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
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~!
1. How did I hear about kimonos& first kitsuke toughts and stuff
2. My dearest kimono item(s)
3. My most used kimono item(s) (not counting jubans, datejimes etc.)
4. My least used kimono item(s)
5. My favourite coordination(s) so far
6. What things I like and what not in kimonos(&why)
7. Kimono confessions. Did you know that…
8. The massive want-to-buy-list(or in this situation what-I-would-like-to-buy-but-don’t-have-enought-money-or-any-occassion-to-wear-it-list)
9. My biggest fears&wishes what comes to kimonos
10. My biggest inspirations in kimonos
11. My kimono collection
12. The evolution of my kitsuke
Maybe the biggest challenge will be that I need to put atleast one pic or video in every post…!
I am hoping to go through all of these questions over the next while. Kimono is an important part for Chanoyu so instead of posting this to my art blogger I am posting it here. Please look forward to how this progresses. Prosperitea set review is in the works~
This past Saturday I went to the Japanese Canadian Cultural Centre. I was invited by my chanoyu Sensei to see a temae that I have not done yet, demonstrated by the Toronto Urasenke group.
Since I have not reached this Temae yet it was a nice glimpse at what will come. I tried my best to take note of anything that may be different between a woman and a man being the host.
My Sensei for the course of the demonstration at the event described what was happening to all the viewers as two women students had tea.
It was nice to see a tatami room being used for tea, as well as being a witness to the tea ceremony rather than as a student or guest, assuming almost a “god” like presence in which the audience did not exist.
After everything I thought it was time to try out kimono dressing that was done by the Toronto Kimono Club (of which I am now a member of). It was great to talk to other that understood all the information out there about kimono. Back in Undergrad, I spent many hours studying and looking at Kimono online. I did not have money at the time for such luxuries but I did make my own kimono (which still needs a little work) for a performance piece in first year.
After much thought I have finally ordered my first Yukata which I can wear this summer and to The Tea Guild of Canada BBQ~ I can’t wait!
Earlier this month I purchased Chanoyu supplies and then I purchased more tea. The two teas I got are Miyazaki Oolong and Kagoshima Black Tea. I have yet to try the black tea but the Oolong has a light scent of an astringent Darjeeling. After brewing it was a very green leaf. I hope to do a proper tasting latter on.
The company gave me a great slip which has all the brewing information on it. I quickly made the tea after opening the box. I also got a red Natsume and a small caddies for matcha. It has a double lid and I am going to use it for my bonryaku temae tray I have set up at all times. At least now that I have the Natsume, I can practice putting matcha in it. I have included a few links to “Tales of Japan” by Kohei in Japan. Sometime in march I have Vol. 1 of Chanoyu handbook, really excited to have a reference to check at home between classes. Yuuki-cha sells organic Japanese tea and has extensive information on radiation if you wish to read it (Its all safe!) , please support Japan in their time of need.
Putting matcha in a Natsume
Scooping matcha from a Natsume in Chanoyu