Teaparker brought these fine sweets for us to enjoy this Sunday. They are made by a Taipei pastry chef who learned in Japan. I think he will soon report about it on his website. (I'll put the link when he does).
They were really delicious. Not too sweet and also not sticky like the Chinese MoaJi, but maybe not the best fit to the tea we had. We were practicing matcha in Sung Dynasty style again. This time, Teaparker brought a green tea powder called 'Wu Shang', which meand 'none above'. This self proclaimed king of matcha was really finer and more subtle than the others we've had so far. The fine bubbles on top of the Tenmoku were almost white. Such a tea is so good, I think it's better enjoyed on its own. Even though we've later had Dong Ding Oolong and old arbor Shui Xian, I still felt the matcha's aftertaste as I headed home.
Above, you can also see a small Yuan Dynasty (at least) pot that Teaparker recently purchased for my fellow student. She'll use it to store her fresh matcha. Since the old lid doesn't fit perfectly, she uses plastic foil to further wrap it when she stores it in the fridge. I asked Teaparker if he also had one for me. He asked me to come back next week to find out!
Matcha : Quels ustensiles pour débuter ?
7 hours ago