Also known as chasen, matcha whisks are a traditional tool used whisk up a bowl of matcha. This whisk is made from one piece of bamboo that is meticulously split to create the "bristles." Durable and easy to use, cleaning is easy, too. We recommend just rinsing it in warm water.
We recommend brewing with filtered water for the best results.
You will need: a matcha whisk, a tea bowl, a matcha spoon or teaspoon, and a matcha strainer (optional)
Preheat and thoroughly dry your matcha bowl and whisk.
Add 2 scoops or 1 teaspoon of matcha to the bowl. A strainer may be used to sift the matcha free of clumps. You may adjust amount of matcha to your preferences.
Slowly add 1/3 cup of hot water (~175°F).
Lightly press the matcha whisk into the bowl and whisk in a quick back and forth motion until a smooth layer of foam is created.
Note: The method above is to make usucha, or thin tea. The way to prepare matcha for the tea ceremony is known as koicha, or thick tea.