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Nicholas Boyd Isacsson

I've been making daily (or twice daily) matcha the past few days to try to hone it in. I've lowered the temperature from 80 °C to 75, started preheating the cup, and worked on improving my whisking. I think improved aeration has had the largest effect, though I've still got a few larger bubbles.

A picture of a wide cup of matcha, with a thick foam of mostly miniature bubbles but a couple of larger ones.
#matcha#tea#JapaneseTea
Jan 03, 2023, 09:37 AM·Public
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