Matcha Tools

The chasen or 'whisk' is an essential tool for the traditional preparation of matcha. Designed and carved by hand from one whole piece of bamboo with one sole intention – to whisk matcha into a delicious frothy brew for the smoothest drinking experience possible.

*Gently rinse your bamboo whisk under warm water after use. Shake any excess water off. Pop upside down on a whisk stand to dry and retain shape.

A chashaku [scoop] is a traditional utensil used for measuring and serving matcha. Made from 100% bamboo. This tool is also utilised for pressing matcha through a sifter to achieve a fine green tea powder ready for whisking.

*Gently rinse your bamboo scoop under warm water after
use. Pat dry with a tea towel and store in a dry environment.

When matcha is exposed to air, it naturally forms clumps, so it is advised to sift through a fine mesh chakoshi [tea sifter] to prepare the perfect traditional bowl. This step in the matcha-making process creates an even finer powder consistency that contributes to a beautiful frothy finish.

*Rinse tea powder residue off strainer under warm water post use. Pat dry with a tea towel and store in a dry environment.

The naoshi [whisk keeper] functions as a stand used for drying and reshaping your chasen to natural form. Drying the bamboo whisk upside down in the keeper also prevents water from being trapped in the handle, enabling further longevity of your chasen tool.