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Some things are better done the traditional way
I remember my first cup. The full-bodied taste that lingered long after that first warm sip. Earthy. Wholesome. Smooth, with subtle hints of sweet— I was instantly hooked. It wasn’t long after that I purchased my first matcha powder, and began to experiment trying to recreate that delicious electric green cup I so much enjoyed.
It was then I realized just how much the flavor spectrum can vary from one grade of matcha to the next. But it’s not just the grade of matcha that matters— It’s how you prepare it. The full-bodied green taste of matcha is caused by what are called “polyphenols” in the tea leaf. If you add too much matcha powder these polyphenols are overpowering, and you create a bitter tea. If you add too little matcha powder, your cup may taste empty, and each sip will leave you yearning for more flavor.
Creating the perfect cup
Creating the perfect cup starts with creating the perfect tools. The traditional bamboo tea whisk (chasen) and chashaku have been the tool of choice for creating the perfect frothy matcha for over 1000 years —and I have found this truly is the best way to prepare a cup.
Our process is simple, to create the perfect whisk, you need to start with the best material. Our team hand inspects each bamboo rod for blemishes and integrity. Any piece of bamboo that doesn’t meet our standards is rejected. Only after selecting the best bamboo material does our team begin the production process by hollowing out the bamboo rods, and cutting them down to the perfect length for the tea whisks.
The next step is the most important part in the process. Our specialists hand curl each tine to create the perfect matcha brush. The soft brushing motion of the tines is what gives matcha the perfect consistency, and without this integral step in our process, the tea will not come out the same.
Tiffany
Reviewed in the United States on June 8, 2024
As you can see it’s new and unused just out of the packaging. It’s already split open and broken! Ugh how disappointing and I can’t return it since I’m over the return period.
Customer
Reviewed in Canada on October 10, 2024
It arrived broken. Very disappointed.
Tawana2Inspire
Reviewed in the United States on July 2, 2023
Loveit for my matches and moringa teas and coffee. It's a great gadget
Nicole R.
Reviewed in the United States on July 30, 2022
I bought these tools to make matcha tea they way my grandma use to. They work great and bamboo always looks nice.
S. Sinclair
Reviewed in the United States on July 21, 2022
Looks nice. blends well. fees good in teh hand. Love the coordinated look of all three pieces.
EMONT
Reviewed in the United States on June 18, 2021
After several tries, and thinking on purchase an electrical frother, I noticed this traditional Japanese whisk really works for your coffee or matcha even with almond milk, the fact is you must fill with hot water and milk (almond or normal) the cup but below the middle in order to avoid the spill, so you easy use the whisk and produce bubbles, after that you could pour from the high more water or more milk so the bubbles produced by the pouring process will be retained for the small bubbles made by your whisk. It takes some practice but the key fact here is to preheat the whisk with hot water, if you do not preheat the whisk simply will not make bubbles... (saw several videos of matcha preparation and that is part of the steps).Hope it works for you guys
Lisa Marie
Reviewed in the United States on January 28, 2019
I've been a matcha fan for some time. Not only do I love the health benefits, but I love the ritual of my morning and evening cups. When I stumbled across these purple tools, I just had to have them! It's purely visual. They don't work any differently than the plain ones. I just love color.
Cory Maddox
Reviewed in the United States on October 26, 2018
This is a fantastic set. It works wonderfully to mix Matcha tea. Wish I had bought this years ago.I have also used this to whisk mica into oils for soap making and it worked great for that as well, but clean up from that is difficult.
Two Bears
Reviewed in the United States on January 27, 2018
nice set but with two issues with the bent bamboo Chashaku.the whisk (Chasen) is greatthe scoop to load the tea caddy (Natsume) is great.the bent bamboo spoon (Chashaku) has two issues.The bent end is 3-4 times thicker than usual.the bent end is only 1/2-2/3 as wide as it should be you will need almost two scoops of powder to make a decent cup of tea.Cultures from all over the world has been in my life from a very early age.Uncle Joe was Palestinian. He taught me to love Syrian Rice With lamb and saffron, Hummus (my sister and I make a mean hummus), Turkish coffee, and the game of golf.Master Tong (my Aikido, Ate Waza, and Jiu Jitsu teacher) introduced me to Matcha green tea, some Japanese food (but not sushi) more on sushi later.Lao Tsang my Qigong Sifu (master) taught me Taoist meditation, Qigong, and acupuncture.My Karate teacher taught me Zen and KarateI absolutely had a BALL when I lived in Ellensburg. About every 2 months I took the Greyhound of Airporter shuttle over the mountains to Seattle. two places I always visited was Pikes Place market and Seattle's China town. I always made a point to stop at the Asian mall "Uwajamaya"there I got my first Matcha green tea, and my first Chasen, Chashaku, and Natsume. I also got a silk kimono and two silk shirts.my Katana came a few years later. a gift from one of my students.Now back to Sushi.I always thought the idea of eating raw fish was disgusting. a friend of mine made a bet where the loser had to try something the other liked. well I lost the bet and I had to try sushi. Trying something safe like ahi tuna that wasn't good enough. I had to have the sampler plate with fish eggs, Squid, eel, salmon, ahi, and a few other things I dont remember.I fell in love with sushi. I liked everything except for two things.Eel. the chef had not removed the skin and to me it was gross. my friend told me to peel off the skin and try just the meat. the meat sans skin was the best part of the dish.the other was squid.that was almost like chewing a rubber band. NOT A FAN!well I started getting sushi grade ahi or salmon (depending on what I can get) and making my own sushi at home every week or two.
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