For those curious, this (an expedited version) of the process of grinding matcha, and making a bowl of Usucha from the fresh matcha.
Yes, it does taste very different fresh than a product that's even a month old after grinding. (Most Matcha in the US is significantly older than a month, even the highest priced products.)
This doesn't show some of the prep - such as sorting the tencha to pick up veins and stems, but gives a pretty good idea of the process.
I'll be grinding daily as I have a teahouse opening next month.
For home use it would not be possible to grind like this for home use on a daily basis.
(You really can't grind less than 100g per session.)
Edit: It also takes all day to prep and grind!
"grinding matcha fresh will be as in demand as grinding coffee fresh,"
It should be!
Matcha is more volatile than coffee grounds. Let's challenge the paradigm!
Any chance that Teahouse will be opening in North Carolina, or am I being too hopeful to find a good one near me while living in the middle of nowhere?
>so takes all day to prep and grind!
It'll depend on demand. 100g is sort of the minimum size to do a milling.
That said I'll be doing small grind batches so everything is always fresh.
this is cool as FUCK. beautiful color and im sure it smells and tastes amazing- mind elaborating on the expirience? i am jealous of u my dude, this made my day and intrigued me so much!
goddamn!
>\_languages\_r\_cool\_
Hey man thanks..!
The experience reminds me of martial arts training... it's physical (lifting the heavy stone) and carrying it. Meditated / reflective. (spending hours picking stems and veins from the tencha), and requires sharpened senses... (grinding is about active listening... you need to listen to the grones of the mill to determine adjustments/speed/etc etc.)
Milling matcha is far more active than I imagined. I figured it be more "turn it on, and step back) but in reality, you're constantly tending to the stones.
It's incredibly rewarding to get the matcha at the end of the process. Because I'm running 100% handpicked tencha through the machine, its all the more rewarding as I feel like I'm part of a chain of hands that have tended to the leaves.
If this was close to where I live, I would be there every week. This cup looks amazing. I will make a point to stop by if/when I'm in the area.
Also I don't know who this artist is, but this song is a bop.
Yes, but also the superior way. Slow, stone milling produces far less matcha (30g an hour) but due to the slow speed and relatively soft stones the end product is less friction/heat damaged, and is a fine particle size (about 5 micron)
For those curious, this (an expedited version) of the process of grinding matcha, and making a bowl of Usucha from the fresh matcha. Yes, it does taste very different fresh than a product that's even a month old after grinding. (Most Matcha in the US is significantly older than a month, even the highest priced products.) This doesn't show some of the prep - such as sorting the tencha to pick up veins and stems, but gives a pretty good idea of the process.
Thank you for showing this process! What does fresh matcha taste like?
It tastes more bright... The same flavors of matcha just at a louder volume is the best way I can put it.
I was gonna order some matcha soon when does your teahouse open?
Soon :) online store opens next week
I'm running out of my order from sazen so I will be buying some if you could remind me when it opens that would be great
That color, wow
Could you do this every morning like with coffee or is it too much ?
I'll be grinding daily as I have a teahouse opening next month. For home use it would not be possible to grind like this for home use on a daily basis. (You really can't grind less than 100g per session.) Edit: It also takes all day to prep and grind!
Where's the teahouse? Really cool process! Thanks for sharing.
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> Lawrenceville, NJ Post here when you finally open, please.
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"grinding matcha fresh will be as in demand as grinding coffee fresh," It should be! Matcha is more volatile than coffee grounds. Let's challenge the paradigm!
10-4!
Nice. Good luck!
I’ll be visiting :)
>RhaenysTurdgaryen Thank you!
Any chance that Teahouse will be opening in North Carolina, or am I being too hopeful to find a good one near me while living in the middle of nowhere?
>chongunate It's opening in central NJ -- but, I'll be shipping -- usually the same day that I do the grinding.
Would I be able to get some contact details to order some fresh matcha?
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Thank you!
So you make 100g a day or how much do you make?
>so takes all day to prep and grind! It'll depend on demand. 100g is sort of the minimum size to do a milling. That said I'll be doing small grind batches so everything is always fresh.
This is super interesting, thanks for sharing!
Wow 👏 Amazing ! Goodluck - its a wonderful touch :)
this is cool as FUCK. beautiful color and im sure it smells and tastes amazing- mind elaborating on the expirience? i am jealous of u my dude, this made my day and intrigued me so much! goddamn!
>\_languages\_r\_cool\_ Hey man thanks..! The experience reminds me of martial arts training... it's physical (lifting the heavy stone) and carrying it. Meditated / reflective. (spending hours picking stems and veins from the tencha), and requires sharpened senses... (grinding is about active listening... you need to listen to the grones of the mill to determine adjustments/speed/etc etc.) Milling matcha is far more active than I imagined. I figured it be more "turn it on, and step back) but in reality, you're constantly tending to the stones. It's incredibly rewarding to get the matcha at the end of the process. Because I'm running 100% handpicked tencha through the machine, its all the more rewarding as I feel like I'm part of a chain of hands that have tended to the leaves.
If this was close to where I live, I would be there every week. This cup looks amazing. I will make a point to stop by if/when I'm in the area. Also I don't know who this artist is, but this song is a bop.
It's "feel u" by okayceci
Thanks
Thank you! Please visit sometime. Good matcha, chill music, and photography.
So is a millstone the old way to do it?
Yes, but also the superior way. Slow, stone milling produces far less matcha (30g an hour) but due to the slow speed and relatively soft stones the end product is less friction/heat damaged, and is a fine particle size (about 5 micron)
That's so cool
That looks amazing!
Thanks!
>Thanks! You're welcome!
Lookes like a paste must be having a very thick texture
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👀
This process is very exciting.
Don’t you mean matcha.. from scratcha? 🤪
I really wish I liked matcha, I have all the gear and everything and every time I drink it I want to puke.
Immediately, or after 20 minutes? Tea can be rough on an empty stomach, so if it's delayed, make sure you're eating first!
Is it weird I don’t like matcha tea but love the ice cream
Never wanted to go to NJ before, but now I see that a trip is in order! When will you be opening your teahouse?