Do Matcha: How to make matcha

 
 A while back I was asked if I would like to do a review for DoMatcha. I quickly accepted and did not expect to receive not only a full can of matcha but a whisk and holder.
     I tried the tea a few times casually to take notes on the tea itself. Then finally  I sat down to do a final tasting(what you see here).
    I was impressed but the amount of froth that appeared on the surface of the liquor, it seemed almost thick. For a few moments I wondered if I had made Koicha( Thick tea) and not Usucha (Thin tea) by mistake, but I was proved wrong when I tasted it.

For this tea I used my special chawan from the AGO, purchased last year when they had Jackson Polluck and other Modern artist’s work on show. I used the new chasen from DoMatcha and the holder for this set up.
        The tea itself has a very nice bright green hue and finely ground, there was no need to sift it. The tea itself was smooth. It had a cooked bean scent and tasted vaguely like brusel sprouts and finished with a dark chocolate taste on the tongue. It had a medium body for the amount of matcha used. Very pleasant. This has become my morning tea since its arrival.

    After looking at Do Matcha’s page I found the following information:

 Certified organic by JONA (Japan Organic and
Natural Foods Association), this premium, organic ceremonial Matcha is
the purest and most sustainable way to enjoy the ancient Matcha
tradition. Our DoMatcha Ceremonial Organic Matcha is produced in the Uji
Region, in Kyoto, Japan where matcha originated over 800 years ago.
(Makes about 25 servings.) $33.99 USD

How to Make Matcha

 ** Refer to images as reference
1. Warm up bowl and matcha whisk (chasen) with warm water. This cleans them and preps the whisk for use.

2. Place 2-3 scoops (chashaku) into the bowl (chawan)

3.Add in about 3-4 oz of 80 degree celcius water

4. Whisk quickly at the writs in a “W” or  “M” figure with whisk till frothy

5. Enjoy!

I am glad that I got to try this organic matcha. I try to keep a few different grades on hand (small quantities of course for freshness) so that I can change depending on my mood. This matcha is perfect for everyday Chanoyu practice. It has the right balance I look for in a matcha for this purpose.
     I look forward to possibly trying other matcha’s from DOMatcha. I want to thank DOMatcha and Tiffany Picard for this opportunity to do this review.

For more posts on Matcha check out our Matcha Tea page Here! Enjoy~!

Working with water

 This year has been great. I have joined the AGO and the South Asian Visual Art Centre. In addition to attending great workshops, documenting and  self-mentoring.
    To begin the year I showed Hysteria that was a return to an old process that I used. One of which I am working on still on the side.
    My other work is branching out slowly. Watercolour has come back into my work, and I need to understand it more. Just as I need to learn more about sumi-e ink, I hope to play, make mistakes and possibly take more classes on them. This coming year is very important to me as I am turning 25. No longer am I a young adult but a full adult. Its time to make everything fall into place, a lot is planned for 2012. I have a whole to-do list dedicated just to my art practice which is displayed in large print on my wall next to my desk. Seeing it since I printed it just reminds me of how much needs to get done for the more technical side of art. Website, professional business cards and networking sites. Everything links together.  Exciting! Exciting things are going to happen.
                    Over the next day or so I will be finishing a work for a e-card for my mailing list. I have added a few people whom I hope want to be included but this initial Holiday “card” will allow them to opt out if they so please.  If you would like to be added to my list I have a link to the right of my blog for you.
    It has been a long few weeks leading up to the holidays. I am off to be for the night to be prepared for another day of work Studio and Work-Work. Happy Holidays everyone~

Polluck and tea