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My title is doorman for a condominium, but I'm jack of all trades,security,sometimes maint.,office boy and to some degree PR. I'm a glorified babysitter for adults. ha ha. Speakin of.... did a double shift as you guys know then 5 hours sleep followed by 8 more hours and just got a call today on my day off...Grrrrr back for 8 more. see ya tonight hopefully all.Quote:
Originally Posted by wvloony
Huh, I kinda expected International Man of Mystery. Of course, that could be your sideline. Sounds like they're getting their monies worth outa you! Catch ya later tonight.Quote:
Originally Posted by Nightblade
The wait is over and you can all stop biting your nails in anticipation!
Magokoro fukamushi sencha from Kagoshima Prefecture:
First steep—still fairly light in colour but good flavour.
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Second steep—nice deep green in colour and even better flavour.
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Still, it's not my favourite deep steamed sencha. I could probably afford to use more leaf, too...
Ok, steph this ones for you. Dinner is breakfast at 6. Eggs country sausage and hash Brown potato's. The tea is some sadaf with cardamom
Sorry forgot this part of the post
Afternoon tea time. This is the first Oolong I ever tried, Mauka Oolong from Volcano Tea Garden in Hawaii. Pretty good, I won't cry when I run out, but; pretty good. But, it did open my eyes to the world of tea, and it's turned out to be a very nice world!
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So the powdered sencha is nice. It has a very deep colour and rich flavour but is quite light at the same time. It's very similar to matcha but less bitter (and obviously doesn't require the same prep).
I'm still trying to find the right amount of powder, so that it's not all swirling at the bottom of the cup. I probably need to stir it in more, too.
It's pretty quick and easy but still, for the little extra effort I may be inclined to stick with a regular loose leaf, in future.
There isn't a pot at work (and taking my own might just be weird). Has anyone tried steeping in a covered cup? It can't be dissimilar to using a gaiwan, surely, though how likely is it that my tea would end up all over the work surface instead of in my drinking cup?
Bela' really is the expert on this but my two cents is this. As far as everyday loose leaf teas go,I have used my own makeshift type of covered cup to steep and it has worked out fine .Although as a rule when I make tea by the cup,I use a teaball either the handled type or the chain type. As far as I know Sencha and Matcha are more for formal green tea ritual and thus should be made according to ritual processwhich you could google I'm sure. But again these types of teas are out of my realm and would be more worthy of an answer from Bela'. I know alot of folks even here in the States are getting hooked on'em and I've seen them sold in the local grocery stores.Sorry I could not be of better help.:)Quote:
Originally Posted by PigHog
I've met people who was participated for the second course in Japanese tea ceremony just learned only one thing: how to acting like a guest. Therefore, the Japanese tea is a bit far from me.
I like it, I try it, but advice in this area, unfortunately I can not give. :)
Cheers,
Béla
Maybe this will help ? How to make Sencha - Kyoto Sencha by Momo Cha - YouTube
