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Tezumi
United States
เข้าร่วมเมื่อ 27 พ.ค. 2020
Tea enthusiasts who want to share our love of Japanese tea and teaware with the world.
The Japanese word tezumi (手摘み), meaning 'hand-picked', is used to describe the select few teas that have been carefully picked by hand, rather than by machine, resulting in the highest grades of tea. We chose this name because we put the same care and patience in selecting our teas and teaware.
The Japanese word tezumi (手摘み), meaning 'hand-picked', is used to describe the select few teas that have been carefully picked by hand, rather than by machine, resulting in the highest grades of tea. We chose this name because we put the same care and patience in selecting our teas and teaware.
What Makes Shincha Special? | Exploring and Tasting Japan's Fresh Tea
It's shincha time! And it's about time we talked about what shincha (新茶 - new tea) truly is and why it causes so much of a fuss. I also taste some shincha I brought back from Japan that I can't wait to share with you.
PS: Apologies again for the audio issues!
Shincha Blog: www.tezumi.com/blogs/tezumi-insights/what-is-shincha-exploring-japans-fresh-tea
Shincha Brewing Parameters:
4g of tea per 100mL (~3.4oz)
85°C (185°F)
1st Infusion: 45s
2nd Infusion: 0s* (as short as possible)
3rd Infusion: ~30s
I strongly recommend weighing your tea instead of using a spoon to measure, at least until you're experienced at eyeballing different tea amounts, but generally speaking, one heaping teaspoon of sencha is roughly 4-5g
Tea and teaware Used:
Ujitawara Asanoka Shincha: www.tezumi.com/products/ujitawara-asanoka-shincha
Hagi-yaki Houhin: www.tezumi.com/products/japanese-houhin-tsubakihide-kiln-hagi-yaki-handleless-teapot-200ml
Porcelain Pine Needle Teacup: www.tezumi.com/products/japanese-teacup-white-porcelain-mino-yaki-yunomi-100ml
Links:
www.tezumi.com
Find us here:
Instagram: tezumitea
Twitter: tezumitea
PS: Apologies again for the audio issues!
Shincha Blog: www.tezumi.com/blogs/tezumi-insights/what-is-shincha-exploring-japans-fresh-tea
Shincha Brewing Parameters:
4g of tea per 100mL (~3.4oz)
85°C (185°F)
1st Infusion: 45s
2nd Infusion: 0s* (as short as possible)
3rd Infusion: ~30s
I strongly recommend weighing your tea instead of using a spoon to measure, at least until you're experienced at eyeballing different tea amounts, but generally speaking, one heaping teaspoon of sencha is roughly 4-5g
Tea and teaware Used:
Ujitawara Asanoka Shincha: www.tezumi.com/products/ujitawara-asanoka-shincha
Hagi-yaki Houhin: www.tezumi.com/products/japanese-houhin-tsubakihide-kiln-hagi-yaki-handleless-teapot-200ml
Porcelain Pine Needle Teacup: www.tezumi.com/products/japanese-teacup-white-porcelain-mino-yaki-yunomi-100ml
Links:
www.tezumi.com
Find us here:
Instagram: tezumitea
Twitter: tezumitea
มุมมอง: 785
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How To Make a Matcha Latte
มุมมอง 1K21 วันที่ผ่านมา
A quick tutorial on making the most basic matcha-based drink (after usucha, of course). Recipe Recap 1. Sift 4g of matcha into a dry, preheated vessel. 2. Add 40ml (~2oz) of 80°C (176°F) water. 3. Whisk slowly in a circular motion. 4. Pour the matcha base into a preheated 240ml (8oz) latte cup 5. Steam/heat/foam 180ml (~6oz) of milk or milk alternative to 65°C (~150°F) 6. Pour the milk into the...
