An exclusive selection of top-grade naturally-grown, traditional Japanese teas by tea-master and organic tea sommelier Tyas Sōsen; first certified Belgian Japanese tea instructor and Tea-ceremony teacher in the Enshū school.
Hello, i reached out to you a few months back about visiting Japan in spring 2024 and that if time allows we can have a ceremony or I can participate in a matcha ceremony. My trip is pushed back to the fall of this year. That is October 2024. Would you consider a meet and greet? I’ve watched and enjoyed many of your videos and would love to meet you. Thank you for consideration. Dylan
I dont understand why would opening up matcha right away after it was stored in fridge will make it humid, whats the science behind it, is it really worse than constantly changing its temperature by acclimatizing it? I heard that room temperature and unstable extreme fluctuation of temperature are really bad for matcha.
Indeed, I do wonder about the explanation, but, It happened to me. So, I have 2 canister, One I opened right away and it became clumpy - much harder to sieve - and goes bad in a matter of days. The other one I tried to wait for the temperature comes into room temp from fridge cold - then opened it - and re-stored in fridge and it kept fine for as long as I need it. The taste obviously not the same as the one freshly opened tho, but still nice. Other method I tried was to stick some kind of mini Oxygen absorber and it works
@@witra88 yeah i did not know what condensation is when i watched video. Its phebomena where if matcha temperature is lower than room then it tends to freeze humid air into water drops that may stay inside matcha. But still not sure what makes matcha worse the condensation or frequent temperature fluctioation through acclimitization. Maybe if room humidity is 50% and we dont keep matcha opened for too long then it doesnt mater that much.
This video is amazing! Perfect stress reliever! I work as a paramedic and it gets overwhelming at times. this video has made me rest well after a long time of struggling with work-induced insomnia. Thank you so much ! cant wait for more videos! @The Tea Crane
I’ve learned quite a bit from your video here and I love that a seemingly small object is important enough to gain a personal name and story. I’ve recently purchased a smoked bamboo chashaku for my tea ceremony practice. I love its colour and delicate nature, and now I will be on the lookout for a name that it wants. Thank you for your work on this channel! Peace
I'm a fat westerner and I can only sit like this for about a minute before I start feeling discomfort and my legs start to fall asleep. I'm trying to build it up a bit so that I get better at it. Thanks for the video.
Question: I have congenitally bad knees and have had 6 surgeries on the left one alone including one in the last 6 months. I cannot use a Stairmaster or do squats. Is Seiza a possibility for me even with practice? I feel like my orthopaedist will fire me if I ask him. What do the Japanese do when they have very bad knees? Is there an alternative manner of formal sitting for ritual ceremonies when one of the participants has knees like mine? And if so, what is it? I've searched and searched and can find nothing, but modern Japan has a 33% rate of knee problems in citizens over 60, so they can't ALL be sitting Seiza.
I have been a member of The Tea Crane's Tea Club for the past year. Independent of the teas, I like the fact that shipments are quarterly so I don't feel I am getting buried by teas like I think I would feel with monthly shipments. Sosen Sensei's selections are always intriguing. Lots of Japanese greens, some oolongs and an occasional black with a surprise thrown in every once in a while. I've been really enjoying the teas he has selected. One question that has always lingered in my mind was why he kept recommending water just off the boil, particularly for Japanese green teas (Sencha, etc) when "common practice" says to keep the water at 80C or below for Senchas. While he is brewing an oolong in this video, his explanation of why he uses boiling water for almost all his teas clarifies the science behind the "off the boil" recommendation. I now understand. Thank you Sosen Sensei.
You mentioned soaking the whisk tines to make them springier and less brittle @3:04. How long, and is this also necessary if you don't use the whisk for prolonged periods? Thank You!
Soak the tines before use just for a few minutes. Ideal is if you can soak them briefly in warm water before whisking a bowl of matcha. It will extend the lifespan of your whisk and make better foam. If you haven’t used it for a long time, then I definitely recommend soaking the whisk before use, both to add moisture and flexibility to the tines as the whisk will have dried out, and to purify it from any dust it may have caught.
I've been enjoying your videos and appreciate the effort you put into them! I watched all your videos in just one day 😄. I would be thrilled if you could create videos about Chagama in the future. Topics could include how to use it from start to finish, proper maintenance and cleaning, important considerations, and even comparisons with electric alternatives. I'm particularly interested in whether Chagama works on induction stovetops for home use. As a fan, I'd love to learn more about the background and usage of Chagama iron pots from a professional like yourself. Looking forward to your future content!" Warm regards from Switzerland, Alessandro
Thank you! Traditional chagama do not work on induction plates. Some might, but contemporary ones are being created to better fit that purpose. Not that getting one should be a priority though. Thank you for the idea! I will keep it in mind.
You put so much effort in this video!! Well done!! I think it might help to make a connection between Japanese tea ceremony culture and young people all the around the world who like Pokémon!
@@theteacrane i’m sure I’m going to: so far tea is so much better than coffee. here I am 42 years old and I’m just making the switch about six months ago or so. Before I learned how to steep Gyokuro in a kyusu I’ve been using a steel mesh ball. It has a very strong flavour and it taste good but I would like to try the real way so I’m eager. So thanks again Crane! I will be using your video as a how to when it comes in the mail, the next day or two.
Can I buy chaki and the Hira Natsume from you? 🤞 I really like the design and the craftsmanship behind it! Or can you tell me the manufactory that makes these works of art? By the way, I love your videos and your Instagram channel!✨ I look forward to your answer🙏 Kind regards from Switzerland, Alessandro
These Pokémon also try to touch on the concept of Kintsugi as you can see from the cracks being repaired by a green substance on them. You can see more of this in Polchagiest's reveal trailer
