Friday, January 16, 2015

Common Beginner’s Mistakes in Making Matcha

Confident on your procedures?

This entry is for the people who havejust got started with matcha. They might have learned it from books or YouTube, and they might not have experienced people around who can give advice. How sure are you if you are doing the right way? There are some mistakes that beginners might make. I’ll show them on the following video. Please watch it and find the mistakes.

How many mistake did you notice?

Let’s take a look at the mistakes one by one.

1. Laying the bamboo whisk

At the beginning on the video, the whisk was laid. The tines are delicate. Do not rest it on the tines and keep it standing. Damaging the tines might shorten the life of the whisk.

2. Putting the lid of natsume container upside-down

Natsume is usually coated with beautiful urushi lacquer. By placing the lid upside-down, it might damage it. You don’t want to see scrapes on the top of your lid. When placing it on the table, place it just as its orientation.

3. Not fully wiping off the water

I’m sorry that it is difficult to notice it on the video and this image. After warming up the bowl with hot water, if the bowl was not wiped carefully enough, some water droplets will remain in the bowl. If you put matcha in the wet bowl, matcha might absorb the moisture and create some lumps. It doesn’t have a good effect to the taste of the tea.

4. Pressing matcha

When breaking the heap of matcha in the bowl, I used the flat part of the scoop tip. It was kind of packing the matcha. It can be an obstacle in mixing matcha and water well. Above all, the tea won’t taste good with compacted matcha. In this video, I also noticed that the packed matcha doesn’t get frothy much. Use the edge of the scoop, and try not to press matcha when breaking the heap.

5. Keeping the lid open

I didn’t put the lid of natsume back after putting the matcha into the bowl. I kept making tea with the lid open. You should not give your matcha unnecessary exposure to the air. Getting moisture and oxidation are not good for matcha. It might help the matcha go bad quickly. Put the lid back right after you put the matcha in the bowl. 

6. Placing the natsume with an impact

When I placed the natsume back on the table, I put it carelessly with an knocking sound. The impact may compact the matcha inside. Compacting matcha is not good for the taste and even more it doesn’t look nice. 

Consideration to the tea

Please pardon my skills if you can see other mistakes in this video. The examples that I introduced here are not rules. They just come from consideration to the tea and utensils. Treating the tea and utensil with care are not only for art form, but also it directly affects the condition of your utensils and the flavor of the tea that you are serving.  These consideration make a big change.

Thursday, January 8, 2015


The tea that I crave for once in a while

The tea is sometimes served after cuisines at a restaurant or you might find it in a tea set in a hotel room. I used to have it at my grandma’s place as well. It is ume-kobucha. Ume means plum and kobu is a kind of seaweed, kelp. It is originally powdered dried seaweed and plum. Nowadays, artificial flavors seem to be used on many products. It is prepared by mixing with hot water. This is not a kind of tea that I have every day, but it is the tea that I crave for once in a while. The other day, I bought ume-kobucha on impulse when I saw a lot of them on the shelf at the supermarket, hehe.



Its aroma is reminiscent of ocean. A hint of shiso plant or Japanese basil adds an elegance on its aroma. The flavor mainly consists of the rich umami of the seaweed and gentle salty taste. It doesn’t have a bitter taste like green tea has. It is like having a good soup. Delicate sourness of plum and shiso enhance the fulfilling umami flavor and gives a refreshing accent onto it.


Tea of the good old days

Western people might not like the seaweed or umami at first. Too much umami can be disgusting. However, once you get used to it, it will be quite seductive. I prefer thinly prepared ume-kobucha. It’s relaxing and peaceful concoction. It is the tea of warmth which is associated with a moment with family in a tatami room on a chilly day.


Friday, December 19, 2014

Really Need a Chasen Bamboo Whisk?

Hesitation to start matcha

I sometimes see people making matcha with an electrical milk frother. Someone even uses an ordinary beater. Matcha beginners might wonder if you really need a chasen (bamboo whisk) to make matcha. For the people who want to try matcha for a bit to see if they will like it, purchasing chasen can be a reason to hesitate to try it. People might have an electric frother, but not a chasen. If you can use the electric frother to substitute chasen, it will be wonderful, don’t you think?

