Outing: Tea Demonstration at the Chado Urasenke Tankokai Washington D.C. Association

This is a bit of an exciting outing post. You see, when I was a child, I remember a local museum having an exhibit where they recreated a Japanese tea house inside the museum. I wondered recently if the exhibit still existed, or if it was a temporary one, so I was looking around the internet. I did not find the exhibit, but I did find out that my city has its own tea ceremony association, the Chado Urasenke Tankokai Association of Washington, D.C., which holds weekly open houses by appointment.I decided to send them an email and see if they would make an appointment for me to come by, see their tea house, and learn more about the Japanese tea ceremony. I was fortunate enough that they not only invited me by, but also allowed me to take a few pictures to share with you.

The tour began at the front door to the tea house, which is on the second floor of a rather unassuming office building downtown. My host, Mioko, opened the locking door and showed me the closet where I could trade my street shoes for house slippers and leave my purse safely out of the way. Then, she showed me into the tea lesson room. We both took off our house slippers to step up into the tea house, which consisted of two rooms: a six-tatami less formal room and an eight-tatami more formal room. The formal room had an alcove with a scroll and a small flower. Mioko explained that they can also open the divider between the two rooms to make a large formal room.

She showed me around the rooms and explained the significance of the various elements, from the recreated tea garden on the tea house’s balcony, to the particular clay color of the walls. Much of the design of the tea house comes from the preferences of the shogun at the time the Urasenke school’s master lived. After that, she showed me to the formal tea house and began the demonstration of the tea ceremony.

The ceremony began with the presentation of a tray of sweets, which I got to contemplate as Mioko returned to her preparation area to bring out the various elements of tea preparation: the tea bowl, whisk, scoop, linens, and a waste water bowl. She then performed a ritual cleansing of the tea canister and scoop with her cloth. Then, she invited me to have a sweet while she prepared the tea. I bit into the crispy biscuit on my paper, and then tried the pressed sugar confection, letting it melt on my tongue, while I watched her make the tea.

The idea behind the timing of the ceremony is to allow the guest just enough time that the sweetness of the confection is still in their mouth as the tea is served. Sure enough, just as the last bits of sugar melted, she presented me with my bowl of tea. I hadn’t mentioned that I drink matcha, so I think she was surprised that I enjoyed my tea. The matcha was very smooth, both in flavor and consistency. It was eye-opening to have a bowl prepared by a true master. It was also quite delicate and floral, with an umami flavor that melted into sweetness as an aftertaste. Truly excellent matcha.

After I finished my tea, she invited me to examine the tea canister and bamboo scoop, explaining the history and process used to make these items. The canister she used for the demonstration had a flower design that was once again a favorite of the shogun at the time of the master’s life in Kyoto.

Once she had finished the demonstration, she invited me to try making a bowl myself. Of course, by this time, my feet were starting to get very sore from the sitting! But I endeavored to try the process. She had us move to the informal room, where a small tea kettle made it easier to serve the water without the elaborate ritual of using bamboo ladles. She also helped me set up my own tea equipment on a tray, making it easier to carry in and out of the room.

I won’t pretend my attempts were anything but humorous, but she was impressed with how quickly I picked up the particular method of folding the cloth used in the ritual, and how well I was able to create froth in my tea. After I made my bowl of tea, she suggested I switch back to playing the part of the guest so I could taste my own bowl of tea. After two bowls of matcha and the satisfaction of completing the elaborate ritual, I was exhilarated.

The whole experience took just under an hour and was a wealth of information, both about tea preparation, and about the context of the tea ceremony in Japanese history. What I found particularly interesting was the strong connection to the context of the time in which the master lived. Certain elements are admittedly due to the preference of the ruling shogun, not for any supposed mystical reason. I found it down to earth and refreshing. I also found Mioko a pleasant guide. It is always awkward for me to go places with the purpose of sharing them on the blog sometimes, and she helped put me at ease. If you’re in D. C. and curious about the tea ceremony, I would definitely recommend you email the association to make an appointment.

