How important it is to respect and enjoy freedom. Did you know that you can brew a wholesome cup of My Green Tea’s Sencha tea without access to hot water💚🍃?
There are a lot of infusers out there in the world, trust us we probably own 50+ variations of different shapes and sizes, but this handy dandy apparatus, known as the T-Free by MacMa is our favorite outdoor infuser because of its usability.
This adventure-ready twin-lid brewing bottle is completely BPS and BPA free, dishwasher safe and even comes with a stainless steal strainer. Thanks to its super light-weight design, T-Free makes it easy to enjoy your tea hot or cold, in rain or shine, and on-the-go. Off the grid? No worries needed with this symbiotic combo. My Green Tea’s Sencha + MacMa’s T-Free = Zenful Adventure time. ^_^
Simply put the same amount of tea as you would a hot brew and gently bob your tea to an angelic rhythm (trust us it makes a difference😊), take the strainer out to save for another brew, and/or discard. This year My Green Tea’s Sencha tea is devine, so we’ve brewed it up to 7 times, no joke, simply because it taste good.
All of our loose tea leaves are biodegradable so you may dispose anywhere you wish with no guilt in harming the planet❤🌍. We hope you enjoy your moments, practices, adventures, experiences with great presence and quality. o(^_-)O (We find the tea taste better in nature anyways).
You can’t call yourself a Seattle “Foodie” without visiting the independent Wagashi Artisan, Tokara.
Wagashi are traditional Japanese confections that evolved into an art form in the ancient Imperial capital (at the time, Kyoto). “Wa” represents things of Japanese origin, while characters for “gashi,” is an alliteration of Kashi, or sweets.
Rooted in the Japanese peoples’ appreciation and enjoyment of seasonal changes, this unique craft and aesthetic of wagashi was born. And there is ONE person in Seattle that has preserved this art for your pleasure: TOKARA.
My Green Tea is excited to whisk some delicious matcha, talk-story, and enjoy his month’s wagashi at a humble Japanese confectionary shop, called Tokara. Located on Phinney Ave, its the only shop of its’ kind and is only open once a month (AKA: Tohryanse 1PM-5PM, every third Friday of every month, check out her NEWs section on the bottom of her website, Japanese website also available)! Chef Tokara prepares wagashi using the centuries old Kyoto method and carefully selects only the best and freshest ingredients to ensure her confections are of the highest quality. Her dedication and meticulous attention to craft and technique produces sweets that are visually stunning and exquisitely flavorful. Every handmade morsel is rich in history and captures he beauty of nature in color, shape, and taste.
I’m incredibly sorry for such short notice, but My Green Tea will be at the next Tohryanse this Friday June 19, 2016! If you can’t make I our Tohryanse Tea-Time we hope you have the chance to visit the following locations where you can experience the beauty in Japanese wagashi. Or reserve an order of the next variations of wagashi and visit her next Tohryanse.
Matcha is a beautiful bright green powder that is used in the ancient ritual of the Japanese tea ceremony. Learning to whisk up a bowl of this superfood can be quite energizing AND relaxing. So give it a try and practice this beautiful art with others.
The antioxidants in Japanese green tea help fight cancer-causing molecules known as free radicals. Because young leaves of the Camellia sinensis (tea plant) are used to make matcha powder, this type of tea is more sensitive to light and heat. It is crucial to store and preserve matcha green tea properly to prevent nutrient degradation.
REMEMBER: MATCHA IS A DELICATE TEA. We are extracting the chlorophyl rich parts of the plant to produce this magnificent elixir so its no wonder its freshness is ephemeral.
Under ideal conditions, the freshness and nutritional value should last you up to a year unopened. However once you open the canister, we recommend finishing your Matcha in 8-12 weeks. If you wait to use your Matcha on “ceremonial occasions,” you may not be able to enjoy it when it is the freshest and rich in nutritional value. Fresh matcha should smell vegetal, once it starts to smell hay-like its not going to be as fresh, but it does not make it undrinkable. (It just won’t be as lovely as it should be when its freshly opened;-), nor will it not have as many health benefits).
To preserve that rich umami flavor, color, health properties, and taste storage is the tea to your success. Note that Matcha doesn’t “spoil”, rather it becomes less fresh (still healthful, but slightly less so), so one may travel with Matcha tea (even unrefrigerated) for up to a week and it won’t affect its quality too much.
