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.
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