Last week Eons ago I wrote Part I, which was an overview of the event’s atmosphere, to publish on The Daily Cal. Since the beginning of this semester I have been terribly slacking in literally everything with the excuse of…
This must be the fifth time I’m talking about sencha, but the Spring 2012 harvest is a world difference from last year crop. To top it off with Masood’s steeping skill, who I’ve heard is the person to make sencha,…
The third pairing of mochi and Japanese green tea. Perfect! Yes, finally a mochi that goes perfectly with sencha. Yomogi (Japanese mugwort), julienned into tiny strings and mixed with the mochi dough, gives the mochi a clean, refreshing taste, which…
The tea purists will never forgive me, but I’m not a purist. I like to experiment. This tea studying thing started as me trying to learn as much about tea as possible to pair it with food or to cook…
Winnie Yu, the owner of Teance, was the special guest speaker of TeaCal today. Instead of trying new teas, we spent the hours doing 3 blind taste tests. 1. Chinese red tea vs. Assam: They’re both in the “black tea”…
Sencha in yunomi, a typical Japanese thick, tall teacup, whose name I’ve yet to find out, accompanied by a matcha mochi, whose fillings include: satsuma sweet potato, red bean paste, orange juice and walnuts. (Thanks Masaaki for telling me the…
My second meeting with TeaCal. Today we try 3 kinds of green tea, none of which require washing because they are too sensitive, the steeping time is also much shorter than for white tea. 1. Bi Luo Chun (“green snail…