1. LIVE AT JAGASILK TEABAR: Adrian Esau: All proceeds to “Music for Youth Works”
– tickets available through Adrian or JagaSilk Teabar
* Live & Unmastered CD recorded earlier in the week will be released at show*
“Ever with a song in his head and music flowing from his fingertips,
whether it be through six strings or simply pots and pans, adrian’s love for music permeates all aspects of his life. with a barefoot in the sands of folk, a heavy boot in the muddy blues, and a mind for anything that makes noise, his style is raw and heartful to say the least.”
Issue #18 of JagaSpam: Book Launch on Friday at JagaSilk, Seating Area Reloaded, Hand-whipped Rooibos
BOOK LAUNCH ON FRIDAY AT JAGASILK
Issue #17 of JagaSpam: Maccha Has Arrived!, Fukamushi Sencha, Mason jar brewpot, Spiced Water, new JagaStaff
An old favourite is back: Harimaen estate’s Fukamushi Sencha. Deeply steamed and thus rich in body and sweetness, this tea requires 4g for every 8oz, making it slightly more economical than standard sencha that requires 8g per 8oz serving.
A work in progress for over 2 years:
Jared and Miyu Nyberg
A17-633 Courtney St
Victoria, BC, V8W 1B9
It came to me the other day after we went on a tea and coffee crawl of Victoria that we have been doing it all wrong for temperature control for a long time now. For some reason, when it comes to loose tea, we ahve been doing a good job, yet with maccha a bad job.
A delicate high grade of Japanese green tea, steamed to a fairly common depth, generally requires 70 C poured over it. With loose tea, we recommend the “transfer method”. Every time you pour hot water into a room temperature vessel, it cools by 10 C with almost mathematical precision. Boiling water is 100 C, so most people making tea at home can incorporate a decanter, cups, and teapot to transfer to the appropriate temp. Pour that water over the leaves and you are good to go.
HOWEVER, with maccha we have always recommended 1/2 boiling and 1/2 cold purified water to get 70 C. Though the temp is technically the same, the water does not mix appropriately. The resulting flavour is sour and diappointing when compared to the transfer method.
Try pouring boiling water into your maccha bowl (preheats), pouring that water into a measuring cup to control volume. Pour that water into a room temp cup you have around, and pour THAT water on your maccha that you quickly sifted into a bowl. We have noticed Dragonfly grade sees particular benefit from this technique.
JAGASILK’S NEW TEA PACKING MANAGER ARRIVED IN TEA BOX!
JagaSilk’s new tea packing manager arrived in her very own tea box yesterday! Midori Higa will now be running the show when it comes to the overly controlling packing protocol at the Silk. Next time you see her, tell her you saw her when she came out of the box (see attached picture)
2010 LOOSE TEA IS FINALLY HERE
Also in the receiving room entered the beautiful 2010 harvest of Japanese loose teas. Though behind the ball a little bit here, we plan on making 2010 even more intense for quality assurance. Our batches we import have gotten smaller, so the limited offering concept we have brought about will be more apparent. We are currently working on finding the perfect steeping coordinates for:
– Harimaen Estate Organic Gyokuro, Bancha, Hojicha, Genmaicha, and Konacha.
– We will also have an organic Rooibos from the Cederberg region of South Africa, hand-picked and processed by the amazing Mr. Hanz Van der Westhuisen!
RAW ORGANIC CACAO LATTE
We have changed the chocolate at the teabar to something incredible. We are whisking up a powerful raw chocolate from our good friend Shawna Barker of Gaia’s Living Foods. The creaminess and inherent sweetness just blow us away time after time. We are ever so excited about this drink! Served, of course, with the lovely glass bottled organic Avalon milk.
– Very cool new concept for loose teas where we release them in monthly installments and start a little bit of a tea club
– Sign people up for receiving their very own fresh maccha as soon as it arrives, freshly stone ground in Uji. Those who sign up for a standing order will receive 5% off the retail price
– New format for retail refill packs: we will remove the packs from the black pouches in the 40g and sell the refill packs in light protecting shelf boxes.
– We will do the same for our loose teas: no more needles packaging; just the foil packs to keep the integrity of the tea. (Make sure you have a waterproff tin!)
Hope to see you soon at the teabar!
The tea sieve has taken me down the path of trying to understand what is involved in devloping the maccha flavour consistently.
Borrowing from our friends in the specialty coffee industry, we experimented with what it might mean to time the whisking. We found that if we can get a semi-consistent whisking speed, then watching the clock when you begin, and ending between 13-17 seconds allows for optimum flavour release.
We were able to have multiple baristas confirm this feat, and we finally figured out another reason why “training maccha” tastes so tannic.
So there it is: Next time you whisk, try timing your whisking speed so that it is within this window of 13-17 seconds, even if it is just glancing at a clock that counts the seconds.
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.