A quick follow up. I forgot to mention the most important thing. Occasionally I would would notice that the same matcha would taste different. I attributed it to a different Chawan or maybe a different amount of matcha powder or maybe more or less water. I never thought of the foam as having an effect. Now I have another factor to consider.
Good video. I prefer a lot of foam regardless of the quality of the matcha. However, I often alter the foam to liquid ratio, if I will drink more than one cup a day - enjoying diversity. Very rarely that I do the pond method though.
Do the different schools have different philosophical reasons or otherwise for how much foam they use? From the Hyoge Mono anime, it seemed like everyone back in the day just wanted to differentiate themselves and be 'different' just because. Also would like a closer look at what school uses what type of chasen and chawan style and other comparisons! You are my gateway to the intricacies of matcha!
Interesting as always. Your mention of your school of Tea Ceremony - Ueda Sōko Ryů sent me scrambling to Google. I was not at all familiar with this school. Always interested in learning new things. Keep up the good work. Was that Ryan who peeked in at the end?
We're a pretty small school, but I think we're one of the most unique and forward-oriented (at least my shachū). Ueda Sōko was an active samurai and a student of both Rikyū and later Oribe and is thought to have best preserved Oribe's style. I'm always happy to talk about Ueda-ryū That was Michael at the end :)
@@tezumitea Thank you for the response. I find the subtleties between schools interesting. At my age, I don't see me immersing myself in any one school but I have adapted elements from several different schools into my daily morning ritual. I actually have picked up a lot from a tea master in Japan who represents the Enshu school. I did see there is a very active Ueda Sōko school in NYC. Again thanks for the response.
Ahh, Tyas Sōsen? Kobori Enshū was also a student of Furuta Oribe but his style developed in a rather idiosyncratic way making the Enshū's school's movements quite unique
@@tezumitea Yes Tyas Sōsen. He also has a number of very interesting videos like his 30 minute lesson on folding the Fukusa Enshū style. I must admit that in my hybrid daily tea ritual, I do tend to fold my Fukusa Enshū style.
If you are presifting matcha, does this mean you can presift it for lets say a higher volume cafe too? I have always seen the baristas sift it per order but I imagine it would be faster if that step was removed
Yes! We encourage the cafes we work with to presift in order to make drinks quicker. Our largest sifter canister can sift about 80g at a time and store more, which helps a lot during a busy rush. Of course, you should only sift what you will use and anything that isn't used will have to be resifted eventually
This is a relatively common practice, but we don't generally suggest this as it would lead to the tea oxidising quicker and declining in quality. If it's already a cheaper/lower quality matcha then it's less noticeable, but oxidation is generally bad for matcha
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A quick follow up. I forgot to mention the most important thing. Occasionally I would would notice that the same matcha would taste different. I attributed it to a different Chawan or maybe a different amount of matcha powder or maybe more or less water. I never thought of the foam as having an effect. Now I have another factor to consider.
i love how your videos are so formal yet you always find a way to put something funny in there lol.
Great experiment thanks!
Thank you for making these videos, they’re great, domo arigato.
Good video. I prefer a lot of foam regardless of the quality of the matcha. However, I often alter the foam to liquid ratio, if I will drink more than one cup a day - enjoying diversity. Very rarely that I do the pond method though.
Love your content, thanks for the lessons
I love the pokemon plush in the background lol
Obligatory like before watching
Do the different schools have different philosophical reasons or otherwise for how much foam they use? From the Hyoge Mono anime, it seemed like everyone back in the day just wanted to differentiate themselves and be 'different' just because.
Also would like a closer look at what school uses what type of chasen and chawan style and other comparisons!
You are my gateway to the intricacies of matcha!
I tend to use the pond method, but that's because I can't make my hand move fast enough. 😛
So ... to sum it up, the better quality tea you have the less you need to beat the foam out of it.
Interesting as always. Your mention of your school of Tea Ceremony - Ueda Sōko Ryů sent me scrambling to Google. I was not at all familiar with this school. Always interested in learning new things. Keep up the good work. Was that Ryan who peeked in at the end?
We're a pretty small school, but I think we're one of the most unique and forward-oriented (at least my shachū). Ueda Sōko was an active samurai and a student of both Rikyū and later Oribe and is thought to have best preserved Oribe's style. I'm always happy to talk about Ueda-ryū
That was Michael at the end :)
@@tezumitea Thank you for the response. I find the subtleties between schools interesting. At my age, I don't see me immersing myself in any one school but I have adapted elements from several different schools into my daily morning ritual. I actually have picked up a lot from a tea master in Japan who represents the Enshu school. I did see there is a very active Ueda Sōko school in NYC. Again thanks for the response.
Ahh, Tyas Sōsen? Kobori Enshū was also a student of Furuta Oribe but his style developed in a rather idiosyncratic way making the Enshū's school's movements quite unique
@@tezumitea Yes Tyas Sōsen. He also has a number of very interesting videos like his 30 minute lesson on folding the Fukusa Enshū style. I must admit that in my hybrid daily tea ritual, I do tend to fold my Fukusa Enshū style.
Enshū has probably the most unique and complicated fukusa fold too!
If you are presifting matcha, does this mean you can presift it for lets say a higher volume cafe too? I have always seen the baristas sift it per order but I imagine it would be faster if that step was removed
Yes! We encourage the cafes we work with to presift in order to make drinks quicker. Our largest sifter canister can sift about 80g at a time and store more, which helps a lot during a busy rush. Of course, you should only sift what you will use and anything that isn't used will have to be resifted eventually
Emilee Bryant Posted a video about Matcha, where she actually recommended that a café could pre-whisk Matcha to make up a batch for use in lattes!
This is a relatively common practice, but we don't generally suggest this as it would lead to the tea oxidising quicker and declining in quality. If it's already a cheaper/lower quality matcha then it's less noticeable, but oxidation is generally bad for matcha
@@tezumitea Thanks for the reply! Love the videos and expert information!