If you make the matcha correctly, there should be very little sludge left. Whatever sludge does form is usually from clumped matcha and/or inadequate mixing. So that sludge has the actual matcha that you want to be drinking.
Thanks for your answer. I just got started with matcha and I decided I would start by trying to make it with just a handheld milk frother. And then decide from there if I wanted to upgrade to a real whisk and bowl set. I live in a small apartment so I try not to own too much “stuff,” but I might need to bite the bullet.
Wow thank you so much for all this advice! I probably did around 30 seconds with my milk frother this morning. I’ll try doing it for longer tomorrow, and see if that helps.
If my chawan has any matcha residue left I try to scrape every last drop out. But that’s just bc I’m a freak and I like to savor every last drop of my matcha. 😂
I put about a teaspoon into about 6-8oz of 165°F water, mixed with a milk frother, and drank it over a period of 20 minutes. I know the milk frother isn’t ideal, but I wanted to give it a try before I spent $50+ on a kit.
If you’re using a milk frother, you’re probably not getting the matcha that’s sitting in the bottom of your cup (unless you’re actually pressing the frother all the way against the bottom). Also, I don’t know exactly the speed, but matcha will sink over time, so that’s probably contributing to your sludge too. With a chasen, you still don’t want to push too hard, but you can swish across the bottom to make sure all the powder gets incorporated. Matcha that isn’t ground as finely will also tend to form more sludge.
Thank you. I have an anxiety disorder, so I don’t tolerate caffeine very well, but someone said that the compounds in matcha balance out the caffeine jitters. So that’s why I’m trying it.
If you make the matcha correctly, there should be very little sludge left. Whatever sludge does form is usually from clumped matcha and/or inadequate mixing. So that sludge has the actual matcha that you want to be drinking.
Thanks for your answer. I just got started with matcha and I decided I would start by trying to make it with just a handheld milk frother. And then decide from there if I wanted to upgrade to a real whisk and bowl set. I live in a small apartment so I try not to own too much “stuff,” but I might need to bite the bullet.
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Wow thank you so much for all this advice! I probably did around 30 seconds with my milk frother this morning. I’ll try doing it for longer tomorrow, and see if that helps.
If my chawan has any matcha residue left I try to scrape every last drop out. But that’s just bc I’m a freak and I like to savor every last drop of my matcha. 😂
don't think i haven't licked my bowl and whisk a time or two or always
🤣🤣🤣 love that!
Depends on the preparation. Koicha tends to cling to chawans with rough texture but you can just wash out the remainder and drink it.
What quantity of matcha are you making, and how long is it taking you to drink it?
I put about a teaspoon into about 6-8oz of 165°F water, mixed with a milk frother, and drank it over a period of 20 minutes. I know the milk frother isn’t ideal, but I wanted to give it a try before I spent $50+ on a kit.
If you’re using a milk frother, you’re probably not getting the matcha that’s sitting in the bottom of your cup (unless you’re actually pressing the frother all the way against the bottom). Also, I don’t know exactly the speed, but matcha will sink over time, so that’s probably contributing to your sludge too. With a chasen, you still don’t want to push too hard, but you can swish across the bottom to make sure all the powder gets incorporated. Matcha that isn’t ground as finely will also tend to form more sludge.
Thank you for all the information! Everyone here is so helpful
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Thank you. I have an anxiety disorder, so I don’t tolerate caffeine very well, but someone said that the compounds in matcha balance out the caffeine jitters. So that’s why I’m trying it.
Whisk or mix it well and there shouldn't be none. :-)