The Tea Sieve

Posted in Maccha,Matcha,Preparation,Tea by jagajared on December 23, 2009
Tags: , ,

Recently in the teabar, we have been complete nerds. We have taken different sieves and sifted the maccha through them, comparing the different hole sizes. Side by side, we made a variety of traditional macchas, all by the same barista, all with uniform water temperature, volume, and amount of tea.

The results were interesting. It seems that the larger the sieve holes, the sweeter the tea. At first go, we considered switching our technique to encourage the new sieves. However, we like to experiment a LOT and not be too hasty.

In the end we realized that the sieve holes being larger may bring up the sweetness quotient, but that is because less flavour is being released. The smaller the sieve holes, the greater surface area of the maccha is able to be extracted. In the end, bigger holes not only suffered in flavour complexity, but also had a lighter body.

I personally prefer more flavour complexity and body over the ease of preparing with the larger sieve (and the tea it creates). We have elected to stay with a smaller hole size for our sieves and continue to search for a local option, something we have found to be impossible with metal mesh.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: