{"id":12665,"date":"2024-06-25T05:00:00","date_gmt":"2024-06-25T03:00:00","guid":{"rendered":"https:\/\/sosa.several.studio\/receta\/wprm-matcha-tea-nitro-sou\/"},"modified":"2026-04-27T09:53:06","modified_gmt":"2026-04-27T07:53:06","slug":"nitro-sour-de-te-matcha","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/nitro-sour-de-te-matcha\/","title":{"rendered":"Matcha Tea Nitro-Sour"},"content":{"rendered":"\n

The world of the \u201csour\u201d has always had a certain magnetism: vibrant acidity, balanced sweetness and that silky foam on top that signals texture before the first sip. Traditionally, egg white<\/em> has been responsible for that airy crown. In this alcohol-free version, we reinterpret the concept from a technical and plant-based perspective, combining the intensity of our matcha te<\/a>a with the fresh acidity of lime and a perfectly calibrated touch of sweetness. <\/p>\n\n

Plant-Based foam with technical precision<\/h2>\n\n

To build the foamy structure, we use Naturfoam,<\/a> our plant-based foaming agent specifically developed for beverages. Its ability to create and stabilize fine, persistent bubbles allows us to replicate the experience of a classic sour without using egg white. <\/p>\n\n

We combine it with Flaxfiber<\/a>, which adds body and a slightly creamier mouthfeel. This synergy enhances foam stability and increases sensory density, preventing flat textures and elevating the overall cocktail experience. <\/p>\n\n

Nitro, matcha and cascade effect<\/h2>\n\n

In this Matcha Sour, our matcha tea also takes center stage. It is an ingredient that continues to trend strongly in contemporary gastronomy and mixology. Its vegetal, slightly bitter and subtly umami profile adds depth and character to the acidic base of the sour. <\/p>\n\n

Applying nitrogen through a siphon completely transforms the texture. From a technical standpoint, nitrogen generates extremely fine microbubbles that create a creamy, enveloping and stable mouthfeel, very different from traditional carbonation. The result is a denser, silkier and more persistent foam that integrates the matcha<\/strong> evenly in every sip.<\/em> <\/p>\n\n

Visually, the well-known \u201ccascade effect\u201d appears when the drink is poured: microbubbles descend slowly inside the glass before settling into a compact foam layer on the surface. The movement is hypnotic and reinforces the premium perception of the cocktail. It is not just visual impact, but technique enhancing the sensory experience <\/p>\n\n

Beyond the classic cocktail<\/h3>\n\n

This alcohol-free Matcha Sour<\/strong> ddemonstrates that it is possible to develop stable, complex and elegant foamy structures using plant-based ingredients. Naturfoam<\/a> and nitrogen application open new possibilities in contemporary mixology, allowing classic formats to be reinterpreted from a clean, technical and trend-driven perspective.<\/p>\n\n

To learn more about our plant-based foaming agent, we invite you to read the article:Experience in flavored beverages with Naturfoam: the natural-origin foaming agent<\/a><\/p>\n\n

For more recipes with Naturfoam<\/strong> you can download our mini-recipe book in collaboration with Martin Lippo<\/strong> at the following link:<\/p>\n\n

\n
DOWNLOAD NATURFOAM RECIPES<\/a><\/div>\n<\/div>\n\n

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