Swirling Matcha — What the Traditionalists Are Missing

Swirling Matcha — What the Traditionalists Are Missing

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.

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