Tea Review: Kaoru Supreme Organic Matcha from O-Cha

My recent experience with Matchaeologist renewed my interest in matcha and made me curious to try a real, Japanese ceremonial-grade tea. To that end, I did some researching and found the website O-Cha, where they sell high-quality Japanese teas. I decided to buy one of their organic ceremonial-grade matchas, which came highly rated, especially for the price.

I went with a decision to try a matcha that was in a similar price range as the matcha powders from Matchaeologist, but sold through a more traditional Japanese company. While the Matsu matcha was very good and interesting, I found the Matchaeologist website a bit “slick” for my tastes and I felt remiss not being able to compare it to anything more traditional. So I placed my order, and a short while later, got my package from Japan.

I chose the Kaoru Supreme Organic Matcha based on reviews I’d read around Reddit and other blogs. Upon opening the matcha, I was not disappointed. It has a vibrant green color and a light, fragrant scent. I prepared it both with the traditional whisking method and with an electric frother and tried it with and without sifting.

This is a very enjoyable matcha to drink. It lacks the heavy, almost syrupy textured vegetal flavors of the Matsu matcha, and it displays a much more characteristic “green tea” flavor. I found the flavors a bit more delicate, and it lacked any astringency, but it had a slight acidic bite that made it actually quite pleasant, especially first thing in the morning.

As with most matchas, this gives me a sense of enthusiastic vigor for life, which is why I like it as a morning drink. But the experience of savoring a cup of this tea first thing in the morning is enough to recommend it, even without any particular other benefits. I definitely would consider this a good starter matcha for those interested in getting started with the real thing, directly from Japan.

NB: I purchased this product with my own money and was given no incentive to write a review. All thoughts are my own. If you are interested in learning about partnering with me, please see my contact and sponsorship page. This review does not contain affiliate links.

Tea Tasting: Matsu Matcha and the Matcha Brewing Kit from Matchaeologist

NB: These products were provided to me at a discount in return for this review, but all opinions are my own. If you would like to support this blog, please use my affiliate link to access the store here. It has also been added to my Affiliate and Referral Links page. For more information about sponsorship at Tea Leaves and Tweed, click here.

Last week, I wrote about my experience tasting a Korean matcha that suggested to me that I had not perhaps exhausted the higher end of quality in my previous matcha tastings. I decided to expand my matcha horizons, and to that end, I contacted Matchaeologist to see if they were interested in working with me on a review. They were very helpful and suggested I use the discount they offered me to purchase their Matcha Brewing Kit.


First I should make a note about preparing matcha. Traditionally, match is prepared in a special bowl, called a chawan, whisked with a traditional handmade bamboo whisk, called a chasen. The Matchaeologist kit includes both of these things, along with a bamboo measuring spoon (“chashaku”), although the chawan is a more modern, double-walled clear glass bowl. That said, I have never owned any of these things before. I made my matcha in a mug or tea cup, using a handheld electric milk frother to create the foam and blend the matcha. And it works well, for less money than purchasing a full matcha setup. I did use this method to brew the matcha from Matchaeologist at least once to see how it held up, and it produced a nice cup of matcha. I do prefer the whisk because I can make a cup of matcha without sifting the powder, but matcha novices should consider getting an inexpensive electric frother if the traditional setup seems a bit expensive, although the kit does provide a slight discount from the pieces purchased individually.

Now, on to the matcha. Matchaeologist includes a tin of their mid-range Matsu matcha in the brewing kit. It is a ceremonial grade matcha, with a price on par with most high-quality matcha I’ve seen elsewhere. The powder is silky smooth and very bright green, and the vegetal smell hits you as soon as you add the first bit of water to mix it. I mixed two measuring spoons (about one teaspoon) of powder with about two ounces of water to make usucha for my morning cup. It blends easily and whisks up to a nice stable froth (in the photo above, the usucha had cooled considerably by the time I got that photo, and yet the foam remained).

