Bamboo Japanese Tea Set for Matcha Preparation

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I remember my first cup, the full-bodied taste that lingered long after that first warm sip - earthy, wholesome, and subtly sweet. I was instantly hooked. Soon after, I purchased my first matcha powder and began experimenting to recreate that delicious electric green cup I so much enjoyed.

I quickly realized the flavor spectrum can greatly vary from one matcha grade to another. But it's not just the grade that matters - it's how you prepare it. The full-bodied green taste of matcha comes from "polyphenols" in the tea leaf. Too much matcha powder makes the polyphenols overpowering, resulting in a bitter tea. Too little leaves the cup tasting empty.

Creating the perfect cup starts with the perfect tools. The traditional bamboo tea whisk (chasen) and chashaku have been the tool of choice for over 1000 years - and I've found this to be the best way to prepare a cup. Our team hand-inspects each bamboo rod, rejecting any that don't meet our standards. We then hollow out the rods and cut them to the perfect length before hand-curling each tine to create the perfect matcha brush.

The soft brushing motion of the tines is integral, giving matcha its perfect consistency. Without this key step, the tea won't come out the same.

To make the perfect matcha tea, add 2 small scoops of your favorite matcha powder per 2-3 ounces of water (or use the large scoop for a more powerful flavor). Add hot water just under boiling, then whisk in a zig-zag motion for 10-45 seconds until frothy.

Enjoy your perfectly prepared, wholesome matcha experience. To extend the life of your bamboo whisk, gently hand-wash after each use and ensure it's fully dry. Over time, the tines will naturally uncurl, and you'll need to replace the whisk.

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