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 also offer matcha powder.
Matcha
The green tea powder that has become immensely popular in recent years, especially in the form of a latte. Traditionally, however, matcha has been enjoyed in Japan for centuries as “real tea” — without milk. Matcha is far more than just a trend. Behind this beautiful green powder lies a long and rich cultural history. We warmly invite you to explore it with us.
Green tea (ocha) is — together with sake — Japan’s national drink. Tea reached Japan from China around the eighth century. In its early days, tea was mainly regarded as a medicinal beverage and a stimulant for the upper classes. Today, tea is much more than a simple drink in Japan: it is deeply connected to ritual, Zen philosophy, and everyday life. Over the centuries, many rules and forms of etiquette have developed, all of which are now deeply rooted in Japanese culture.
Japanese tea is green because the tea leaves are steamed immediately after harvesting. This process destroys the enzyme that would otherwise cause the leaves to ferment and turn black. In Japan, there are two main types of tea: leaf tea and powdered tea (matcha). For matcha, the leaves are dried flat and later ground into a fine, light-green powder. Matcha is the drink of the Japanese tea ceremony and is prepared per serving, not by the pot.
Traditionally, matcha consists of nothing more than water and tea powder whisked together. Before a Japanese tea ceremony, a sweet is often eaten — such as mochi filled with red bean paste (anko) — to complement the slightly dry and bitter taste of the tea. Sweets may also be served alongside the tea. Many Japanese confections have been specifically developed to be enjoyed with green tea.
Matcha is not only consumed as a drink, but is also used in a variety of dishes. For example, it is incorporated into variations of sweet potato and chestnut purée (satsuma-imo kinton), a popular New Year’s dish. Matcha can also be mixed with syrup and poured over a pyramid of shaved ice.
Today, matcha is enjoyed all over the world — and also in Japan (especially in larger cities) — in the form of lattes (sometimes with fruit purée), and it is used in countless culinary applications. Think of matcha tiramisu, cakes, cookies, mochi, and more.
Despite its popularity, matcha is not always easy to enjoy right away. Preparing it requires some practice and the right techniques, and finding the right amount of powder (and any additional ingredients) takes a bit of experimentation. Matcha naturally has a light bitterness, umami, and a fresh, almost grassy aroma. Although subtle, this can take some getting used to — much like coffee does for many people. Give yourself the time to taste and experiment; when you do, matcha can become a truly wonderful experience.
Matcha is also often consumed as an alternative to coffee, as it can provide a pleasant energy boost thanks to its caffeine content.
Tips for making a great matcha
- Sift the powder before whisking to prevent clumps (which are truly unpleasant). Make sure the sieve is completely dry.
- Use water at a maximum of 80°C (176°F). Hotter water can burn the matcha and make it very bitter. Ideally, use boiled water cooled to 80°C or heat your water directly to that temperature.
- Take good care of your chasen (bamboo whisk):
- Wet the whisk before use (up to just below the string).
Soak it for 1–2 minutes in warm water (50–60°C) so the bamboo fibers soften and wear less quickly, and so the green color doesn’t immediately stain the bamboo.
Whisk in zigzag motions (W or M shape) — do not stir in circles.
Whisk quickly but without pressing hard. Foam is created by speed, not force. Touch the bottom of the bowl as little as possible to prevent wear.
Rinse immediately with lukewarm water, without soap.
Let dry on a whisk holder (kusenaoshi), in a well-ventilated place away from direct sunlight.
Replace your chasen when the tips break or when it no longer creates good foam.
- Never put your tools in the dishwasher.
- Weighing your matcha can be helpful: it ensures consistency and helps you find your ideal ratio. Too much matcha can lead to bitterness, an overly strong mouthfeel, or a gritty texture — and matcha contains quite a bit of caffeine. Note: regular kitchen scales are often not precise enough for such small amounts.
- For lattes: make sure the matcha is fully dissolved in the water and free of clumps before pouring it over the milk.
Standard recipe for pure matcha - 1 serving
1. Sift approximately 2 g of matcha powder (about 1–2 scoops with your bamboo spoon) into your matcha bowl.
2. Add approximately 60 ml of water at no more than 80°C.
3. Whisk quickly in W or M motions until a creamy, fine foam forms. (Whisk fast but gently — foam comes from speed, not force. Avoid touching the bottom too much.)
4. Drink immediately.
Standard latte recipe
For a matcha latte, you usually use slightly more matcha powder (e.g. 3–4 g) and a bit less water (around 40 ml). Keep in mind: matcha contains a lot of caffeine. Follow the standard preparation above. In a separate glass, pour your milk of choice (about 150 ml) over ice cubes. Optionally add a sweetener to the milk first. Then pour the matcha foam from your bowl over the milk. Stir and enjoy!
Prefer it warm? First prepare the matcha foam using your bowl and whisk. Pour it into a cup (add sweetener if desired), then slowly add warm, optionally frothed milk — just like making a cappuccino.
The ratios we suggest are just that: suggestions. The best approach is to experiment and discover what you enjoy most. Tip: if your matcha tastes very bitter, try using slightly less powder next time (especially when drinking it pure).
The products in this set are not suitable for the dishwasher.
