Are you mystified by all the chatter about water? What was once a simple boil-and-steep process has suddenly become complicated. Is it all necessary? What does it take to get that perfect brew?
Stumped by all the hype about water, engineer Victoria Bisogno set out do some research. Her main question, “Regardless of the steeping temperature, does boiling the water affect the taste of the infusion?” Despite all the hype to the contrary, Victoria’s blind taste tests found that boiling the water before letting it cool to steeping temperature did not alter the flavor negatively. In fact, in some cases (if it was hard water), it made the tea even better. What was important was steeping the tea at the recommended temperature.
Continued from Essential Low-Ranking Chadogu for Ceremony of Tea – Part 1 Kōgō (香合) – The Incense Container The Kōgō(香合) is the Chanoyu incense box. It consists of a lidded container and is typically made of either ceramic, wood, or lacquered wood depending on the type of brazier or hearth … Continue reading
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