Really, Really, Really Thick Matcha

koicha

I recently had what can only be described as a transcendent matcha experience: I drank the equivalent of about 12 servings of matcha, but did so in just three stunningly beautiful bowlfuls as I sipped a viscous, almost pudding-like manna that summarily blew out some neuronal pleasure circuits and launched me into alpha wave heaven .

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Matcha and Cooking at Tassajara

We’re doing it again: another workshop at one of my favorite places on earth, the Tassajara Zen Mountain Center, in the Ventana Wilderness, southeast of Carmel, taught by myself and the delightful Ikushin Dana Velden. It’s from May 31 to June 3, and will be all about cooking with tea. Or at least morning and afternoon sessions will be all about tea, but there will be plenty of time to explore Tassajara, to sit in the zendo with the monks, to get personalized meditation instructions if you’d like them, to take long soaks in some of the finest baths in the country, to take walks, read, and relax. The vegetarian cuisine is legendary. How could it not be when you’ve got a kitchenful of monks mindfully preparing each dish?

We have just two spots left (we like to keep it small). We  tend to have pretty magical experiences there — do join us if you can! Email me if you have any questions about it.

You can reserve a spot online here,  and the  official description is this:

Discover and explore an entirely different culinary universe through the lens of fine teas.

Enjoy the taste, health benefits, and ritual of tea by learning to cook with it! We’ll explore all kinds of unusual uses of favorite teas, including matcha, rooibos, genmaicha, oolong, jasmine, hojicha, and lapsong souchong. We’ll learn how to make flavored tea salts and sugars, tea sparkling waters, tea crusts for proteins, tea infusions in soups, and much more. We’ll also introduce the notion of mindfulness while cooking and preparing tea, and discover the focused, yet relaxed, energy brought on by good tea.