Upon tasting, it is a much more intense flavor than the delicate Wooree Korean matcha I reviewed last week. The flavor is powerfully of green, leafy vegetables. It tastes of cooked spinach and chard, although not unpleasantly. It tastes of bright green cooked vegetables, not overcooked vegetables, and it lacks almost any bitterness or pronounced acidity. It has a smooth mouthfeel and an almost creamy undertone to the flavor that makes it quite easy to drink, almost like the feel of a matcha latte without actually having sugar or milk. I can feel an immediate physical effect: that particular matcha buzz that makes me feel I could take on the world with a smile and a whistle. And even when I drink it on an empty stomach, it does not upset it.

It was, in fact, such a lovely experience, that I am now excited to go back and buy the three more grades of matcha that Matchaeologist offers. There are two ceremonial grades, one more and one less expensive than Matsu, plus a culinary grade that looks quite intriguing. I’m curious to see if Matchaeologist’s Midori culinary grade matcha could make a matcha latte without any sweetener that still satisfies that craving. If their other grades are anything like their Matsu matcha, I expect to be impressed.

Readers of this blog are invited to use the code “tealeavesandtweed” to get 15% off a purchase at Matchaeologist (expiring 31 July 2017), and again, if you would like to support this blog, please use the affiliate link at the top of this post to go to the store. It’s likely any affiliate income will simply go into purchasing more matcha to share with you!

Tea Tasting: Korean Imperial Blend Green Tea and Matcha from Wooree Tea

As my readers know, I’ve develop an interest in beauty products from East Asia, particularly from South Korea. The South Korean government has done a great job of marketing their exports and boosted the popularity of Korean beauty worldwide. Now, of course, I also drink a lot of tea, much of which comes from Asia, but until recently, I’ve never really looked into Korean teas. I tend to buy my green teas from Japan, my oolong from Taiwan, and my black teas from either China or India. Where does Korea fit in?

It turns out that Korea has an interesting tea-growing history. The apocryphal tale is that the Indian princess Heo Hwang-ok brought tea with her when she married the ruler of a kingdom in southeastern Korea in the first century BCE. Tea cultivation became more widespread as Buddhism took hold in Korea and was associated with that practice until the secularization of the Joseon Era. However, tea-drinking entered a decline, until a well-documented comment from a Joseon-Era king who, when presented with a way of making money by selling high-quality Korean tea, said “We do not have a tea-drinking custom in our country.” But there are still tea plantations in Korea, notably on Jeju Island, home of several skin care companies who tout green tea in their products.


Wooree Tea started when the founders visited Korea as part of their charity work with orphans there. They tried some of the local tea and were so impressed by it that they decided to start a company, based in their native Auckland, NZ, selling luxury Korean teas, with a portion of the profits going to help orphans in Korea. They claim their tea has a softer and sweeter taste than Chinese tea. They claim their matcha, in contrast to Japanese matcha, is grown under natural shade from trees and mountains and tends to be grown more organically, which can translate into a softer flavor. It’s worth noting here that calling this Korean-grown powdered tea matcha may leave a bad taste in some people’s mouths, as true matcha must be made from tea leaves that are grown in deliberate shade for twenty days, which it sounds like this has not. I, however, put these prejudices aside to taste the tea.

The company had a special sample offer, where they were offering a 10g sample of their Imperial Blend green tea for NZ$0.01, plus the cost of shipping (NZ$2.50). They had an additional option to include a 10g sample of their Korean matcha for an additional NZ$6.99. So for NZ$9.50, I ordered samples of both the full-leaf green tea and the powdered tea. Do note that these are in New Zealand dollars: I found the exchange rate favorable and got away under US$7 for the whole thing. Also, despite the fact that the company stresses that they are selling a luxury product for a high price, I did not find the prices of Wooree’s teas to be exorbitant. Should I wish to repurchase the Imperial Blend green tea, it will run NZ$16 (just over US$11) for 40g in a tin or NZ$19 (just over US$13) for 80g without a tin. Compared to other tea companies I’ve ordered from, this is not even on the high end of the price range. The matcha is NZ$20 (about US$14) for 40g, which is honestly on the low end of what I’ve found for ceremonial-grade matcha (of course, this cannot be called ceremonial grade) and about on par with standard-grade matcha.

