The Sift, Whisk & Enjoy Bundle + $5 Savings!
$45.00
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Essential Matcha Tea Utensils
The bamboo whisk (chasen), invented centuries ago, is uniquely suited for creating a frothy beverage and the delicate fronds will not harm your tea bowl. The bamboo tea scoop (chashaku) is perfect for measuring out matcha powder and scooping tea out of a round tin. And for the same reason, we drink wine in stemware, the matcha bowl (chawan) is the best vessel for observing and celebrating the taste, aroma and color of your matcha tea.
About The Bamboo Whisk
• Upon opening, run whisk under warm water – the fronds will unfurl.
• After each use, rinse with warm water and place on whisk holder.
• Over time the ends may fray. When this happens, trim slightly with a sharp scissors.
• Replace your whisk from time to time.
WHISK UNTIL A LIGHT FOAM COVERS THE TEA
This 4-piece bundled set includes all of the essential utensils needed to sift, whisk and enjoy matcha tea in a bowl:- bamboo whisk
- celadon whisk holder
- bamboo tea scoop
- matcha tea sifter
$45.00
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Our customers often ask
How do I prepare matcha tea with a whisk?
Sift 1-2 tsp matcha tea into a matcha tea bowl. Add 3 oz hot, not boiling, water (about 180 degrees). Whisk vigorously in a zigzag motion until a light foam covers the tea. Matcha is ready to drink. Adjust proportions to taste.
Can I prepare matcha without a whisk?
Absolutely. There is no one right was to prepare matcha. For tea in a cup, add 2 oz hot water to 2 tsp powder in a cop. Blend well into a paste. Then fill your cup with more hot water. Add almond milk, honey, vanilla or any other flavors you like. Make it your own.
Why sift matcha?
For the same reason bakers sift flour before using. The static electricity in the air encourages powders (be it flour, baking powder, cocoa, etc) to stick together and form clumps. The same is true with matcha green tea powder. Sifting matcha smoothes it out and lets it blend better into your drink or cooking recipe.
How do water quality and temperature effect the taste?
Water quality and temperature are important in making good tasting matcha. Begin with cool spring or filtered water and bring it to just under a boil (about 180 degrees). Boiling water will “scorch” the delicate matcha leaves and impart a bitter taste.
Which matcha utensils are best?
Traditional utensils include a bamboo whisk, tea sifter, ceramic tea bowl and tea scoop. If you can choose only one, we recommend starting with the bamboo whisk, which froths the tea in the bowl and brings out the delicate flavor profiles of matcha. For making lattes or iced-tea, we recommend a hand-held milk frother or martini shaker.
I still have a question - what shall I do?
Speak to an informed friendly Matcha Expert: 1 877 962 8242 / [email protected]
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