Matcha whisk + spoon

Bamboo whisk "chasen" – for preparing matcha

• Material: dark aged bamboo wood
• Tines: 100
• Care: Not dishwasher safe.

Bamboo spoon "Chashaku" – for preparing matcha

• Material: dark bamboo
• Length: 18 cm
• Care: Not dishwasher safe.

Dark Bamboo whisk – Matcha frother

A traditional bamboo whisk or "chasen" is an indispensable tool in the Japanese matcha tea ceremony. The fine, handmade tines are carved from a single piece of bamboo. When using a "chasen" to whisk matcha, it's best to keep your wrist loose and relaxed, making quick zigzag movements in a "W" or "M" shape – this gives the matcha its ideal frothy texture.

Traditional method for preparing matcha:

• Use a matcha bowl, a "chasen" bamboo whisk, and a "chashaku" bamboo spoon.
• Add 2 chashaku spoons (1.5g) of matcha to the bowl and pour 100ml of hot water (80°C).
• Holding the chasen in your hand, vigorously whisk with your wrist, drawing an "M" shape. In about 20 seconds, the bowl should be filled with a perfect jade green foam.
• For a milder taste, add more water.

Dark Bamboo spoon (Chashaku)

Chashaku is a traditional spoon used for serving matcha tea and is an integral part of the matcha tea ceremony. The curved part of the spoon is used to scoop a small portion of matcha into the bowl (matchawan), which is then whisked with a "chasen" bamboo whisk until smooth.

Preparation of thin and thick matcha:

• Thin tea (usucha): 1 chashaku of matcha (1 teaspoon) is used with 75-100 ml of hot water to create an ideal frothy texture.
• Thick tea (koicha): 4-6 chashaku portions (4-6 teaspoons) are used with 150 ml of hot water. This matcha is thicker, sweeter, and prepared during the Japanese tea ceremony. No foam is formed in this method.