Alright, so now onto the tea. I ordered on April 10th and got a shipment notification the next day. It had shipped from Korea, so I didn’t expect it any time soon, but received my package on April 15th, which is pretty quick, I have to say. I immediately broke into my package to look at what I’d gotten and brew myself a cup.

Imperial Blend Green Tea:

This tea is very much a green tea in the Chinese style, although I find the leaves a bit smaller and more delicate than typical Chinese green tea. I will admit, I wasn’t expecting much, as I don’t typically enjoy the seaweedy, vegetal-earthy flavor of Chinese green teas. But I wanted to give it full consideration. First, I brewed it according to their brewing instructions: boil a kettle, let it cool for 3 minutes (I did this in my electric kettle with the lid open), and then steep one teaspoon of leaf in a cup of water for three minutes. This produced a very light, but enjoyable cup of tea. The first thing I noticed was that the tea was very fragrant. It smelled about like a cup of Chinese green tea, but with more subtlety. The flavor was similar, although I will say it had more flavor than the pale, almost straw-color brew suggested it would have. I got a few infusions out of it with this method.


Next, I tried it in gaiwan, which meant the same amount of leaf in less water. I also used my kettle’s temperature control setting and brewed it at 180 F instead of boiling and cooling. I steeped for the three minutes for the first infusion, then a minute and a half the second infusion, and then a third infusion for three minutes. This method brought the flavors forward and intensified them, but still avoided both the off flavors that I dislike in Chinese green tea and also the tendency of Chinese green tea to upset my stomach.

Finally, I brewed it with my standard office brewing tools. I used my fish-lid travel gongfu set to brew with water from our hot water tap at work for three minutes, two minutes, and three minutes. Once again, it yielded an enjoyable result with none of the off flavors I get from Chinese green tea. All in all, I would call this tea a great one and I’ve thoroughly enjoyed tasting it. I will probably reorder it soon, probably in the 80g size so that I can split it between two tins: one for home and one for work.

Update: I have indeed repurchased this tea in the 80g size, which arrived as two sealed 40g packages. I now find it my favorite daily green tea, and I generally drink it grandpa-style.

Korean Matcha

As I mentioned before, it’s odd to consider this “luxury matcha,” as it is not shade-grown in accordance with the highest standards of Japanese matcha, and it is not sold at a high price. Indeed, the main photo on the Wooree website of this matcha is that of a matcha latte, which is not where you would use a high-quality matcha powder, both for economic reasons and because the subtleties of a high-grade matcha would be lost in the flavor of the milk. But the fact that it’s not terribly expensive allows me to overlook this and just taste tea.


Now, I’ve drunk matcha in the past, but I’ve come to the realization that what I had was not very high grade. Also, I lack real matcha preparation tools. So I took my Korean matcha and saw how it behaved with a hobbyist’s toolset. I sifted a teaspoon into a tea cup with a tea strainer, and then added two ounces of 176 F water and mixed it with my electric milk frother.

And oh my. It was a lovely cup of matcha. It was smooth and while it had an intense green tea flavor and bitterness, it was never unpleasant. Indeed, the smoothness almost gave it the creamy, soft flavor of a matcha latte, but without the milk or sugar. It also frothed up nicely with a stable crema using the electric whisk, and I found no grit or sediment after I finished my cup. The second time I tried it, I tried skipping the sifting and found it was still an enjoyable cup, but there was a bit more sediment, so I will continue to sift it in the future.

I do not know if I will repurchase the matcha, as I have more matcha coming from a Japanese company soon, but I am curious how the Korean matcha compares to high-grade Japanese matcha, particularly when I get my proper matcha tools. I would definitely call this a successful experiment. Plus, I love the happy buzz I get with matcha as compared to other sorts of tea.

I would certainly recommend that anyone interested in expanding their green tea horizons.

NB: I was not provided any special discount in exchange for this review. Although I was approached by Wooree about their ongoing sample offer on Instagram, the sample offer is open to the public at large. All thoughts are my own. More information about sponsorship here.