Chasen vs Electrical frother

I have never used an electric frother or an ordinary beater for brewing matcha. Today, I tried making matcha with a chasen, an electrical frother and an ordinary beater. I took a video of it. Please check out what result I got.
If you don’t see the subtitles, please check your setting on YouTube.

Use electric frother

Here is the bottom line. The tea made with the beater was not delicious, so I don’t recommend it. The electric frother can make as tasty tea as a chasen does. So, if you want to try matcha just to see if you like it, use an electric milk frother. It won’t be a problem and helps you save money. However, there is still a certain difference between the ones made with chasen and electrical one. If you like matcha and want to continue consuming it, I recommend you to get a chasen. You will appreciate the gentle foam created with a fine art of bamboo.

Need Chasen? It’s available here >>>

Friday, December 12, 2014

Is premium bottled tea really premium?

Bekkaku, premium bottled beverage

The price of bottled green tea (500ml) is usually around 150yen. You can get them at supermarkets even for less than 100yen. Kirin introduced a new brand of bottled beverage called Bekkaku. They are highly priced at 216yen for a bottle (375ml). They have green tea, coffee, ginger ale and Chinese tea. For the green tea, they use carefully collected leaves including kabusecha. They use about 2.5 times of amount of leaves than regular products. I would like to know if it is really premium and worth the price.


I could find gentle sweet aroma in green-tea smell. It has a good body with decent umami. It changes into sweet kabuse flavor, leaving a rounded glassy aroma in the after taste. It has a certain bitter taste all the way. I thought that I might be able to notice something special more about this tea if I compare it with other brands.

Comparing with other brands

I tasted the Bekkaku with three major brands, Oi,Ocha, Ayataka and Iyemon. Surprisingly, the bitter flavor of Bekkaku was the strongest among the four. However, it was also rich in other flavors. It was not astringent only, but also I could always relish matured umami and some other flavors behind. Bekkaku is the tea with the most profound flavor. It is the aspect that Bekkaku should be highly evaluated for. My impressions of other teas are as follows.
Oi,Ocha: Rich and distinct, Mouth filing roasted flavor
Ayataka: Well-balanced flavor, Aroma is week but I like it the best among the four.
Iyemon: Smooth with light grassy bitterness.


If the aforementioned teas are served in a small tea cup as you enjoy premium tea, I would be able to find Bekkaku the most flavorful. I found that the other three don’t have the flavor and profoundness that premium teas supposed to have. Bekkaku definitely has a richness in its taste. It’s not bad at all. However, I didn’t find an appealing sensation from it as a premium tea. I wonder if a customer can find Bekkaku significantly delicious when getting a bottle at a convenience store. He might not be able to appreciate its value.    I think it might be tough to develop a new market of premium bottled tea. At least, I am happy to have a new choice and hope some other makers will follow this trend. 

Kirin Bekkaku (Japanese)  >>>

Thursday, November 27, 2014

To Advance Your Tea Ceremony

Next phase

The three important elements for tea ceremony are space, utensils and manners. I have introduced them before ( I would like to introduce one more thing to add in the utensils and the manners. It is going to enrich and advance your tea ceremony and take your tea ceremony to the next phase.

What is special about a tea ceremony?

What is the difference between just making tea and serving tea in a ceremony? You might have noticed it when you watch my previous videos. The five things that the host does during the ceremony are; 1. Bring the implements into the room, 2. Purify the implements, 3. Make the tea, 4. Clean and put the utensils together, 5. Leave the room with implements. Probably, you have no trouble bringing the implements into the room or making tea, but it might be difficult for you to imagine how and why you purify the implements. I think that it is one of the special things about tea ceremony and it makes a difference from just making tea.

