Maeda-en

Recent Tasting Notes

Not sure if I had this, even though it was from Maeda-en and sencha. The bag was different, although that could’ve just been updated. It could’ve also been a sort of ‘fancy’ type. Anyhow.

Was a bit disappointing. It was green, I give it that, but otherwise very thin taste. No matter how many different variations on temperature and steeping time was it tested with. Just couldn’t grasp it. It was sencha, but ended up nothing more than worker’s tea for me. Took me three weeks to drink all hundred tea bags with a fellow student while we worked on our artist books and prints and after that during lectures. Then again it provided me a bunch of tea bag papers to use for my works. So nothing was done in vain.

canadianadia

I’m curious…what do you do with the tea bag papers? I’m always looking for good ideas for how to reuse things

charab

Well. Sometimes I use the papers themselves for example in a book format with writing or images (the pen I use doesn’t seep through as much as I doubted which was surprising), or as chine collé in my etchings (they give a wonderful patina to the prints)..I still haven’t tried how they’ll work as a book cover when glued (with wheat starch glue) many layers on top of each other. Recently I started using them with offset lithography where I exposed them with UV light onto an aluminum plate. You can see the results from my blog ( http://mintblack.blogspot.fi/ ), there are some of the prints I’ve made. The chine collés are waiting to be put there too, when I have more time for that….what else..oh yeah. I also once made origami Christmas balls out of them with my lil’ sis. That paper actually suits origamis amazingly well, the transparency and subtle color palette of them create very beautiful play of shadow and light within the folds when held against the light.

And more ideas come up the more I make experiments with them.

charab

Oh and I almost forgot, I made an artist book out of them as well! It can be found from my blog as well, it was part of three books in white boxes.

canadianadia

Those are some brilliant ideas. Thanks for sharing the blog link – you’re very talented.
The origami Christmas balls sound like fun

charab

Heh, thanks! I need to make more of the balls so I could post the instructions online for them if you’re interested. There’s nothing so enjoyable than folding papers in peace while others jump off the walls during holidays. Except having a simmering cup on the side.

canadianadia

yes, I’’d love to see the ornaments instructions

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This is a nice spinach like stabilizer for my sluggish morning. I wish I had some strong Fukamushi but this should get me through until lunch.

Batrachoid

Until my three o’clock lunch. _;

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drank Shiki Matcha Powder by Maeda-en
2587 tasting notes

My standard grade matcha I’ve just been putting in smoothies, today it was a banana/mango/pineapple smoothie with almond milk. I don’t think I will ever get used to the taste of commercially made almond milk, it is so much tastier when you just make it yourself at home (but I hardly ever do).

Indigobloom

I agree, it tastes soooo much better when home made! but, you don’t get the calcium enrichment that the store version has :(

TeaBrat

don’t almonds have calcium in them anyway?

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drank Shiki Matcha Powder by Maeda-en
2587 tasting notes

I’m slowly turning into a matcha smoothie addict. This is what I drink for breakfast on the weekends and sometimes for a snack. I vary the fruit a lot but today it was frozen pineapple, banana, a fuji apple and some soymilk. It’s a great way to get in your servings of fruit and your tea at the same time — I love it!

Indigobloom

mmmm craving a smoothie now. I’m gonna make one now!!

Invader Zim

Mmm, sounds so yummy!

TeaBrat

Very yummy! I have a Blendtec and that’s pretty much the only thing I use it for. :D

Ze_Teamaker

Lucky, I have always wanted the, “Will it blend” blender.

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drank Shiki Matcha Powder by Maeda-en
2587 tasting notes

I got this at the Japanese grocery store a few weeks ago, I am planning to do a blog post on Matcha soon because I have a really nice matcha bowl now. This particular brand of matcha I got more for blending into smoothies in the morning. Today I’m having it with blended with banana, pineapple and hemp seeds and it’s terrific! I have a Blendtec and I use it a few times a week for an easy breakfast or dinner. I will wait to give it a numerical rating until I’ve had the chance to try it plain.

Preparation
Iced 0 min, 30 sec
ScottTeaMan

Amy, does the Matcha come through all those wonderful fruit flavors? I haven’t had too much Matcha, but I do enjoy it; although, sometimes it can be a little bitter, & it can be….what’s the word…chalky?? I’m not sure that’s the word I mean.

The last couple weeks, I’ve been having a small bowl of oatmeal and/or fruit smoothies with a combination of different fruits. That fills me up.

Maybe I’ll throw some matcha in-that sounds good!! What is your ratio of matcha to fruit??

TeaBrat

Scott,
I probably throw in 2 teaspoons of matcha in a 16 oz. fruit smoothie. The flavor does come through! I agree sometimes matcha is bitter and chalky but when you blend it, that problem goes away… lol. Pineapple and banana is great, the matcha is also good with berries.

