Cada amanecer, un ritual.
Elaborar matcha diariamente por la mañana se a convertido para mí en un ritual que se traduce en gracias al Creador. Solo un matcha de la más alta calidad como es "Uji Matcha Taiko-San" ha podido llevarme a este estado de comunión.
En ocasiones, cuando en mi mente hay turbulencia, preparar matcha delgado (usucha) no es suficiente. Entonces elaboro matcha grueso (koicha) y mi mente retorna al sosiego que me permite ver las cosas con claridad y tomar mejores decisiones.
"Uji Matcha Taiko-San" es un producto caro. Sí. Pero cada centavo pagado por este producto vale muy bien la pena.
Soy consumidor de todo tipo de té. Pero, hablando de té, definitivamente "Uji Matcha Taiko-San" es lo mejor que he probado en mi vida.
Pregunta para O-Cha: ¿Encontrarán algún día un matcha superior a "Uji Matcha Taiko-San"?... Sería muy interesante y un gran reto...
[ English -
Every dawn, a ritual.
Making matcha daily in the morning has become for me a ritual that translates into thanks to the Creator. Only a matcha of the highest quality such as "Uji Matcha Taiko-San" has been able to take me to this state of communion.
Sometimes, when there is turbulence in my mind, preparing thin matcha (usucha) is not enough. Then I elaborate coarse matcha (koicha) and my mind returns to the calmness that allows me to see things clearly and make better decisions.
"Uji Matcha Taiko-San" is an expensive product. Yes. But every penny paid for this product is very well worth it.
I am a consumer of all kinds of tea. But, speaking of tea, definitely "Uji Matcha Taiko-San" is the best I have ever tasted.
Question for O-Cha: Will you ever find a matcha superior to "Uji Matcha Taiko-San"? ... It would be very interesting and a great challenge ...
How to Brew Green Tea - The Top Ten Reasons Your Tea Didn't Turn Out Good
You brewed it too hot. If you brew it too hot, it will become bitter. This is probably the most common of all mistakes and one which has the most influence over the taste. Depending of the variety of green tea it should be brewed around 175 degrees F (79 C) give or take 5 degrees. This can vary on the variety so be sure to check that carefully.
You started off with old green tea. Green tea, when properly packaged, has a shelf life of about 6 months. Once opened you have about 2 months to use it. That's for properly packaged (vacuum packed or nitrogen packaged) tea. If your green tea wasn't packaged properly and is exposed to any amount of air, it probably was never good to begin with.
Your green tea was from a later harvest. It's no big secret - the best green tea comes from the first harvest in late April, early May. First harvest green tea is available throughout the year however if it's properly stored under cold storage and released as needed.
You brewed it too long. This depends on the variety, but generally speaking, no more than 2 minutes. Many sencha’s will taste best at even one minute or less.
You used too much tea. This is where you have more room for adjustment. Again, it depends on the variety but for normal sencha about one teaspoon to 8-10 ounces (230-300 ml) of water. Again, it will vary from tea to tea.
You didn't use enough tea. For gyokuro, you won't get good results unless you use double the amount used for sencha.
You didn't use good water. You need good water. Bottled mineral water usually makes good green tea, city tap water seldom does.
You tried to use a tea ball or paper filter. Green tea is compact. Once you brew it really expands and needs plenty of space to open up.
You tried to use a 2 liter English Teapot. If you really know what you are doing it is possible to use a Western teapot to brew green tea. You would be way better off using one designed for green tea, however.
You started of with low quality tea. Even in Japan the quality levels of green tea vary considerably. Just because it's from Japan doesn't necessarily mean it's good.
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