Purifying implements

Before the ceremony begins, the implements are all cleaned. However, we dare clean them in front of the guests during the ceremony. We wipe the tea container and tea scoop with a piece of cloth. It is a 27cm (11in) silk, called fukusa. We rinse the tea whisk with hot water in the tea bowl. These steps make the tea which is going to be served special. Some people say that the host even purify his mind as well as he does it.

Just try it

If you want to serve tea with utmost hospitality for your guests, try to purify the utensils before making tea. If you don’t have fukusa, it’ll be okay to use any kind of cloth as far as it’s clean. As I mentioned before, you don’t have to worry about the detailed gestures. Just imitate how others do. What counts is your hospitality. Fold fukusa nicely and gently wipe the items. You guests will definitely notice and appreciate your solicitous consideration in preparing tea. It makes your tea so special and blessed. Purifying items will advance your tea ceremony. 

Fukusa is available on our shop >>>

This is the video I’ve mentioned. You can see purifying the tea container and scoop at 0:57.

If you want to do it properly, refer the following videos.
- Procedure of Tea Ceremony
- How to fold FUKUSA silk cloth
- How to purify NATSUME tea caddy
- How to purify CHASHAKU tea scoop

Thursday, November 20, 2014

Every Day Matcha made easy! (video)

Matcha is too much of a bother!?

Lately, I hear many questions and opinions about preparing matcha casually. “Is there any way to prepare matcha easily?” “A hand-held electric frother might help.” “Making paste with a little bit of water can prevent getting lumps?” It seems people are looking for an easy way. Some people might also think the traditional matcha making has a lot of manners so it’s too much of a bother. In fact, I used to prepare matcha rarely because I find it kind of troublesome. However, now I have matcha almost every day without feeling troubled. I think it is easy as making instant coffee.

Don’t store in freezer nor sift it

The traditional way is easy enough. You won’t need to look for any alternative way such as using the electric mixer or the two-step method. Think about it. It’s basically just mixing matcha powder and hot water. How simple is that? The bother that I can think of are something like storing it in the freezer or sifting before brewing. Then, I would say “Don’t store it in the freezer nor sift it”. I don’t actually do them each time when I prepare.

My way of daily matcha

Today, I’m going to introduce how I prepare matcha at home. I’ll be glad if it could become some kind of hint for somebody by sharing it here. Of course, I’m not doing everything properly. What we need to do is just mix matcha, and other than that we would like to make it as simple as possible.  There are three points.
1. Not sifting matcha every time
It is the best to sift matcha just before you brew. When I serve it for guests, I’ll sift brand new tea, but for daily tea I believe that being simple is more appealing. I sift matcha once before putting it in the container. I use the same tea without sifting later on, instead I handle the container gently. No shaking nor placing it on the table with impact.
2. Not storing matcha in the fridge
I keep matcha on the shelf with the utensils. I usually consume one package (20g) in about two weeks. If you don’t consume that much in two weeks, keep the amount for two weeks in the container, and store the rest in the freezer. You only do storing and sifting once in two weeks.
3. Store minimal utensils at an accessible place
What you need is a tea bowl, bamboo whisk, tea scoop and matcha. Secure an accessible space in the kitchen for them. You don’t have to store matcha in the refrigerator or freezer.

Making matcha can become very easy if minimal utensils and the tea are available. My method is not the absolute answer, you can try anything to simplify your preparation.

Please check the video for details. 
If you don’t see English subtitle, please check the setting on your YouTube.


New package!

We made some changes on the package of matcha, Shosen. The tea is the same but different packaging. We wanted to put more air (nitrogen) in the pouch for less risk of lumping. It requires a larger box. That is why we made the change.

It is available on our shop >>>

Friday, October 17, 2014

Family Tea Traditions

Encountering a School

Your choice of tea school could be based on the atmosphere you get after visiting different schools or because you know someone taking classes in a certain school‏. Not many people know which school tradition they want to learn when they begin because they don’t know the differences. It might be something that you realize after you learn for many years. Choosing school is just an encounter. I’m no exception, and I'm learning Omotesenke because the nearest school taught that tradition‏.

