Ryan and Zongjun talk to friend and former colleague Dr. Yizhou Ma, assistant professor of food process engineering at Wageningen University in the Netherlands. In this episode they discuss matcha from a food science perspective including matcha milling, particle analysis, particle size distributions, morphology, suspensions, and foam formation.

Check out Yizhou's podcast Hood in the Hood:

https://open.spotify.com/show/04rulokx6auswo5gnhOqu9