Yuuki Midori?

[Sydney]

Yuuki Midori?

by Sydney » Apr 25th, '09, 19:45

I'm thinking of buying a 100-gram pouch of matcha (no, really) from Yuuki-Cha to save a few bucks because I drink so much of the stuff.

I've had the Yuuki Konjo, and it's good enough that I can see myself plowing through a $25 pouch of the stuff, but wondered who might have tried the Yuuki Midori and care to comment.

[danibob]

by danibob » Apr 25th, '09, 20:04

I have a can of it. I bought it along with their cheaper Yame matcha. To be honest I find myself taking out the Yame matcha more often. The midori is good, but it is a tad more bitter (it helps to use cooler water as they suggest on the accompanying paper). I'm not quite sure if I'll buy it again once I run out. But everyone has different tastes. I would always suggest buying a smaller quantity to try first. Hope that helped a bit.

[guitar9876]

by guitar9876 » Apr 25th, '09, 20:52

The one thing I remember is that it could be really bitter depending on how you prepare it.

[hpulley]

by hpulley » Apr 26th, '09, 08:44

That's funny, as I usually find hotter water yields sweeter matcha while cooler water yields more bitterness... Some matcha are very sensitive to temperature and amount used while others are more forgiving.

My only problem with getting large quantities is knowing where to put it. My natsume and chaire only hold about 30g or so. Once a pouch is opened it doesn't last that long so you really need to get through 100g in a month if you're going to buy in quantity. Usually I can do that, having 4 scoops or so every morning which only lasts about 2 weeks but when I get busy and start skipping days my consumption goes down and I'm glad to just have 30g open at a time.

Haven't had either of the brands mentioned above though, sorry.

[Sydney]

by Sydney » Apr 26th, '09, 08:46

I have a stash of unbelievably airtight small containers donated by a diabetic friend. They're used to keep the diabetic stuff hermetically sealed for looooong periods of time.

But I burn through matcha at a ridiculous rate on even a normal day and even more so now that I have been increasing my zazen practice.

[hpulley]

by hpulley » Apr 26th, '09, 09:13

I have a stash of unbelievably airtight small containers donated by a diabetic friend. They're used to keep the diabetic stuff hermetically sealed for looooong periods of time.

But I burn through matcha at a ridiculous rate on even a normal day and even more so now that I have been increasing my zazen practice.

I use up to 100g/month if I'm really on a good disciplined run but 60-75g/month is more usual for me which is already a lot, or so I thought. If I might ask, how much do you use?

I love zazen but have been experimenting with standing meditation lately as well.

[Sydney]

by Sydney » Apr 26th, '09, 09:19

I use up to 100g/month if I'm really on a good disciplined run but 60-75g/month is more usual for me which is already a lot, or so I thought. If I might ask, how much do you use?

I vary slightly, but basically two chashaku for around 75 ml of water, several times a day.

I've found that the stuff is still good after a month, though. Still tastes great, provides the usual stimulating enhancements, etc.

If I order only a couple of 40g tins, I find I'm inclined to be stingy with it and not share as much as I'd like. heh

[hpulley]

by hpulley » Apr 26th, '09, 09:23

Fairly similar then I suppose as I usually have 4-6 chashaku per day while the water varies if I'm making koicha or usucha. I generally have an usucha and a koicha open at one time, 30-40g of each. I'm not stingy and I'm always willing to share

I like the continuous release of stimulant of matcha compared to say, coffee which is more instant. I laugh at the 5-hour Energy drink commercials. Matcha is 8 hour energy, been around for hundreds of years! Speaking of zazen, the monks used to use it so they could stay up and meditate all night without too many whacks of the shinai on the shoulder blades...

[Sydney]

by Sydney » Apr 26th, '09, 09:31

Matcha is 8 hour energy, been around for hundreds of years! Speaking of zazen, the monks used to use it so they could stay up and meditate all night without too many whacks of the shinai on the shoulder blades...

In my tradition, we don't use the shinai (ouch?), but the kyosaku. And even jacked up on matcha, I'll take it every time it's available.

To save the idle reader from having to google what we're talking about...

http://www.youtube.com/watch?v=DzvDy6--oCM

[hpulley]

by hpulley » Apr 26th, '09, 10:13

Matcha is 8 hour energy, been around for hundreds of years! Speaking of zazen, the monks used to use it so they could stay up and meditate all night without too many whacks of the shinai on the shoulder blades...

In my tradition, we don't use the shinai (ouch?), but the kyosaku. And even jacked up on matcha, I'll take it every time it's available.

To save the idle reader from having to google what we're talking about...

http://www.youtube.com/watch?v=DzvDy6--oCM

Interesting indeed：　http://www.seitaro.jp/glossary/k/-kyosaku.php

警策: Interesting pronunciation (I'd have read it as "keisaku" not kyosaku) and etymology! Same purpose as the shinai, not to hurt you but to awaken you so you can continue meditating.

[Sydney]

by Sydney » Apr 26th, '09, 10:16

Interesting indeed：　http://www.seitaro.jp/glossary/k/-kyosaku.php

警策: Interesting pronunciation (I'd have read it as "keisaku" not kyosaku) and etymology! Same purpose as the shinai, not to hurt you but to awaken you so you can continue meditating.

Kyosaku is the how it's rendered in the Soto school, which is the local tradition here. Otherwise, I believe keisaku is the more common rendering.

[hpulley]

by hpulley » Apr 26th, '09, 10:28

Interesting indeed：　http://www.seitaro.jp/glossary/k/-kyosaku.php

警策: Interesting pronunciation (I'd have read it as "keisaku" not kyosaku) and etymology! Same purpose as the shinai, not to hurt you but to awaken you so you can continue meditating.

Kyosaku is the how it's rendered in the Soto school, which is the local tradition here. Otherwise, I believe keisaku is the more common rendering.

There are few Zen centres around here but the couple that are in nearby Toronto are Soto/Rinzai...

Sorry for driving this thread right off a cliff... a mod could break our 'little' conversation off into Off topic or something if you like.

[Sydney]

by Sydney » Apr 26th, '09, 10:31

I'm not distressed by a deviation from the original question, when the deviation itself actually pertains to a traditional context for matcha use.

[silverneedles]

by silverneedles » Apr 26th, '09, 11:06

That's funny, as I usually find hotter water yields sweeter matcha while cooler water yields more bitterness...

---removed-- need to find a clearer explanation---

i find the sweetness as a lingering/aftertaste "sweetness" in the mouth-mostly in the back - but i dont find this as the main flavor when it first hits the mouth.

when using colder water the perception is different and indeed the components that give flavor towards "bitter" are easier to spot compared to drinking the same thing hot.

--- back to topic, sorry padre

how do you find this matcha compared to similar offerings from ocha or ippodo?

Last edited by silverneedles on Apr 28th, '09, 07:43, edited 1 time in total.

[Sydney]

by Sydney » Apr 26th, '09, 14:36

I compare Yuuki Konjo to Kiri no Mori from O-Cha. The KM is a little more expensive at 30g/$15.95, but packs a lot more GAMMA RAYS.

I'm afraid to drink the KM as much as I drink the YK for fear of losing sleep. One good bowl of KM makes me feel like I've snorted a line of something probably best not discussed on TeaChat for hours.

I wouldn't use the term "bitter" too casually regarding any of the matcha I've tried, but the Yame is by far the smoothest of the ones I've tried. Everything I've had from Uji seems more "chalky" to me.