The Three Sen Families

There are dozens of family traditions of tea existing in Japan. Most of them derived from Sen no Rikyu’s descendants or disciples. The three Sen families Omotesenke, Urasenke and Mushakojisenke are the major tea schools which are run by Rikyu’s descendants. I could not find any reliable data but it is often said that Urasenke School has the biggest population and then Omotesenke. Actually, most of the ceremony I’ve attended were held by either Urasenke or Omotesenke. I often see those two families in publications as well. Popularity of school might have regional differences based on historical background.


Differences on how you behave 

The tea ceremonies may look all the same if you are not familiar. However, tea practitioners will notice the small differences if the ceremony is served in a different tradition. They are quite minor differences such as; if the host enters the room with left foot or right foot, how the host folds his fukusa cloth, or arrangement and design of implements. It is said that Urasenke looks graceful and Omotesenke is modest on both behavior and implements. For example, during the flow, I see the host from Urasenke striking a pose at pivotal points. At Omotesenke, I have not been taught to make such pause. I often see the manner that four fingers tend to be beautifully straightened for Urasenke and gently curled for Omotesenke. Exaggeratedly speaking, they are different like marching and sauntering. Marching looks eye-grabbing.


What the grand master of Omotesenke says

I sometimes incorporate elegant manners and moves that I saw on TV or at some ceremonies even if it is from other tradition. Maybe I did it because I was not totally certain about Omotesenke tradition. However, my doubt was cleared when I read a book written by the grand master of Omotesenke. Once said “Oribe’s performance was conspicuous and impressive, on the other hand, Rikyu’s performance was smooth and it ended before you knew it.” Some people do admiring performance with varied pace and intensities, and some others do a flowing performance without a highlight. Our grand master said that we don’t go for prominent actions and we try to avoid unnatural things as possible. It was my “aha moment”.   It totally made sense to me.

I’m not trying to be offensive to other traditions nor to define others. What I introduced here is just an example.

Thursday, October 9, 2014

Matcha-iri Sencha

A trend

There is a tea that I am curious about lately. It’s matcha-iri sencha, or matcha-blended sencha. Suntory has made a change on their leading product, bottled sencha, Iyemon. They added matcha to flavor their Iyemon. Not only bottled green tea, but also I often see the leaves in stores lately. It seems that matcha-iri sencha is gaining popularity in the market.

Matcha-blended sencha

The dry leaves look like sencha but it has bright green powder on their surface. It is sencha powdered with matcha. You can brew Matcha-iri sencha just like regular sencha. You put the tea and hot water in a teapot and steep it for a minute. The greatest charm of this tea is its fulfilling flavor which is refreshingly bitter taste harmonized with the luscious flavor of matcha. It’s good for the people who love rich greenish flavor. If I dare say the disadvantage, the tea loses its full flavor on the next brewing. Matcha flavor gets extracted mostly on the first brewing.

Left: Matcha-iri sencha, Right: Sencha


It seems that relatively cheap sencha is used for it. I think that it’s a successful method to enhance its quality by redeeming lack of its flavor or covering its off-flavor. On the other hand, for high-grade senchas, there is no need to add any flavor. Adding matcha is wasteful. Matcha-iri sencha is usually reasonably priced and you can get it everywhere. It can be enjoyed at meals and tea time.

You don’t have to buy matcha-iri sencha

On TV commercials and the internet, Suntory doesn’t only promote the bottled tea but also introduce a method, putting macha into the teapot when you prepare sencha. They try to appeal that adding matcha into sencha makes it more delicious. They promote it as if it’s something new but not so much for tea lovers like me who is already familiar with matcha-iri sencha, haha. Anyway, you don’t have to buy it. If you want to try it, just mix your sencha leaves and matcha powder before brewing. 

This is about 0.3g of matcha


I tried the mixture that Suntory introduces. However, it was too strong for me. My recipe for two servings will be the following.
  Sencha: 2 teaspoons (4g)
  Matcha: 1/8 teaspoon (0.2g)
  Water: 2 cups (180ml) 70degC
  Brewing: 1min
Put the sencha and matcha into the pot. Add hot water and leave it for one minute. Serve into the cups.