Types of Japanese Teapots
มุมมอง 3Kหลายเดือนก่อน
A look at the main three types of Japanese teapots: kyusu, houhin, and shiboridashi, along with their primary differences and uses. 00:00 - Introduction 00:50 - The three types of teapots 01:34 - Houhin vs Shiboridashi 02:57 - Kyusu overview 05:05 - Shapes of kyusu 06:53 - Styles of kyusu 09:42 - 4 common ceramic filter types in kyusu 12:44 - Pouring with a kyusu 13:54 - Houhin overview 15:32 -...
My Daily Matcha Routine | How I Make Usucha
มุมมอง 2.8K2 หลายเดือนก่อน
A look at David's standard matcha routine, including some tips on utensil care, matcha sifting, and whisking techniques. This routine is loosely adapted from the Ueda Sōko Ryū's Bondemae (盆点前 - Tray Ceremony). Intro To Usucha Video: th-cam.com/video/8_VJA6g_9sg/w-d-xo.html You can read my written guide here: www.tezumi.com/blogs/tezumi-insights/how-to-make-matcha-usucha Tea and teaware Used: Um...
How To Brew Sencha | Matsuba
มุมมอง 2.8K3 หลายเดือนก่อน
Here's our run through on brewing sencha in a kyusu, with a brief guided tasting of Matsuba, our sencha of choice for this video. Sencha Brewing Parameters: 3-4g of tea per 100mL (~3.4oz) 70-80°C (158-176°F) 1st Infusion: 60s 2nd Infusion: 0s* (as short as possible) 3rd Infusion: 45s I strongly recommend weighing your tea instead of using a spoon to measure, at least until you're experienced at...
Thanks for the effort, I really enjoyed your explanation!💚😍
It was a really enjoyable video to watch! Very informative and also very relaxing and soothing, thank you for it :D
Drinking it while watching! Thanks for the tips!
I learned a lot about coffee so I could brew well, I noticed how deep things get to make good coffee. Water composition plays a big part. When you turn your water bottle to the side, you can find a table of minerals. Calcium and Magnesium ions are the main extractors, while Sodium, Potassium, and Bicarbonate act as buffers. So if you try to brew coffee with pure H2O, you won’t extract anything. The TDS recommended ranges from 125-150 mg/l. Much higher will get you an over extracted yield, much lower won’t get you much of what the coffee can offer. Some people say pH plays a role too, and that a slightly higher pH makes the solution more rounded or sweet. I personally am not so sure about what hydroxide does when brewing coffee, so I choose a water with a pH of 7.0. A good brewing water many people agree is Volvic. I found these informations in a book called “How to Make the Best Coffee at Home” by James Hoffmann, and in his TH-cam channel. The idea is that when I shifted and started to learn about tea recently, I noticed how little information there is. Could you please explain which water is best for tea? What plays a role in extracting so we know what to look for when buying certain types of water? How do the minerals and/or pH play a role in extracting what from tea? I can see you becoming the James Hoffmann of teas.
Water science doesn't seem to be stressed as much in tea as it is with coffee, but it is definitely very important, especially for these more delicate Japanese greens. This will probably be the subject of a future video and blog post as there is a lot to get into. The centuries old tea adage of 'brew with the water where the tea was grown' generally holds true though. As with coffee, Calcium and Magnesium are the main extractors, with sodium, potassium, etc. playing supporting roles. For Japanese teas, the ideal water (which is roughly similar to some of Kyoto's waters) is softer than that for coffee, with a hardness of 10-80mg/L (that's CaCO3 mg/L, in raw TDS this is probably a little higher, around 100.) For a readily available water, Volvic is pretty decent. Also thanks for the Hoffman comparisons :)
@@tezumitea I’m coincidentally using Aqua Eva for tea, with a TDS of 49 mg/l and a pH of 7.0. I thought of using my coffee water, but thanks for letting me stay on track and use Aqua Eva. Thats why we need people like you.
