Matcha and Water Temperature

 

matcha in parchment creamer

For most of us, it’s common sense that tea is made with boiling water. Plonk tea bag in cup, add boiling water, steep, toss bag, drink.

The end.

How do we break free of fixed ideas like these? The brain has many ingenious ways of dealing with complexity, and a prominent one is to categorize information into easily memorable chunks. Tea equals boiling water.

But sometimes the rule is wildly off, and employing it gives highly undesired results. Matcha is one of the cases.

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Matcha With Tynan

I recently had the opportunity to have a cup of matcha with the fascinating and inspiring Tynan, a young entrepreneur who’s obsessed with living a fulfilling and adventure-packed life. We hung out in his remarkable RV — parked behind a gas station in SF — which he has customized to an almost unimaginable degree. He managed to install some beautiful tatami mats, mainly because he likes to prepare and serve tea so much (tatami of course also makes a terrific flooriing for a futon).  He’s also written several books, including one called The Tiniest Mansion: How To Live in Luxury on the Side of the Road in an RV. We talked for a few hours, and here is the tiniest slice of it.

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