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
The stand allows the match whisk to dry properly, retain its shape and thus increase its lifespan.
Produktion
Japanese
"Extend the life of your matcha whisk with a fine china stand - allow the whisk to dry properly and retain its shape!" – Renee Voltaire
Matcha - Ceremonial Grade A
Tamari – Strong & Full (9 months)
Crunchy Granola – Strawberry, Hazelnut & Coconut
Buckwheat biscuits – Thin & Crispy
Cook
Learn
