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Summary

  • Stone ground matcha has a rich taste, because the grinding speed and temperature are low
  • Stone ground matcha forms clumps when mixed with liquids. It requires sifting to break the clumps
  • Watch matcha stone grinders in action
  • Non stone ground matcha doesn't have a rich taste, because the grinding speed and temperature are high. It can be mass-produced, which also makes it cheaper
  • Non stone ground matcha doesn't form clumps, and mixes readily with liquids.

Detailed explanation

Traditional stone grinders grind the leaves slowly and at a lower temperature to produce rich flavor, vibrant color, and a sweet scent. The individual matcha 'molecules' produced by stone grinders are different sizes, which makes them clump together. For optimal prepartion, stone ground matcha should be sifted to get rid of the clumps.

 

Most matcha nowadays (that doesn't clump or require sifting) is processed using a ceramic grinder. The ceramic grinders produce matcha much faster. However, the heat is higher and some of the rich taste, color, and scent is lost. A ceramic grinder produces evenly sized matcha 'molecules', which don't require sifting before use.

How to prepare Ippodo matcha

Menos.store - How To Prepare Ippodo Matcha