Awesome! Thank you! ☺️🙏🍵

For most sencha you can get 3 good infusions. If it's really good, then maybe 5

Same here :)

Thank you for watching!

Glad it was helpful!

Folding it now 😉🙏

Not necessarily! Glass works very well and behaves quite similarly to glazed porcelain. Clay tends to hold heat better and can have subtle effects on the flavour of the tea (unglazed clay only), but that's mostly it

The one I'm using here is stainless steel and has a hold temperature function which is pretty handy

Thank you so much!

If it's granulated sugar, I'd add it to the sifted matcha before adding the hot water. For syrups, I'd add it to the matcha base after the hot water. Hope that helps!

Thank you ☺️ we have a blog post rating the pros/cons of many temp controlled kettles, and probably easiest to get one from Amazon

Thank you, glad you enjoyed it!

Wow, that's such high praise! We'll do our best!

It's a pretty affordable scale you can pick up for under $20 with various brand names on amazon (search "espresso scale with timer"). While they're not as nice or as featured as fancy scales, they're cheap, quick, small, and accurate, so I quite like them

Sencha! Specifically Matsuba, our sencha from Honyama, Shizuoka

Thanks for the feedback! Will try and get some light in there next time

Good point! Shiboridashi probably evolved from or were inspired by gaiwan. The primary difference is the spout and the flatter shape. Japanese black tea is a very interesting topic, both historically and today, so it'll definitely feature in a video at some point!

Thanks, that means a lot!

Thanks! We try our best

The primary reasoning for the short second steeping is that the leaves are still somewhat steeping in the little liquid that remains after the first infusion. You can steep a little longer but I (and others) have found that keeping it short for the second infusion is best. By the third infusion, the leaves have already released a lot of their flavour, hence the longer steeping time. While you can use this method with other Japanese green teas, you can make even better tea with some adjustments. For example, with fukamushicha, the broken leaves mean that shorter infusion times (e.g. 30s) work better. For kabuse and gyokuro, lower temperatures and longer steeping times (e.g. 50-60C and 120s) are idea. In depth brewing videos for all of these styles are on our to-do list! Thanks so much for the kind words! One of our goals is to bring a lot of Japanese tea education into the English-speaking world as there is a lot of information out there that isn't accessible to those who don't speak or understand Japanese.

Thank you so much!

And how many grams in how much water?

0.5 to 1 gram per 30ml, depends on how strong you like it

Glad it was helpful! Good question. Flat kyusu are comparable to shiboridashi - their wide, flat shape and small size are also specially designed to promote even contact between the leaves and the water, aiding the extraction of umami from high-grade sencha and gyokuro. The primary differences would be the filter and handle.

It’s quite durable! Search Tomioka to learn more about it on our website

@@tezumitea Thank you

It depends on the whisk, but I'll usually reshape the older ones every week or so.

Yeah, this happens a lot with the more mass-produced whisks from China and Korea. Usually one of the steps in Japanese chasen production is to chamfer the edges of each tine to shave off any slivers and to prevent tea from sticking. This step is often skipped in cheaper whisks.

⁠​⁠@@tezumiteaThank you! Are the Tezumitea whisks hand made and not mass produced? I’m trying to find a new one but can’t afford the super expensive ones.

All of our Japanese-made whisks are handmade, but due to this and to the incredibly limited supply (only around a dozen people make all of the whisks in Japan) they are relatively expensive compared to their mass-produced counterparts

@@tezumitea Thank you. That’s what I figured. Understandable that the handmade ones are expensive. Appreciate you answering my questions.

Good question! I usually wash it under cold water after use to get any matcha off and let it air dry. If there is staining, I often use dish soap (unscented is ideal) or if it is heavily stained, you could bleach it (but getting the bleach odour out takes some time). While they are considered 'consumables' in the tea ceremony world, I do try and make them last as long as possible, and these Hoda-ori weave ones do tend to last longer than the regular weave ones. But when they begin to fray or become too threadbare, then I'll use a new one.

Thank you so much! I appreciate the feedback ☺️🙏🍵

Thanks! We recommend 70-80C