Experiment on pre-mixing

Suntory advises on their instruction to mix sencha leaves and matcha powder well in an extra cup. It is better the leaves to get matcha evenly on their surfaces. They doesn’t say the reason why but I guess this helps to brew better tasting tea. I started wonder how effective this is. It is time for me to experiment myself. I prepared two teas. One is just putting matcha on senccha, “A”. The other one is mixed well, “B”. I brewed them in the same condition. What do you think?

The brewed teas are in the following picture. Tea B is richer in color. Probably the matcha get out into the brewed tea more. What surprised me was that, despite the color, I didn’t find significant difference in their taste. Can you believe it? It tasted almost the same.

I speculate that it’s because I used sifted matcha, so on either tea I could get good flavor. This tip might be effective when using unsifted matcha. Pre-mixing sencha and matcha might help to reduce the lumps of matcha and will have similar effect as sifting. Anyway, Matcha-iri sencha is different from just brewing sencha strongly. By adding matcha, the flavor gets more complex and profound. If you want to spice up your sencha, give it a try.

Suntory webpage (Japanese) :

Saturday, September 6, 2014

Tea Bowl Making

Useless tea bowl

Have you ever tried making pottery? I guess that many of tea people have dreamed about making their own tea bowl. I’ve actually tried it by using a turning wheel at a pottery workshop. However, once the clay is baked, it shrinks and gets dense. I paid attention to forming my desired figure, but not to the size or thickness. So, the tea bowl got very thick and heavy. It didn’t even have enough space to move the whisk in it. It was useless, hahaha.

Stimulating my creativity

There are always different types of tea bowl on the shelf at my tea class, which I can get to use. There is one particular bowl that I am fond of using‏. It is a flat beige bowl. It’s a small bowl that fits in the palms. The simple clay and glaze feel calm and gentle. It looks round but it actually has slight distortions and rough surface. Those imperfectness captures me. I learned that the bowl is made by hand forming, not with a turning wheel. Now, it makes sense why it has the primitive look. I’m thinking of making this kind of bowl myself, even if I failed once in the past.

The flat beige bowl

Pottery workshop

I visited the pottery studio again. The dimensions and thickness were the points for me to pay attention this time. I’ve actually measured many tea bowls and decided the size I want. I was thinking that clay was flexible, so you could easily form it into whatever figure you want. However, it was damn difficult to fix it once it got deformed. I had to do it from scratch for a few times. Anyway, I was absorbed in working on clay forgetting about the time.

Imperfection on a bowl

The instructor said that you should try to make the bowl as carefully as possible when forming it by hand. No matter how hard you try, the bowl will have a slight of distortion and roughness. Those primitiveness will become the charm of the tea bowl. I totally agree. I made the bowl with care. However, the form got too unbalanced and the surface is too bumpy to look charming. It looks like it has been made by a child‏, hahaha. I’m happy that at least, I got the size I desired, and it’s usable. Japanese bowls look rustic and imperfect so you might think that you can make one by yourself. It’s wrong. I keenly realized that the tasteful bowls can be created only with good skills. This experience gave me a new interesting aspect to appreciate when observing a bowl in the tea room.

My handmade bowl

Monday, August 25, 2014

Teatime in the living room made special‏

At a family gathering

One of my cousins got married. He came over to introduce us his new partner the other day. I planned to hold a casual tea ceremony to welcome them. I decided to serve tea in my living room. I had six people as guest. I invited them into the living room. When they got in the room, I could tell by their faces that they were all excited. They probably felt a different ambience than usual. I did nothing special. Maybe, they sensed it from the flower on display, steam coming from the kettle, dim lighting from half-closed blinds or the cleaned table without any finger prints. It’s needless to say that the tea gathering went quite successful and the guests left in awe.

