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    Making Matcha with the Sharp Tea-Ceré

    Last year I did a podcast episode on the Sharp Tea-Ceré, a nifty machine that lets consumers grind matcha in the comfort of their own home. It serves two purposes in a relatively small footprint. The right side of the machine features ceramic disks that can turn tea leaves into either a course or fine powder. The left side has a built in frother that is fed by a four cup water reservoir on the back of the unit. I’m a traditionalist when it comes to making matcha so most often I hand whisk it with a traditional bamboo chasen. However, there are times when I crave a green tea late and the Tea-Ceré is perfect for…

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    Four Seasons Tea Co. Mu Ben Da Hong Pao

    Country of Origin: China Leaf Appearance: large, dark and somewhat curled Ingredients: oolong tea Steep time: ranging from 6-60 seconds Water Temperature: 212 degrees Preparation Method: porcelain gaiwan Liquor: dark amber This tea came to me in a round about way as they often do. +Geoffrey Norman wrote about it first and I was green with oolong envy. That was when +Tony Gebely let me know that he had actually already sent an email introduction between Jeff from Four Seasons Tea and myself. Somehow it went to old address but we were able to get that all sorted out. At first glance it looks like this tea is exorbitantly pricey but it’s probably about as close as any…