One of my readers asked me: “If the matcha
you use is 1.2 grams when sifted or non-sifted, shouldn't the volume be the
same?” I learned from my experiences that
the sifted matcha has more volume. It always looks more when sifted, but I have
never actually measured its weight and volume.
With his question, I got into thinking: “Does sifted matcha really have more volume?” My understanding could be caused from optical sense
error, or it might have been just a wrong assumption.
It got me to actually measure it and make
sure that my assumption is right. I
measured the same volume of the both sifted and non-sifted matcha with 15cc spoon.
I scaled them.
Here are the results;
Sifted matcha: 3.7g
Non-sifted matcha: 5.0g
I concluded that sifted tea is lighter in
weight, which means it has more volume compared with non-sifted one in the same
weight. I think that air gets between
the tea parcels by sifting, and tea gets fluffy. I’m glad that it was not just an assumption
or optical illusion, hahaha^^
Posts
Greetings, what is your favorite brand of Matcha? I have had Koyamaen,Kanbayashi and Ippodo.
ReplyDeleteHi, Koh En-san, How did you like the matcha from those major tea shops? I have tried ones from Koyamaen and Ippodo. I love matcha from a local small tea shop, Kokaen, which is my most favorite^^
DeleteGreetings,the favorite matcha I have had is from Koyamaen. for the best value here in the U.S. it is probably Kanbayashi which may be the oldest tea company in Japan.They have been around over five hundred years and have a large amount of selections on their website. I have been buying from a place called teadogu on the web here in L.A. I was wondering if you were also into Japanese incense. I have a nice collection of different ones from Baieido,Shoyeido,Kyukyodo,Kunmeido and others. Pleasant Drinking
ReplyDeleteI see … I have to try Kanbayashi then. Wow, you are pretty familiar to Japanese culture. You seem to have a nice incense collection. I’m not into incense, sorry.
DeleteKohei, being a Westerner with a different motion of wrist than Eastern (because of use of the calligraphy brush) I have found it easier to whisk matcha making the M shape from side to side rather than forward and back. However I have noticed in trying front to back I quickly develop good, fine foam with less effort, even if slower. My instant theory is the whisk is held at a slight angle so that both top and bottom of the matcha is whisked at the same time. Can this be true? When you whisk matcha is your whisk at a slight angle?
ReplyDeleteI do hold the whisk with a slight angle, but I’m not sure if it is the best way. The manner of whisking is slightly different by schools or even by teachers. At my school, Omotesenke tradition, you don’t make a lot of foam. I still need to work on manner of whisking.
DeleteThat is interesting...is it because you use thick tea? I tend to use thick tea but make it "loose" enough to whisk. I don't quite know how thick, thick matcha is supposed to be...I have seen it look like it needed a spoon!
DeleteWhat are the significant differences between Omotesenke and Urasenke traditions?
Lin
Hi,Lin-san,
DeleteI have not learned Urasenke, so I cannot say anything for sure.
It is said that you whisk well and make foam for thin tea at Urasenke. On the other hand, you don’t make much foam at Omotesenke. Another difference I noticed is the manner of folding fukusa, silk cloth. The movement of Urasenke is slightly more complicated.
I found a site that introduces the difference of manners between Omotesenke and Urasenke. There are many differences, but they are very minor things. I don’t think there is a big difference.
Source (Japanese): http://tokitama.s7.xrea.com/others/sado-chigai.html
I would love for you to show a photo of your thick tea in the chawan!
ReplyDeleteI have a friend who learned Urasenke and though she hasn't spoken of it much, I became aware of the complexities of studying more than tea...tea ware, utensils, fabrics,folding. serving, tokonome display and so much more. I will look up Omotesenke. I have also read there aren't so many men as women learning the art of tea now. I believe it takes very special people, man or woman. What was your inspiration to start? And your wife's?
You practice over and over how to prepare tea in the class. No textbooks. You just move as you are told. I thought it’s frustrating in the beginning. But, I’m kind of getting to realize that The Way of Tea is not a thing to moralize in your head. It should be learned by experiencing with your own body. I’m enjoying it now. I hope you will find it interesting.
DeleteI wrote a new entry which is about my first day in the tea school. >>> http://everyonestea.blogspot.jp/2012/10/my-first-day-in-tea-school.html