and match for a very good price. They sell match $50 USD. This comes with 100 grams of Match and a 100 fin golden bamboo whisk.

Greg

Reply to
greg.thepunisher

Hello Murch,

What I am using doesn't even claim to be true Matcha, just powdered green tea leaves. I googled Matcha and found the recommended temp of 180 degrees F, so that is more or less what I have been using. For high-quality Matcha

140 degrees was recommended. When I get around to getting the real thing, that is what I'll probably do.

I've been whisking my mock-Matcha in the described teapot- more enclosed and less likely to splash with energetic whisking. And yes, the handle is mounted 90 degrees to the spout. It works okay...

Thanks for the reply!

Dave

Reply to
Dave

Hey Greg,

Yeah, I checked the ingredients, but it only says "green tea leaves." And as I mentioned in previous post, it doesn't even claim to be Matcha. 'sokay with me for now. :)

What about the 120 fin whisks I see here and there. Would they work better than a 100 fin whisk? The one I am currently has 60 fins, I think. Passable, is all I can say. I soak it in the hot water for five minutes, to make it more flexible. Eventually, I'll get the real thing. Right now I am just practicing.

Thanks for the input.

Dave

Reply to
Dave

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