A Tea Addict's Journal

New toys

May 16, 2008 · 4 Comments

A big package arrived today, with my new toys. Too lazy to take pictures at this point, but you’ll see them tomorrow.


Anybody has any suggestion on ways to make matcha? I’ve tried it before, but am by no means skilled. Usucha seems more appropriate at this point, since I know making koicha can be tricky.

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4 responses so far ↓

  • Anonymous // May 16, 2008 at 2:34 am | Reply

    My way to make Usucha:

    At first sieve the powder to avoid lumps. Put some hot water in your chawan to warm it up and put the chasen into the water to soften the strings (don’t know a better word for it, the bamboo splittings I mean). Let it sit till the chawan is heated, then toss the water away.
    Take about two scoops of matcha and put it in the chawan. Fill it with some hot water. The amount depends on how much matcha you use and how thick you like it. I use around 3 oz or 90 ml. The temperature is your choice. Some say very hot, some say cooler.
    Now take the chasen and with slow motions make sure that there is no matcha sticking to the ground. I hold the chasen wit my thumb, index and middle finger.
    Hold it firm with the fingers. Now make motions out of your (relaxed) wrist in shape of a “M” or “N” until you are satisfied with the foam. Relax while whisking!
    If you have used to much water, the foam won’t get very dense.
    Then make some circle motions with the chasen to get rid of some huge bubbles. Finally lift the chasen out of the center of the chawan.

  • Anonymous // May 16, 2008 at 2:38 am | Reply

    Oh I forgot: While whisking make sure not to whisk directly on the ground. This can wear off you chasen fast.

  • Anonymous // May 16, 2008 at 1:32 pm | Reply

    Good luck on making Matcha! Can’t wait to hear how it all turns out.

  • Wesli // May 16, 2008 at 6:47 pm | Reply

    Matcha: Add matcha. Add water. WHISK WHISK WHISK WHISK WHISK WHISK into the sunset.

    I think the reason people have so many problems is because they don’t whisk enough.

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