Description
Colloidal suspension of matcha particles through controlled fluid dynamics.
Technical
Bamboo tines create turbulent microcurrents that entrain air while shearing matcha particle aggregates. The chasen's 80-120 prongs optimize laminar-to-turbulent flow transition at 60°C.
Culinary Significance
Achieves velvety emulsion without bitterness from incomplete dispersion or aeration.
Science
Primary Reaction
Oxidation of Epigallocatechin Gallate (EGCG)
Parameters
Temperature
75°C optimal
65°C to 85°C range
Time
45 seconds
30 seconds – 90 seconds
Equipment
Chasen (16mm base diameter, 48mm height)Chawan (12cm diameter, 7cm depth)Hishaku (bamboo ladle)