This starter set contains the complete basic matcha tools: a matcha bowl, chasen (bamboo whisk), chasen holder, and bamboo spoon. Perfect for those who already have matcha at home but still need the tools, or for anyone who simply wants a beautiful extra set. The tools are made in Japan and have a calm, neutral, and timeless design — aesthetically pleasing and appreciated by many.
We offer two other matcha options on our website: this full set including matcha powder, and our matcha powder sold separately.
Matcha
The green tea powder that has become incredibly popular in recent years, especially in the form of a latte. Originally (and traditionally), matcha has been enjoyed in Japan for centuries as “real tea,” meaning without milk. Matcha is much more than just a trend. Behind this beautiful green powder lies a long, rich (cultural) history. We’d love to invite you to explore it a little.
Although matcha is popular, it’s not always easy to drink right away. Preparing it takes some practice and the proper techniques, and finding the right amount of powder (and any additional ingredients) requires experimenting to discover the balance that works for you. Matcha naturally has a subtle bitterness, umami, and a fresh, almost grassy aroma. While delicate, this can take some getting used to — just like many people need time to get used to coffee. Give yourself the time to taste and experiment; matcha can become a wonderful experience. Matcha is also often enjoyed as an alternative to coffee because, thanks to its caffeine content, it provides a pleasant, long-lasting boost.
Tips for making good matcha
Sift the powder before whisking to prevent clumps (they are really unpleasant). Make sure the sieve is completely dry.
Water at a maximum of 80°C. Hotter water can scorch the matcha and make it very bitter. Use boiled water that has cooled slightly, or heat water directly to 80°C.
Take good care of your chasen (bamboo whisk):
Wet the chasen before use (only up to the string). Soak it for 1–2 minutes in warm water (50–60°C) to soften the bamboo fibres so they last longer and don’t easily stain green from the matcha.
Whisk in zigzag motions (W or M) — not in a circle.
Whisk quickly but without pressing too hard. Foam is created by speed, not force; avoid hitting the bottom of the bowl to prevent wear.
Rinse immediately with lukewarm water, without soap.
Let dry on a chasen holder (kusenaoshi) in a ventilated place away from direct sunlight.
Replace your chasen when prongs break or when you can no longer create proper foam.
Never put your tools in the dishwasher.
Weighing your matcha can be helpful for consistency and discovering your ideal ratio. Too much matcha can lead to bitterness, a strong mouthfeel, or a grainy texture — and matcha contains quite a bit of caffeine. Note: a regular kitchen scale is often not accurate enough for such small amounts.
For a latte: make sure the matcha is fully dissolved in the water with no clumps before pouring it over the milk.
Standard recipe for pure matcha (usucha) — 1 serving
Sift about 2 g of matcha powder (roughly 1–2 scoops with your bamboo spoon) into your matcha bowl.
Add about 60 ml of water at max 80°C.
Whisk the matcha quickly in W- or M-motions until a creamy, fine foam forms. (Whisk quickly but don’t press too hard; foam is created by speed, not force. Avoid touching the bottom to prevent wear.)
Drink immediately.
Latte
For a matcha latte, you typically use a bit more powder (e.g., 3–4 g) and less water (around 40 ml) to whisk. Note: matcha contains a lot of caffeine! Follow the standard recipe above. In another glass, pour your milk of choice (around 150 ml) over ice cubes. You can add a sweetener of your choice to the milk first if you like. Then pour the matcha foam from your bowl over the milk. Stir and enjoy!
Prefer it warm? First prepare the matcha foam in your bowl and whisk. Pour it into a cup (and stir in your sweetener if using), then slowly add your warm, optionally frothed milk — just like making a cappuccino.
The ratios we provide are simply suggestions. It’s best to discover what you enjoy most. Tip: if your matcha tastes very bitter, try using slightly less powder next time (especially when drinking it pure).
