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The traditional way to prepare matcha comes from the Japanese tea ceremony. It involves the use of a matcha bowl (matchawan), a bamboo whisk (Chasen) and a bamboo spoon (Chashaku).
Traditional bamboo whisk is an indispensable accessory to the Japanese matcha tea ceremony. When using a chasen to whip matcha, it is best to keep a loose and relaxed wrist and do quick zigzag movements in the shape of the letter 'W' or 'M'. This helps to give Matcha the ideal foamy texture.
Chashaku is the traditional spoon for serving matcha and an integral part of the matcha tea ceremony. The curved part of the spoon is used to scoop a small portion of matcha tea and place it in a bowl (not part of this set!). The mixture is then whipped to a uniform consistency with a bamboo whisk.
Traditionally, thin tea or "usucha" is prepared with 1 chashaku matcha (one teaspoon) and about 75-100 ml of hot water. This ratio is perfect for creating an ideal foamy texture on the matcha surface.
Stir your matcha vigorously with the chasen in m-shaped, non-circular motion. In about 20 seconds, your bowl should be filled with a perfect jade green foam. You can now add more water if you want matcha less strong.
TIP! Koicha, or thick tea, is made with significantly more matcha 4-6 chashaku servings (4-6 teaspoons) in 150ml of hot water. The resulting matcha is much denser and sweeter. Whipping is more difficult and this method does not produce the signature foam. It is served almost exclusively as part of the Japanese tea ceremony.