Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water.

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Old 16-05-2014, 03:46 PM posted to rec.food.drink.tea
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Default Grinding the Green Leaf into a fine powder

There is ground tea and then there is milled tea. There is a difference. Actually, there are various grades (particle sizes) of tea powder. I bought a cheap one called "fen cha" 粉茶 which means "powdered tea" - but it's coarse as hell. I could make a finer grade of tea powder using a small stone mortar. Then there is machine ground tea powder - which might look fine, but is actually too coarse and unsuitable as matcha. You could make such a tea powder using a blender or coffee mill at home.

But to really get tea powder down to the fine grade for matcha, you need a heavy stone mill. I say heavy because even a portable, light mill won't produce a satisfactory result.

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Old 17-05-2014, 03:08 AM
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Originally Posted by Warren Peltier View Post
There is ground tea and then there is milled tea. There is a difference. Actually, there are various grades (particle sizes) of tea powder. I bought a cheap one called "fen cha" 粉茶 which means "powdered tea" - but it's coarse as hell. I could make a finer grade of tea powder using a small stone mortar. Then there is machine ground tea powder - which might look fine, but is actually too coarse and unsuitable as matcha. You could make such a tea powder using a blender or coffee mill at home.

But to really get tea powder down to the fine grade for matcha, you need a heavy stone mill. I say heavy because even a portable, light mill won't produce a satisfactory result.
We drink Lipton I think. That is the best. Right?
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Old 22-05-2014, 05:19 AM posted to rec.food.drink.tea
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Default Grinding the Green Leaf into a fine powder

On 2014-05-12 08:28:28 +0000, P Jameson said:

Here people are offering Sencha leaves that are ground into a fine powder:

http://www.shinzo.co.uk/Selection.html

The idea is that the whole of the leaf is consumed and hence none of
the goodness is is wasted, since we normally just throw away the used
leaves.

Has anyone tried such a 'powdered' leaf tea, and does it taste
substantially different from just brewing the leaves in the normal way?
Thanks.


I have purchased ground sencha on several occasions. Frankly I find it
difficult to believe that many people could tell which tea is more
expensive in a blind test. This is precisely what I have done, and
while I could detect a flavor difference I found both the high-grade
matcha and the bulk organic ground sencha to be good.

I keep the ground sencha now, and use it on road trips when brewing tea
is not practical. It has replaced any need to purchase coffee, energy
drinks, and such nonsense. I have to admit to using Lipton cold-brew
tea bags as well, which are fairly insipid but decently refreshing
especially on hot days.



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