Turn my living room into a tea space

Having tea with an extraordinary scenery or a tasteful tea room is awesome. But you can experience the principle of chanoyu even in an ordinary room. I believe that the essence of tea gathering is to create a special moment in your everyday living. You don’t have to do anything special to set up a tea space. It is simple but quite effective. What you do is clean the room, display a flower, adjust the lighting and you can light incense if you want. That’s it. There is no need for conspicuous decorations. Those modest but decent works will create the special atmosphere and I’m sure that your guests will notice your quiet attention to details.


Thursday, July 31, 2014

Cold Matcha

It’s not formal

I want to introduce how to prepare cold matcha today. I have made cold matcha in the tea class at my previous school, but never learned it at my current school. The cold matcha is not a formal way of preparing tea, and it is a creative way of serving. I don’t remember exactly how I prepared cold matcha in the previous school. So, I searched about it on the internet.

Various way of preparation

I found many different ways of making cold matcha as I expected. There is even a method of making it by using a cocktail shaker. I thought that it's very interesting but I, as a tea person, tried to stick with the way using bamboo whisk. If I try to summarize the various methods, I can classify them based on two points of view. The first aspect is whether to use hot water or not‏. The other point is if it is blended with a small amount of water on the first step like koicha making. By considering these two aspects, I think that you can categorize most of the methods into the following four types.





Cold water only

Simple step


Mix matcha and cold water by whisking

Two steps


Mix matcha with a little amount of cold water well.  Then add some iced water and whisk more

Using hot water

Simple step


Make the matcha with hot water as usual.  Add ice cubes.

Two steps


Mix matcha with a little amount of hot water well.  Then add some iced water and whisk more

I tried the four ways myself

Now, I wanted to know which way can make most delicious cold matcha! My first test failed. I used usual amount of matcha and water, but I felt that they were too thick in cold. I tried a few more rounds of test with less matcha to find better mixture.
For evaluating the four methods, I'll check them in terms of taste, texture and difficulty of preparation.
I didn’t find any big difference in taste among the teas prepared with only cold water (No.1 & 2). The flavor is quite mellow and not bitter at all. Sweet umami taste really stands out. The teas with hot water (No.3 & 4) were more intense with rich flavor. It also had some bitterness so it was refreshing. In No.4, I found a bit of off-flavor.
There was not much difference in texture between the cold-water preparations (No.1 & 2) and the hot-water preparations (No.3 & 4). I didn’t find any big lumps in either tea. It is maybe because I sifted the matcha before brewing. However, I noticed some tiny lumps remained in the bowl in No.1 and 3 after drinking, and none in No. 2 and 4. It was a very minor difference, though.
Difficulty of preparation
Of course, No.1 and 2, the methods without hot water are much easier to prepare. So to name them in order, starting from the most difficult‏, it will be No.4, 3, 2 and then 1.






Difficulty of Preparation

Cold water only

Simple step


Mellow with good umami,

Not bitter

Slightly rough

The easiest

Two steps




Using hot water

Simple step


Refreshing rich flavor,

Some bitterness

Slightly rough


Two steps


Refreshing rich flavor,

Some bitterness and off-flavor


The most complicated


If you want mild tea, try cold-water brewing (No.1 or 2). If you prefer refreshing tea, try No.3.  No.4 had an off-flavor and it takes a lot of fuss to make it, so probably I won't use it. I personally like mellow tea, so I recommend method No.2 the most.

Conclusion for cold matcha

The facts I found through these tests are:
-Cold matcha has mellow flavor and rich sweetness without bitterness, but less aroma.
-Matcha feels thicker in cold.
My recipe
-Iced water: first-5ml, second-65ml
1. Blend gently the matcha with 5ml of iced water and make smooth paste

2. Add 65ml of iced water and whisk well

-Sift matcha before making it
-Cool the bowl and dry it before using
-You may add some ice cubes when you serve it.
The cold matcha can give briskness like a cool breeze into your day. Enjoy!

Buy the way, I have some new tea bowls on our shop. The white tea bowl in the photos is one of them.