One evening after work I headed to Ohio Tea, in Canton, for a Japanese Tea Class.
Noli Ergas has been with Sugimoto Tea Co for 12 years.
99.9 % of all green tea comes out of Japan.
The big thing I took away from this tea class was to drink with intention.
Smell is the most powerful sense that reminds of things. Smell the tea and see if it reminds you of anything.
Taste-move the tea around your mouth, swish around. You get the most aroma when the tea is hot.
Tea #1 Sencha- Fukamushi, steamed
To make 1 tsp (3 grams of tea) to 6 oz water, steep 1 1/2-2 minutes.
Sencha is a staple tea.
Heat the water to 195 degrees. Pour water into cups, it warms the cup and then also cools down the water and it will be ready to make the tea, then pour the water back into the vessel. Steep the tea for 1-2 minutes. pour a little in each cup and then go around and pour again- this way everyone gets the same strength tea.
This tea is grassy, rich, with vegetable notes, for me- almost a popcorn taste.
Tea #2 Sencha- Asamushi, lightly steamed
To make 1 tsp (3 grams of tea) to 6 oz water, steep 1 1/2-2 minutes.
This tea has lighter body, it is brighter and has more floral notes.
Tea #3 Sencha-Sakura
To make 1 tsp (3 grams of tea) to 6 oz water, steep 1 1/2-2 minutes.
This tea is made with cherry blossoms. Most of the flavor of the cherries is found in the leaves. And the stems make it sweeter.
Sencha is from around 1738. Japanese seek the needle look. These leaves are mechanically harvested and rolled; some leaves are never touched by hand. This was a fact I found fascinating. I figured it was pricey because of the hand labor.
Tea #4 Gyokuro, Champagne of green teas
To make 1 tsp (3 grams of tea) to 6 oz water, steep 1 1/2-2 minutes.
This tea is from around 1835 and is called "Jade Dew"
this tea has more flavor and more Unmai notes. The umami comes from the farmers fertilizers. They use fish, rice leaves, etc. They want the nitrogen in the soil to affect the tea.
The darker the tea the more tortured the leaves. If the plant has shade, it is sweeter and richer. Plant eat water, light, soil, and carbon dioxide. Tea farmers sometimes shade the tea plants with black cloth or scaffolding with rice paper- they over produce chlorophyl.
I also learned that caffeine drives bugs crazy.
Tea #5 Matcha, organic ceremonial tea
I learned that you should soak your whisk in hot water before you use it, not just afterwards to clean
it Soaking the whisk unfurls the tines.
Scoop the match and sift the matcha, sifting helps eliminate the clumps.
With regular tea you get 30% of the tea goodness, with matcha you get 100% of the tea! You get all the amino acids.
Matcha is a tortured tea. The tea plant is shaded in canopy. Matha is a more intense green color.
Matcha has a smooth flavor. It is grassier in flavor.
Tea #6 Matcha, Mizuki, non-organic matcha
This matcha is canopy shaded too.
This tea has nutty, sesame notes, it is creamier and a deep green color.
The owner's wife gifted me with this beautiful Japanese top and necklace. I can't wait to wear it for my next matcha class.
I just love Ohio Tea!
This was just such a fun evening. I love learning about tea, the culture, and brewing techniques.
1 Peter 4:10-11, ESV
10 As each has received a gift, use it to serve one another, as good stewards of God's varied grace: 11 whoever speaks, as one who speaks oracles of God; whoever serves, as one who serves by the strength that God supplies—in order that in everything God may be glorified through Jesus Christ. To him belong glory and dominion forever and ever. Amen.
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