Loved the video! Inspires me to finish my sencha soon and order some Shincha! :D
Great video - thank you. You guys ship internationally. Any issues with customs you might have had? (in South Africa)
I have a porcelain shiboridashi (the love of my life! 🤭) I can brew anything on it! From japanese sencha to chinese oolongs, you name it (though my fingers lost heat sensitivity over the years 😅)
Just came back from Japan and Uji and got HOOKED on Matcha and Japanese green teas! Amazing and informative channel, keep going 🫶
Awesome! Thank you! ☺️🙏🍵
How many times can i pour the water again for one teapot? Just got a pack of Kagoshima shincha as a gift.
For most sencha you can get 3 good infusions. If it's really good, then maybe 5
I'm more of a Ueda Sōko-style, but I'll experiment with more foam, Cheers
Same here :)
Thank you for sharing!
Thank you for watching!
Thank you for the tip on properly brewing shincha. I always assumed it should be steeped like regular sencha, which might explain why it rarely impressed me.
Glad it was helpful!
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Please tell me I'm getting an origami crane with my orders
Folding it now 😉🙏
Does the Kyusu have to be made out of clay? What are the benefits of clay vs lets say glass?
Not necessarily! Glass works very well and behaves quite similarly to glazed porcelain. Clay tends to hold heat better and can have subtle effects on the flavour of the tea (unglazed clay only), but that's mostly it
What is your kettle made from? Also does the kettle keep the temp at a constant temp which you've set?
The one I'm using here is stainless steel and has a hold temperature function which is pretty handy
I love this chawan, I'll get from your online shop soonish
Thank you so much!
i love this channel so much what the heck
if I were to add sugar, at which step would you recommend this? thanks!
If it's granulated sugar, I'd add it to the sifted matcha before adding the hot water. For syrups, I'd add it to the matcha base after the hot water. Hope that helps!
You are amazing and very talented. Please keep making videos
Cool
this channel is wonderful
Lovely video.David has a great demeanour . Where can I buy the king spouted temp controlled kettle please ?
Thank you ☺️ we have a blog post rating the pros/cons of many temp controlled kettles, and probably easiest to get one from Amazon
Informative and enjoyable
Beautiful video. Thank you very much.
建盏🍵
Such wonderful information and detailed. Thanks so much for sharing.❤
Thank you, glad you enjoyed it!
You are like the James Hoffmann of tea and I love it! Please keep making videos, they are very relaxing and informative.
Wow, that's such high praise! We'll do our best!
Awesome session/video! I enjoy the vibe. What scale is that, one with the timer? Would you recommend it?
It's a pretty affordable scale you can pick up for under $20 with various brand names on amazon (search "espresso scale with timer"). While they're not as nice or as featured as fancy scales, they're cheap, quick, small, and accurate, so I quite like them
Have you ever beat the Koto Nai?
beautiful! what tea?
Sencha! Specifically Matsuba, our sencha from Honyama, Shizuoka
I'm an American potter who has made English and Japanese style teapots. I've only ever made the round shape Kyusu with the spherical filter and it quickly became my favorite style of teapot to make and to use. That being said I really enjoyed hearing about all the other styles of Japanese teapot and the pros and cons of each. Thank you for this excellent video!
Very nice and informative. Thank you!
In the filter section of the video the ceramic filter have been almost invisible. Maybe using a spot led light or a led light in the spout could help to illuminated the filters better
Thanks for the feedback! Will try and get some light in there next time
Isn't the first black tea pot (Shiboridashi) a bit like a Gaiwan? Or a bit Gongfu chan vibe? Could you elaborate on the differences in a video. Also black Japanese tea would be an interesting topic, regards
Good point! Shiboridashi probably evolved from or were inspired by gaiwan. The primary difference is the spout and the flatter shape. Japanese black tea is a very interesting topic, both historically and today, so it'll definitely feature in a video at some point!
Under 1k subs? This was really well presented!
Thanks, that means a lot!
Very informative, without being pretentious or condescending with your knowledge. Subscribed!
