tag:blogger.com,1999:blog-4072833279100636926.post2971660483325107596..comments2024-03-29T16:17:11.371+09:00Comments on Tales of Japanese tea: How barbaric I amKoheihttp://www.blogger.com/profile/12904754164913045544noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-4072833279100636926.post-58608636755491570432013-04-22T16:10:15.869+09:002013-04-22T16:10:15.869+09:00You are right. Gaiwan can be the option!!You are right. Gaiwan can be the option!!Koheihttps://www.blogger.com/profile/12904754164913045544noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-45371978801661138122013-04-20T20:58:28.354+09:002013-04-20T20:58:28.354+09:00For such situations a gaiwan is a really good thin...For such situations a gaiwan is a really good thing! <br />It might not be the japanese way but still a stylish option and even an additional cup isn't necessary ;DRiconoreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-83879042517462469792013-01-17T19:10:16.333+09:002013-01-17T19:10:16.333+09:00Oh, you work at “Japanese” restaurant! I see, may...Oh, you work at “Japanese” restaurant! I see, maybe that’s why you can have sencha at work. You seem quite busy there. I understand that the ginger will be good for your throat. Strawberry champagne tea sounds nice!Koheihttps://www.blogger.com/profile/12904754164913045544noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-10247097193325606462013-01-17T14:15:29.640+09:002013-01-17T14:15:29.640+09:00I am not sure we are sophisticated, only practical...I am not sure we are sophisticated, only practical! Because I work in a "Japanese" restaurant run by Chinese workers, we always have ginger out on the chef's work table. So, it's very quick to shave some off as we walk by for tea. No sugar. I like bitter things! We have to talk all day, to customers, to the boss, to the chef, to everyone. Hot tea and ginger will keep us from getting sore throats. Really, it is a lazy way to make tea... but I think when we are working, we are too busy to pay attention to flavour. <br /><br />But if it is a slow day, I might bring in a little strawberry champagne tea. Then I feel a little better. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-73350054629613590932013-01-16T17:23:49.232+09:002013-01-16T17:23:49.232+09:00Thank you, Sam-san! I'll check out the site.Thank you, Sam-san! I'll check out the site.Koheihttps://www.blogger.com/profile/12904754164913045544noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-57314626074007830102013-01-16T17:22:55.791+09:002013-01-16T17:22:55.791+09:00Aha! I should let myself go and be lazier, hahaha...Aha! I should let myself go and be lazier, hahaha.Koheihttps://www.blogger.com/profile/12904754164913045544noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-28802223027229966552013-01-16T15:08:46.871+09:002013-01-16T15:08:46.871+09:00You should read this article about Chinese "g...You should read this article about Chinese "grandpa style" :<br /><br />http://www.marshaln.com/whats-grandpa-style/Sam Kimnoreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-52926951650097934122013-01-16T15:07:05.978+09:002013-01-16T15:07:05.978+09:00Chinese tea has whole leaves, unlike broken sencha...Chinese tea has whole leaves, unlike broken sencha.Sam Kimnoreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-71442223730002161342013-01-15T23:51:37.706+09:002013-01-15T23:51:37.706+09:00If you use a stainless steel strainer, you don'...If you use a stainless steel strainer, you don't have to wash it right away, it can wait till tomorrow :-)Hector Konomihttps://www.blogger.com/profile/00626796917703400559noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-32095537106085583512013-01-15T15:26:15.271+09:002013-01-15T15:26:15.271+09:00I wonder what the leaves of the everyday green tea...I wonder what the leaves of the everyday green tea in China look like and if it includes small pieces like Japanese sencha. If the leaves are large, it will be less likely to get the tea leaves into your mouth and suitable for drinking with this method, I guess.Koheihttps://www.blogger.com/profile/12904754164913045544noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-51530616695748305092013-01-15T14:38:21.588+09:002013-01-15T14:38:21.588+09:00Drinking tea in a simple glass is very popular in ...Drinking tea in a simple glass is very popular in China for the every day green (sometimes wulong) tea... It's also the way to prepare high quality chinese green teas, because in that way, you can admire the beauty of the buds and leaves.