The 15-second rule

Posted in Maccha,Matcha,Preparation,Tea by jagajared on June 16, 2010

The tea sieve has taken me down the path of trying to understand what is involved in devloping the maccha flavour consistently.
Borrowing from our friends in the specialty coffee industry, we experimented with what it might mean to time the whisking. We found that if we can get a semi-consistent whisking speed, then watching the clock when you begin, and ending between 13-17 seconds allows for optimum flavour release.
We were able to have multiple baristas confirm this feat, and we finally figured out another reason why “training maccha” tastes so tannic.

So there it is: Next time you whisk, try timing your whisking speed so that it is within this window of 13-17 seconds, even if it is just glancing at a clock that counts the seconds.


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