Erik EllestadAfter brewing so much Chinese tea in this Japanese Kyusu, figured I should give some Japanese tea a try. Savory and umami elements dominate this Aya-Me Kabuse shincha from Kettl Teas, some nuttiness and salinity. Nice color!
𝙴𝚛𝚒𝚌
Camellia Tea CeremonyThere is a belief that the first tea of the season (初物) has some extra special qualities that will keep you in good health all year.
Get drinking🍵😉
Sencha (煎茶 'green leaf tea') is available from May, but the first matcha arrives in November.
Tencha (碾茶), the tea leaves used for matcha prior to being ground down, are prepared in May and allowed to age until the autumn, creating a gorgeously mellow flavour by November.
#Japan #Kyoto #Uji #matcha #京都 #宇治 #抹茶 #初物 #新茶 #shincha #everdaymatcha
CallistoMy strongest preference is for Japanese green #tea, and I mostly drink #shincha or #gyokuro, but on a whim I got some Thai #puerh and started reading about gongfu brewing. I randomly hit this link which pictures both the kettle and the scale I own (different brands) and now my mind is blown https://www.hugotea.com/blogs/making-tea/gongfu @tea
GONGFU (small-format tea steeping)
Gong fu cha—“right way tea”, or “tea with effort”—is a tea making method used to appreciate tea through several short steeps. It's sometimes thought of as a ceremony; fundamentally it's just a tea making technique. Gongfucha originates in China and Taiwan, but a casual rendition (simply referred to as "gongfu") is more
Nicholas Boyd IsacssonGot my first ever shincha (from Wazuka, Kyoto) delivered recently, and have been giving it a few test brews. Delightful flavour, but what I really can't get out of my head is that the leaves smell *exactly* like a perfect nectarine (not independently verified, ymmv)
Okay #tea aficionadi - recommend me a glass or stainless electric #kettle with temp control down to 50°C, preferably lower, available in USA.
I know people cooled their tea water in #yuzamashi for centuries before there was such a thing. That's more skill than I can manage before I've had my tea.
I've only used wide pour kettles - if you have a gooseneck, how do you like it? Is it worth giving up 10°C of temp control (50°C vs 60° min)?
Veera LaukkarinenNyt mulla on teetä kahdessa eri kupissa, eli muumimukissa ja Espressohousen take away kupissa. Jäi kannullisen verran teetä komannella haudutuksella, niin tuli nami namia 🍵
PS. En viitsinyt tuoda kannua työpöydälle, kun tartti säätää täs muuta.
#shincha #GreenTea #tea #tee #espressohouse #moomin #muumimuki #muumi #teehetki
Maanantaiaamuksi haudutin kannuun japanilaista Ryo Watanabe Aracha Shincha 2022 teetä. Ostettu Chaya.fi:stä.
Shincha on uudesta sadosta poimittuja teelehtiä. Shincha on maultaan erittäin hienovarainen, joten haudutusaikaan on hyvä kiinnittää huomiota. Tässä teessä on hyvää se, että sitä voidaan hauduttaa joko nopeasti tai ei niin nopeasti tai miksei jättäisi puruja kannuun lepäämään, jolloin mausta tulee intensiivinen. Shinchaa voi hauduttaa jopa 4 kertaa peräkkäin.