<br /><br />I've never tried this method with japanese teas, but why not ?Charlotte Billabongkhttps://www.blogger.com/profile/03057541614289612351noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-56476368555055787252013-01-15T11:35:04.225+09:002013-01-15T11:35:04.225+09:00I realized with everyone’s comments that this way ...I realized with everyone’s comments that this way of drinking tea seems quite common in other countries. I wonder if it is only Japanese who didn’t know about it. <br />Sencha with ginger!? Very interesting. Do you add sugar in it? You are still sophisticated than me because you have the time to shave your ginger. Haha^^ <br />Koheihttps://www.blogger.com/profile/12904754164913045544noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-12597216241283641652013-01-15T11:33:29.433+09:002013-01-15T11:33:29.433+09:00Very well, I don't blame you. I’ll bow down t...Very well, I don't blame you. I’ll bow down to the Mafia. But please do not tell my mom. I’ll get a spanking. hahahaKoheihttps://www.blogger.com/profile/12904754164913045544noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-78126804526049242102013-01-15T08:49:20.225+09:002013-01-15T08:49:20.225+09:00I laugh now because that is how I make tea for mys...I laugh now because that is how I make tea for myself at work. In a restaurant, we do not have time for preparing tea even with a teapot for ourselves, so I shave fresh ginger and put it in with sencha in a big cup, then pour boiling water over it. Then, just refill the water until it is too weak. Sometimes I do this at home, but only with sencha or bancha. With genmaicha, I at least use the strainer!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-77541813803782823372013-01-15T06:47:59.451+09:002013-01-15T06:47:59.451+09:00I think it is a common way to prepare casual tea i...I think it is a common way to prepare casual tea in China and Taiwan also.Sam Kimnoreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-74875102656847818642013-01-15T05:35:46.434+09:002013-01-15T05:35:46.434+09:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/06941393269215688394noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-32366127449412884902013-01-15T02:05:42.815+09:002013-01-15T02:05:42.815+09:00Kohei, my coworkers form Taiwan drank theirs like ...Kohei, my coworkers form Taiwan drank theirs like that. Lots of leaves and keep on adding water during the day.<br />But since you are not in Taiwan and admitted of breaking the Japanese Tea Laws - be afraid... The Tea Mafia might be after you :-)<br />Shame, shame...:-)evZENyhttps://www.blogger.com/profile/11889166167608149621noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-46511585258507970452013-01-14T23:03:28.909+09:002013-01-14T23:03:28.909+09:00I googled the images of Ingenuitea. That looks ve...I googled the images of Ingenuitea. That looks very convenient! <br />Yesterday, I attended the hatsugama at my tea school, too. I always enjoy the special atmosphere of it!<br />Koheihttps://www.blogger.com/profile/12904754164913045544noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-74557314313118108922013-01-14T22:57:15.977+09:002013-01-14T22:57:15.977+09:00Really!? It’s interesting to learn. I think we d...Really!? It’s interesting to learn. I think we don’t have the term in Japanese to describe this kind of tea preparation. But, there is one in English. I guess that in English speaking countries there are many lazy men as I am. Hahaha.Koheihttps://www.blogger.com/profile/12904754164913045544noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-74038799241587551042013-01-14T19:51:18.081+09:002013-01-14T19:51:18.081+09:00Always better to have tea than not to, however it&...Always better to have tea than not to, however it's prepared! I sometimes use a "tea ball", a little strainer made to hang on the side of a mug or cup. At work I have a self-straining tea glass from Ingenuitea—add leaves and water, let steep, and then strain it directly into a mug. So easy! (In fact, though, I never mind a few leaves at the end of a good cup of tea.) Here in Philadelphia we had Hatsugama today, so tea is on everyone's mind....kinokage (木の陰)https://www.blogger.com/profile/16973123504817672921noreply@blogger.comtag:blogger.com,1999:blog-4072833279100636926.post-5003451735365666712013-01-14T18:17:36.285+09:002013-01-14T18:17:36.285+09:00Haha. Lots of english language tea blogs refer to ...Haha. Lots of english language tea blogs refer to that as brewing tea "grandpa style."Sam Kimnoreply@blogger.com