Thanks! We try our best
Could you please explain why is the second pour straight away while the third is 45 seconds of steeping before pouring? Does this recipe or technique work with all kinds of sencha? Fukamushi, Kabuse, kukicha, shincha, gyokuro if preferred? Could you make some videos explaining how to also brew different kinds of teas like white, oolong, black, hojicha, and pu-erh? And the different types of each kind? I’m new to the world of tea and I’m finding it hard to learn about this. I’ve seen some TH-cam channels like NioTeas but he’s crazily biased and thus not so much informative. You obviously are so much sophisticated since you’re a chajin, so please teach us since the tea world isn’t as big as the coffee world, meaning there aren’t as many people to learn from like there are about coffee.
The primary reasoning for the short second steeping is that the leaves are still somewhat steeping in the little liquid that remains after the first infusion. You can steep a little longer but I (and others) have found that keeping it short for the second infusion is best. By the third infusion, the leaves have already released a lot of their flavour, hence the longer steeping time. While you can use this method with other Japanese green teas, you can make even better tea with some adjustments. For example, with fukamushicha, the broken leaves mean that shorter infusion times (e.g. 30s) work better. For kabuse and gyokuro, lower temperatures and longer steeping times (e.g. 50-60C and 120s) are idea. In depth brewing videos for all of these styles are on our to-do list! Thanks so much for the kind words! One of our goals is to bring a lot of Japanese tea education into the English-speaking world as there is a lot of information out there that isn't accessible to those who don't speak or understand Japanese.
The Fushimi Inari was also a inspiration behind Nintendo's Star Fox.
I love it😍
this video was so chock-full of information and wonderfully communicated. Thanks so much! keep up the great work 👍
Thank you so much!
I do 1:15, 1:00, 2:00 and 3:00. I like my Sencha strong.
And how many grams in how much water?
0.5 to 1 gram per 30ml, depends on how strong you like it
Thank you, really enjoyed this informative, to-the-point video! I saw some really flat 100ml kyusu teapots with the handle - how do they compare to the shiboridashi in terms of usage? It seems they would be as good for sencha and gyokuro as the shiboridashi pots? I’m just starting out with my tea journey and wondering what pot I should get for Japanese green teas - any advice would be much appreciated!
Glad it was helpful! Good question. Flat kyusu are comparable to shiboridashi - their wide, flat shape and small size are also specially designed to promote even contact between the leaves and the water, aiding the extraction of umami from high-grade sencha and gyokuro. The primary differences would be the filter and handle.
I would like to see more of that tea tray. How thick is the bottom? Is it pretty durable feeling. Thank you.
It’s quite durable! Search Tomioka to learn more about it on our website
@@tezumitea Thank you
Love it
Beautiful edit with one of my favorite songs from Einaudi.
I never know that we should drink it right away that concentrate for me I need to put more hot water like the way we drink chinese tea.
Thank you for these videos. I hope you make more.
Nice video! How often do you have to correct the whisks in the chasen?
It depends on the whisk, but I'll usually reshape the older ones every week or so.
My bamboo whisk has tiny slivers of bamboo on it. I swished it in water multiple times with hopes that this would remove them. Not purchased at Tezumi. Maybe a quality issue? Thank you!
Yeah, this happens a lot with the more mass-produced whisks from China and Korea. Usually one of the steps in Japanese chasen production is to chamfer the edges of each tine to shave off any slivers and to prevent tea from sticking. This step is often skipped in cheaper whisks.
@@tezumiteaThank you! Are the Tezumitea whisks hand made and not mass produced? I’m trying to find a new one but can’t afford the super expensive ones.
All of our Japanese-made whisks are handmade, but due to this and to the incredibly limited supply (only around a dozen people make all of the whisks in Japan) they are relatively expensive compared to their mass-produced counterparts
@@tezumitea Thank you. That’s what I figured. Understandable that the handmade ones are expensive. Appreciate you answering my questions.