“Mokuyoubi” is Japanese for “Friday.” And it’s the final installment of my ersatz Matcha series…
Wear a dust mask or you'll get really healthy lungs
So, the final shot from that matcha documentary I was watching. Dump the matcha leaves into the top sieve, and they go into the center hole of the top grinding stone. From there they’re worked out through increasingly smaller and smaller grooves that crush them into the finest powder, about 4 microns thick (they say).
And everything in the factory has a light green dusting!
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To see more of the beauties of Japanese green tea production, head over to the Mellow Monk’s blog for a video series. It was shot by the French channel Arte, who have some fine shows to their crédit.
For parts Two through Six, head here…
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These cookies, I just liked the way they looked. Yet for the most GLORIOUS looking matcha-styled desserts, Fanny’s matcha-marbled brioches must be seen to be believed. Usually matcha desserts have the air of something, well, crossbred with a pile of lawn clippings. Not these! These look like REAL food… I mean, click though and find out.
