I am a traditional Japanese tool (also known as chasen) made from a single piece of bamboo. Use me to prepare the most delicious matcha. Why? While there are many ways to matcha, my 100 prongs allow for the best mix of matcha powder, water and air to create a frothy drink with a smooth texture and sweet aroma. Embrace the tea ceremony the traditional way and become a matcha master.
Your matcha's best friend...
A bamboo whisk allows for the best mix of matcha powder, water, and air while releasing aromas and essences in the foam on the surface. It is not only about dissolving the powder in water, but also an oxygenation process of increasing the taste.
Electric frothers, blenders or forks often leave residual matcha and make it difficult to mix water and matcha powder. Besides, silver or metal components can affect the taste of your matcha.
We like to use a matcha whisk to embrace the traditional way of preparing matcha tea. Using a bamboo whisk may make you feel like a tea master and helps you to create your own little ritual. Making tea this way is more fun, isn't it?
Plastic free packaging.
How to use
Old or new, we recommend soaking your bamboo whisk in a bowl of warm water for up to 2 minutes before every use. This will help to soften the bamboo and extends the shelf life of your whisk by making the tines more elastic. You may notice "blooming" of the tines as they gently unfold and spread.
After adding 1/2 teaspoon of matcha powder to a bowl and adding approx 1/3 cup of 85°C water its time to whisk. Hold your whisk vertically from the top and move vigorously back and forth using a "Z" or "M" motion. This should feel easy on your wrist. No need to scrape the bottom of the bowl, stay at the surface surrounded by water only. After about 20-30 seconds you should be able to see an inviting green foam. The rich frothy layer helps to mellow the bitterness of the matcha, bringing its delicate nuances to light which is what makes a delicious cup of matcha tea.