JagaSilk


Issue #21 of JagaSpam: Adrian Eseau Live Jan 27!!! – Teabar is rockin the brewer

Posted in Events,Maccha,Matcha,Preparation,Tea by jagajared on January 27, 2012

1. LIVE AT JAGASILK TEABAR: Adrian Esau: All proceeds to “Music for Youth Works”

Adrian Esau will be performing at the teabar.
We had to print 40 tickets and 30 have already sold!
30 seats – $10 ticket goes 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.”


The Live CD recorded at JagaSilk is $10 and definitely worth every penny.
Come pick up a copy, support a very awesome local musician, and listen to some very good songs.



2. FINALLY!!!! – Mason Jar Brewer

The mason jar brewer is finally out. Our first round last week sold out almost instantly. We put 6 more out there. $20 with the locally made sleeve. A naked brewer? $10.
– Check them in action at Spiced Water
– Manufactured at JagaSilk! We simply replaced the inner lid of a wide mouth mason jar with a sieve
– Uses gravity to make one of the best cups of cofee or tea you ever saw!!!!

3. TEABAR IS OPEN
Snow and electrical outages caused by building maintenance had the teabar close a number of days in early January. We are open and the staff are rocking up a storm!
Tues-Sat 11am-6pm
Tea Academy & Wholesale: By appointment outside these hours
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Issue #18 of JagaSpam: Book Launch on Friday at JagaSilk, Seating Area Reloaded, Hand-whipped Rooibos

Posted in Events,Maccha,Matcha,Preparation,Tea by jagajared on October 1, 2011

BOOK LAUNCH ON FRIDAY AT JAGASILK 

This Friday, Oct 7, Vladimir and Solomon Flad (father and 11 yr old son) will be having their book launch at JagaSilk teabar.
Free admission, JagaSilk teas and Terrible Truffles chocolates will be paired.
The authors will be doing readings of the children’s book they wrote at 5, 6, 7 and 8pm
Come on out and support the literary arts and these two amazing people while chilling out at our teabar.
The bar will be open until nine and in full sevrice… Maybe even serving Miyu’s famous event soup…  🙂

SEATING AREA RELOADED

We will be doing some pretty big changes at the teabar, bringing in a couch and comfy chairs, moving the bar back a bit, and creating more room to sit down on the floor and enjoy a cup of tea and a nice organic custard pudding!
The retail space will find a new home and the look and feel inside will be one step closer to the vision we have in mind.

HAND-WHIPPED ROOIBOS
For quite some time now at JagaSilk, we have looked at whisking as an “extraction method” rather than purely a method limited to maccha preparation. We have been making “hand-whipped” london fogs for over a year, and extracting quality coffee using this method and filtering through a micro-filter has proven delicious!
Last week we did some extremely successful experiments with rooibos. As a “latte”, it is very hard to do anything more than a “misto”-like texture, half intense infusion and half steamed milk.
When we whip the tea, not only do we increase the creaminess of this fusion drink, but we drop a 5 minute extraction time down to 20 seconds! And it even tastes better!!!!!!!
Next time you are at the teabar, have a “Hand-whipped Rooibos Latte” for $4.25
Very good times.


Peace and light,


Jared and Miyu Nyberg
JagaSilk

p. 1.778.430.5683
f. 1.778.430.5684
www.jagasilk.com

Issue #17 of JagaSpam: Maccha Has Arrived!, Fukamushi Sencha, Mason jar brewpot, Spiced Water, new JagaStaff

Posted in Events,Maccha,Matcha,Preparation,Tea by jagajared on September 19, 2011
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MACCHA HAS ARRIVED
Our monthly replenishment of tea has arrived! This is the first of the 2011 maccha.
Initial cuppings have the organic single estates (Butterfly & Dragonfly) showcasing excellent nose and colour, but unfortunately lacklustre in body – a little thin and grassy. We would be scared if this wasn’t the case EVERY year… For some reason, giving the tencha until November to mature before milling always seems to do the trick. But you cannot beat the flowery and “embodiment of spring” factors at work here.

The estate blends (Nirvana & Crane) are, of course, perfect. Smooth, rich, creamy and sweet. Genius.

Remember, frequent flyers get an extra dollar off the refill packs…. And guaranteed stock… 😉


FUKAMUSHI SENCHA

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.
At JagaSilk we love the fast infusion sign, simplicity, and all around forgiving nature of this Sencha.

MASON JAR BREWPOT

A work in progress for over 2 years:
– We have replaced the inner lid of a mason jar with a locally produced stainless steel sieve disc.
– Victoria leather craftsman Vladamir Flad of Accentric Arts has produced a choice of simple leather wrap or thick canvas jacket to protect the fingers.
– All for the ever popular “wide-mouth mason jar”, meaning if this jar breaks, it’s easy to replace. Though mason jars are strong and made for the heat.

$21 with the wrap
$9 with out


SPICED WATER

95% complete. Stay tuned…  🙂
TEABAR BARISTAS: COMINGS AND GOINGS

Kanae Morioka – Runner up in the 2009 Maccha Latte Art Competition and the one who poured the latte art on our cover webpage – will be joining us to make drinks at Spiced Water, strengthen the desserts and food at JagaSilk/Spiced Water, pack tea, and make the “merch” side of what we do rock.
Graham Bouvier – trained with the reigning Canadian Barista Champion the 2011 Western Regional Champion – will be joining us to rock the teabar, make the Spiced Water glow with awesomeness, spiff up the equipment, and cup a LOT of teas and coffees. He will be strengthening our training systems and our web presence.
Toni Hiatt – Joins us from a few seasons of treeplanting and experience at the esteemed A Ladybug Cafe – she will also be behind the bar at both locations, growing camellia sinensis, and otherwise whisking, brewing, and extracting yummy beverages…


NEW WHOLESALE CUSTOMERS

– In October, JagaSilk loose tea will be released at Fresh Cafe in the Selkirk development of Victoria BC.
Greg and his staff have a very high calibre of food and drinks and it is going to be really cool to be working with them above and beyond the current JagaSilk maccha menu! Awesome.
– James Bay Discovery Coffee will be opening very, very soon…. And it will have our loose teas (like the other two)


Peace and light,

Jared and Miyu Nyberg
JagaSilk

p. 1.778.430.5683
f. 1.778.430.5684
www.jagasilk.com

A17-633 Courtney St
Victoria, BC, V8W 1B9
Canada


Jared and Miyu Nyberg
JagaSilk

p. 1.778.430.5683
f. 1.778.430.5684
http://www.jagasilk.com

A17-633 Courtney St
Victoria, BC, V8W 1B9
Canada

Temperature Control

Posted in Events,Maccha,Matcha,Preparation,Tea by jagajared on September 25, 2010

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.

Gorgeous.

Issue #7 of JagaSpam

Posted in Events,Maccha,Matcha,Preparation,Tea by jagajared on September 24, 2010

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.

COMING SOON

– 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 15-second rule

Posted in Maccha,Matcha,Preparation,Tea by jagajared on June 16, 2010

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.

The Tea Sieve

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

Jared