matcha whisk tip: soak the whisk in 90°c water before first use to "bloom" or "open" it, otherwise it is harder to whisk and you will get a bamboo flavor... this is really only for the first use.
I've had Green Tea sessions like that. It'll keep you buzzing, clanging, and banging all night long! I love how that last whisking was like Don had unlocked super speed mode. I think the whisk broke the sound barrier at some point. :P
Please try Hon Yama Hebizuka, teas, they do a bit of withering to offer floral notes to the teas. And also try Kagoshima region for fukamushi sencha they have a citrus note to the smell aswell as Chiran senchas do, and do not forget Yame and Uji are the two places for high end gyokuro and matcha.
Though I have subscribed for directions on how to brew certain tea types, I somehow missed that you are also a SELLER! I'm extremely excited to try the first tea in this video. Sweet and approachable and easy to serve to my friends who aren't tea nerds like myself. Do you happen to have any feedback on how the leaves work after brewing for cooking?
You should get one of those portable (waterproof) LED light strips and place it under your gong fu guru tray to illuminate the gong dao bei. Though that might be a bit distracting.
Drinking my Yerba mate trying to follow along. Yup, this shit bitter. A mix of that and sole thc… I think me and you are at a pretty neck and neck race to the moon
13:50 that initial bitter to sweetness makes sense if you've ever made sweet sticky rice, it is surprisingly bitter, interesting how flavour works like that, Enjoying this video with a chinese green!
I wouldn't brew them gong fu particularly don't rinse the leaves at the start. But if you are going to do it that way you might get 2 brews or perhaps 3. It is totally different from a Chinese tea which can be infused 5 or more times. Also Chinese teas are generally brewed hotter and shorter in the gong fu style. This approach does not bring out the best in sencha and other Japanese teas. Japanese teas shine when brewed in a kyusu as shown in the video.
@@SDArgo_FoC i agree..but the problem is that we live in a tropical climate here..almost 40 degrees celcius in the summer and high humidity. So i imagine that after i open the tea, maybe it will be better to keep in a little fridge. There are so many different opinions online, so it's very confusing 🤔
Problem with storing anything in the fridge is that when you take it out water condenses on it. And it repeats over again whenever you take it out. And you really don't want to get matcha wet. (or ground coffee or any other organic powder) If i wanted to get maximum shelf life, I would use oxygen absorber packs. Split the powder to small batches you can drink in a week or two. Get as little air as you can in the packets with matcha and oxygen absorber(they contain just iron shavings, perfectly safe to use). You can store the batches in fridge/freezer but just take only one out, do not open it until it reaches room temperature (to prevent condensation on the powder). And do not return it it back to the fridge just leave it outside and use it up before taking out another packet.
I live in a tropical climate too and drink matcha because it's more hassle-free, actually... (guilty) I currently store mine in a tin tea caddy with double lids to shut off as much oxygen as possible, in the fridge. Previously I tried to store it in the cardboard tea caddy which one merchant supplied the matcha in, and did a double layer by first opening the matcha into a ziplock. So, effectively also double layer, in the fridge... it did not work too well and was a bit of a faff to scoop matcha from the corners of the ziplock. The three things tea is afraid of is oxygen, light and heat, and matcha multiplies that by several times over since the surface area is much larger... I find my current solution pretty effective. Ultimately the best way is to just drink it all up ASAP!
I didn't hear for which use each matcha is-usucha, or koicha. Also (unless you don't mind looking très gauche), your left hand should be underneath the chawan with your right hand supporting it on the side.🍵