ScottTeaMan

Sounds delicious to me. :))

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drank Shiki Matcha Powder by Maeda-en
807 tasting notes

I have tried to make matcha I want to be able to make matcha – I watched videos, I read steepster reviews, I am seeing conflicting information and so I went for it and did 1/4 c water 2 scoops matcha powder that didnt work was too dark and murky and tasted odd. ( I have had matcha a few times so have a little bit of an idea what it should taste like ). Then I tried less matcha more water … no go. I just don’t know what I am doing wrong and which video or review to believe on how to make it. No rating – not the matcha’s fault. I also tried two different brands this and one from enjoyingtea.com

Kittenna

Hmm, I guess I’ve only made (and tried) matcha lattes, but I use about 1 tsp per cup. Perhaps you should try making it into a latte? I can’t say I’ve tried it straight (and perhaps won’t).

And I’m wondering if the two scoops + 1/4c water was to initially get it dissolved without being chunky, and then you add quite a bit more water, as that sounds ridiculously strong to me!

LiberTEAS

What tools do you use to make the Matcha?

Azzrian

I have the scoop (don’t know the formal name for it) and the wisk (again I fail to know such words yet) its a small travel CHASEN that’s it :) (proud of myself here) …
I even have a proper bowl – not that I think this matters any.

LiberTEAS

OK. Do you sift the matcha? Here is what I do, I’ll try to take you step by step, but, bear in mind that I’ve been doing it so long that I eyeball it and know what’s going to work … and it usually does.

I use the Chashaku (bamboo scoop. Long handle, looks a bit like a hockey stick made out of bamboo) to scoop out the matcha. I usually use 3 – 4 scoops of this, and I scoop it directly into my sieve. I use a simple sieve that I purchased at the grocery store in the utensil aisle (for about 2 bucks), it’s basically a tiny hand strainer. I use the back of my scoop to push the Matcha through the mesh of the strainer, and sift the matcha through the strainer directly into the chawan (matcha bowl, although any bowl will do)

Then I carefully pour the hot water (I usually use 160 degree F water) over the matcha… just a small amount, and use the chasen (bamboo whisk) to whisk the matcha into a paste. Then I gradually add more water as I’m whisking until I’ve achieved the right consistency. Then I give it a really good whisking until its well incorporated and frothy.

Please feel free to PM me if you still have problems or questions, I’m happy to help you if I can. :)

Azzrian

Thank you – I did use the sifter – mesh strainer thing but I did not add the water little by little – maybe that is my issue! Thank you I will try this as I did everything else in your suggestions well I also didn’t use as much matcha how much water do you use with the four scoops? I will pm you this as well in case you don’t see this and thank you!

Azzrian

Tommy and Krystaleyn thank you – I will watch that vid Tommy. I agree Krystaleyn I thought it was too much to but LiberTeas is saying more matcha – but I PMd her to ask about how much water per 4 scoops.

LiberTEAS

Try about 3/4 cup of water for four scoops. Start with a smaller portion of that, about 1/8 of a cup to make your paste, and then gradually add the rest to make a total of 3/4 cup. After you’ve whisked vigorously and its all incorporated, taste it and see what you think… you can always add a little more water if it is too thick.

Kittenna

Now I wonder how much a scoop is! That sounds incredibly strong to me :)

Azzrian

Thank you LiberTEAS I do appreciate all the help and will give it another go this evening. Krystaleyn – they are not expensive – Den’s tea still has the mini travel chasen with scoop for 5 bucks if you plan to order from them anytime soon.
You may not notice there is a small scoop there in the picture but there is – its hidden inside the scoop and it has a prong in the middle so you can expand its size sorry can’t explain at all but it is a normal sized scoop.

Azzrian

Oh wait or do you mean how MUCH matcha to scoop up? Yeah that is a good question as well – I just watch the videos and eye ball it according to how they do it but every one is eyeballing it lol

LiberTEAS

A scoop is about the size of an average almond.

Azzrian

Ah indeed I did read that somewhere – thanks for the reminder!

Kittenna

Hmmm, that would make a scoop closer to half a teaspoon?

Azzrian

LOL I am going to say yes … just because it sounds good :) I have no idea though I will try making the scoop the size of an almond then put it in a half teaspoon and let you know :)

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I made 5-6 cups of this and sipped it throughout the day. Tossed it into the fridge when it started getting lukewarm and had it chilled later on. Refreshing and satisfying, though it’s a bit of an acquired taste

Jillian

I’ve been curious about this tea, does it taste quite malty?

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drank Shiki Matcha Powder by Maeda-en
2 tasting notes

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