Here are some simple things to consider…
Prepare an airtight container. The 30 gram and 100 gram My Green Tea Matchas already come pretty airtight. (If you purchased 200 gram matcha you will need to find a large container). Tightly seal the container to prevent liquid or other contaminants from ruining the powder.
Sort the matcha green tea in a cool, dark, cabinet or in your refrigerator. If the canister is sealed, it will last you up to a year. After opening enjoy within 9-12 weeks for most favorable results.
Be attentive to when you opened your matcha! Label your canisters as to keep you aware of optimal nutritional value.
MY GREEN TEA was so honored to serve our tea at the Kimono and Kaiseki Kyoto Beautiful Japan Event at the Pike Place Market.
For those that do not know, Kimonos (着物) is a Japanese traditional garment. The word directly translates to “thing to wear” (ki “wear” and mono “thing”). Kimonos are worn at important and/or formal festivals, events, and ceremonies.
Kaiseki: Is a traditional multi-course style Japanese cuisine featuring various seasonal ingredients cooked in a vast variety of cooking methods. Just as it is important for this style to create something that is delicious for the pallet, they also put much emphasis in invigorating ALL senses for a more fufilling “mind-body” experience.
We were so pleased to be serving tea to the finest Japanese artists Seattle, Kobe, and Kyoto had to offer.
This luncheon and kimono demonstration was such a delight because of the eclectic group of artisans that attended. Because what is kaiseki without tea? or what is tea without kimonos? and what are kimonos without kaiseki? Everyone who attended enjoyed the harmony of all the elements that make the Japanese experience, sensational. As we provided the green tea, the Japanese Kaiseki Bento was brought to us by chef, Hiro Tamara. And there was a beautiful display of washi paper sponsored by Kamiji Kakimoto from Kyoto (official website is in Japanese, if you’re curious click here). And the special guest was Ms. Azumi Hosoda, a wax resist dyeing artist from Japan. The brains behind the beautiful event, Mariko Kayama, a Seattle based kimono coordinator is the gem that organized the beautiful event. She offers a unique kimono renting and dressing services in Seattle, Washington. So if you are in the mood for a festively Japanese outfit, visit her website. Mariko Kayama is actually the daughter of special guest and Master Kimono Coordinator, Yu Urawa.
Each gust was free to sit where ever they wished, as all the placements were uniformed and decorated with this beautiful placement and natural light from the lakeside.
What a cute reminder of “childs day” with these soft summer colors. There simple craft of paper making is taken to a whole new level.
What a sight to see!
Delicious piece of art!
The food was fantastic! Each dish represented a certain aspect on the current season.
Hiro Tawara-Kaiseki Chef has been involved in the Japanese restaurant industry of Kyoto for almost 10 years before becoming an executive chef and general manager. He moved to the Pacific Northwest in 2005 and worked for “I Love Sushi”, “Shiro’s” and “Sushi Kappo Tamura”. Hiro started up his own business, “WA’S Kitchen” in 2015 and is doing some private dinners, “Kaiseki” events, and catering services.
His participation in Japan Culinary Arts Competition Kyoto final and was one of 12 finalist in February 2016. His work was phenomenal, to say the least, a real invigorating experience for the senses. For more information visit Hiro Tamara-Kaiseki website!
I’ve actually had the opportunity to work with Hiro-san back in the day at one of the first popular Japanese sushi restaurants on the Eastside, “I love Sushi.” His art has evolved and we could all taste it!
The guests were so pleased to be able to experience true kaiseki with a Northwest twist.
Everyone was wearing impressive kimonos. Styled in every which way of color combinations I never imagined would look good.
However, the special guest, Azumi Hosoda by far had the most memerable kimono. This contemporary design and usage in the quality of color was unforgettable.
Azumi Hosoda‘s uses a “method [of utilizing a] powerful resistant force of the wax allow[ing] the artist to apply dye in rich quantities, and to layer colors over each other. When colors are layered in this way, it produces an effect like the layering of colored cellophane, where the combination with the color beneath creates depth. ”
Azumi Hosoda instructs the craft of dying, Kimono Dyeing, Textile Design in the Department of Design, at the Nagoya University of Art. She received her D.F.A. in Art from Kyoto City University in 2007. As a Dyer, she has 20 years experience in textile and craft field and 6 years design experience in the KIMINO field, specializing in ROUZOME wax resist dyeing. Izumi Hosada’s recent projects are as follows: Exhibited Contemporary NOREN exhibition in Kyoto Art Center 2015, Exhibited GION festival exhibition in SOME SEIRYUKAN(dye museum) 2015, Exhibited NIHON SINKOUGEI exhibition in Kyoto in Municipal Museum of Art 2015.
