Matcha is a finely ground green tea where the whole leaves from the bush have been pulverized. It is considered one of the world's finest teas and Matcha is traditionally prepared in a slightly larger tea bowl (and then poured into a smaller one) with a bamboo whisk, called the Chasen. The foam that forms when the Matcha is whipped in the right way (stir with an "M" or "W" motion) is as important as the crema in a good espresso. Or like this whisk for a narrower and taller glass for matcha latte varieties. Eventually, the small knot in the center of the brush will "bloom" and the straws will straighten. Rinse the whisk thoroughly in water after use and allow it to air dry thoroughly. Store it in the jar (or preferably on a matcha whisk rack) that it comes in so it keeps its shape better.
Why beat with bamboo and not metal?
Well, because hot water causes the catechins (antioxidants) in the matcha to bond with the metal from the whisk. And we want the antioxidants to bind free radicals, not metal - just like with a bamboo whisk!
Användning / Dosering
Stir with an "M" or "W" motion - the foam that forms when matcha is whipped correctly is as important as the crema in a good espresso.
Produktion
Asia
Cook
Learn
