Swirling matcha makes it taste a lot better.
This observation is a lovely discovery, and it’s a genuine addition to the venerable history of matcha.
Matcha isn’t swirled in the traditional method — it’s whipped up in the bowl and consumed. No swirling.
But swirling releases all kinds of wonderfulness.
Just as swirling a glass of wine makes it taste better — every sommelier knows this — it’s the same with matcha. Swirling — or what physicists call “orbital shaking” — actually churns liquid as it travels along the glass or ceramic, drawing in oxygen from the air and intensifying artisanal matcha’s delightful aromas. It tastes completely different — vastly better — when it’s swirled versus not swirled.
So swirl your matcha, people! You can’t swirl too much — the more your swirl it, the better it tastes. But you need the right vessel, it’s hard to swirl matcha in a bowl. Our creamers were designed for this very purpose. Whip it up with the frother in the creamer, swirl like a madperson, THEN pour that swirled matcha into your heated bowl or cup.
Get the latest Journal posts delivered to your inbox
Sign up for stories, advice, and helpful tips
Matcha, like many things we put inside our bodies, has a taste spectrum. Some of it tastes sublime, and some of it is disgusting to the point of being unpotable. And there's everything in between.I think many of you know what […]
Oct 23, 2018
As many of you know, a few years back we compiled a large (and growing) database of links to medical and clinical studies on the effects matcha and green tea have on human health.The reason we built it is that no such da […]
Oct 17, 2018