Azumi Hosoda‘s exhibition of art works by wax resist dyeing, had been held at Seattle Kobo Gallery (HIGO) from April 30th to May 14th. Her contemporary modern work using wax dyeing (rouketsusome) on Kimono and panel boards are a creative work of art, displaying true traditional craftsmanship and futuristic elements.
What a positive and well organized event this was thanks to these lovely Kimono ladies.
The beautiful, Mariko Kayama, (in the powder orange kimono)is THE Seattle kimono coordinator- extraordinaire! She offers one of the coolest kimono renting and dressing services in the Pacific Northwest.
So if fancy wearing something a little different to a graduation party or wedding reception, she’s the one you need to call. Her festively and authentic Japanese kimonos are sure to make a lasting impression at your next celebration, inquire here.
Yu Urawa is a certified kimono expert, an educator of kimonos, and a bridal consultant. She started her career when she married into a kimono retailer in Kobe City. Since then, she has expanded her retail business, as well as became the head instructor of a kimono school. She also established a bridal group Yu and You, and became chairperson for an NPO I Love Kimono Yukinokai Organization. Yu Ugawa presented kimono shows in various locations.
Her first show in Washington was in 2011 at the Eastside Bellevue Aki Matsuri where she presented the Furisode lecture and Yukata Fashion Show. Later, in June 2012, she presented The Tradition and Culture of Kimono at the Nagomi Tea House supported by the North American foundation, in 2013 “Japanese kimono wedding presentation” at the Japanese Garden and in June 2014 “Retro Modern Kimono Show” at the Seattle Asian Museum.
Here she is explaining a very unique stylizing technique for obis (the fabric belt that wraps around the kimono).
MY ALL TIME PERSONAL FAVORITE KIMONO WAS: MS. Shoka Ludden
This whole event was an inspiration and for my taste buds, eyes, and spirit. I hope My Green Tea can continue to serve and preserve this artful community.
How can you tell junk Matcha from the REAL stuff🤔? Well open your eyes, inhale through your nose, whisk attentively, and taste the difference.
Though this beverage is ancient, newer technologies have allowed tea growers to perfect their blends. Tradition has shown us that the most delicious matcha comes from Kyoto in a Village called Uji.
The reason why traditionally people still revere Uji tea is attributed, not only for their rich soil and pure water, but the special topography and foggy micro climate. The Uji and Kizu rivers both flow through the valleys and every year it rains more than 60 inches. The steep valleys create great temperature differences between day and night, resulting in fog, preventing frost from forming. Thus simply knowing where your Matcha comes from is a big factor when delineating between good and junk matcha..
The grade of the tea depends on many factors, here are 4 basic ways you can differentiate the quality of matcha:
(1) “Open your eyes”
to color💚👀. In dry and wet forms, low grade matcha is more yellow in color whereas higher grade matchas’ are a lush vibrant green color. You certainly don’t need to be a scientist to see the difference between the two grades in any which form. But if need be, stretch your eyes out, close them for a bit, massage them ;). Perhaps using a white and/or light-toned tea utensils/cups to get a clearer view.
(2) “Inhale through your nose”
and smell👃🏼, higher grade matcha has a sweet grassy aroma whereas lower grades have a distinctive hay-like smell. Don’t sniff too close as this powder is incredibly fine. Definitely mind your breathing as you can easy make a mess simply breathing through your mouth 😀 (you don’t want to blow away your precious matcha powder).
(3) ” Whisk attentively,”
Mind your utensils and be present when using your precious tools to prepare your precious tea. These ease or difficulty in “whisk-ability” 🌪 may also show you the quality of your matcha. (Please note that this may also depend on your water temperature 🌡 and whisking technique. After whisking the two grades vigorously we noticed that it was harder to whisk the lower grade matcha and the bubbles were also yellow in color while the higher grade was easier to whisk and more consistent powder green color.
(4) “Taste👅 the difference”, really good matcha has a unique slightly bitter, sweet umami flavor while lower grades lack thereof.
Now that you are a matcha pro, I dare you to try our delicious Uji grown Matcha! ^_^