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Anatae is a French matcha brand founded in 2019 that sources organic tea directly from three Japanese prefectures: Nishio, Kagoshima, Shizuoka. Its matcha range is purpose-built—from ceremonial to culinary—with blends tailored to each use.
The ceremonial grade relies on ichibancha leaves shaded for three weeks with black sheets—tana shading—and stone-ground to a fine 10‑micron powder after steaming and drying. Anatae works with multi‑generational farmers like Kana’s family in Nishio; their pesticide‑free tencha helped the brand earn the Meilleur Produit BIO award.
Anatae Matcha Ritual Set combines 30 g of organic ceremonial matcha with three traditional preparation tools: a short bamboo chasen whisk, a bamboo chashaku scoop, and a beige porcelain naoshi whisk holder. Matcha comes from Nishio in Aichi, Japan, uses Yabukita cultivar, and is hand-harvested during spring ichibancha, first harvest. Taste is mild, vegetal, fresh, and free from bitterness.
What comes in Anatae Matcha Ritual Set?
- 30 g organic ceremonial matcha: 100% green tea matcha powder, equal to about 30 bowls when using 1 g per serving.
- Short bamboo chasen: 15 cm long and 4 cm across at bristle end, designed to whisk matcha with water.
- Bamboo chashaku: 18 cm long, with width of 1.2 cm at lower end and 0.7 cm at upper end, for moving matcha from tin to bowl.
- Beige porcelain naoshi: 4 cm high and 6 cm in diameter, used to air-dry chasen and help retain its rounded shape.
Matcha contains no gluten or allergens. Its supported uses include traditional water-based matcha, matcha latte, and no-bake pastry. Product received Meilleur Produit BIO 2022 award.
How does Nishio Yabukita matcha taste?
This ceremonial matcha has mild, vegetal, and fresh notes without bitterness. Nishio origin, Yabukita cultivar, spring first harvest, and fully manual harvesting and production provide specific sourcing details for buyers comparing Japanese matcha sets. Fine character and lack of bitterness suit both traditional matcha and milk-based preparation.
How do you prepare matcha with included tools?
Measure about 1 g of matcha with chashaku and transfer it to bowl. Close tin immediately to protect powder from light. Add small amount of water at 70–75°C; boiling water can diminish delicate aromas. Hold bowl with one hand and whisk with chasen using quick W- or M-shaped movements without pressing down. Continue for about 20 seconds, until surface develops fine, creamy foam and drink becomes smooth and free from lumps. Serve immediately.
Natural bamboo chasen may release small loose strands during production. Remove any visible strands with fingertips before first use.
How should bamboo whisk and scoop be cleaned?
Rinse chasen with plain water after each use, without soap, then place it on naoshi to air-dry. A soft brush can be used occasionally for deeper cleaning. Do not leave whisk soaking, since prolonged contact with water can damage bamboo.
Wipe chashaku with soft cloth after use. It may occasionally be rinsed with plain water and left to air-dry, but should not remain submerged. Set supplies core tools for daily traditional matcha preparation while keeping each accessory’s role specific and practical.
The set includes 30 g of organic ceremonial matcha, a short bamboo chasen whisk, a bamboo chashaku scoop, and a beige porcelain naoshi whisk holder.
The chasen mixes matcha with water, the chashaku transfers powder from tin to bowl, and the naoshi supports the whisk while it dries and helps maintain its shape.
The matcha comes from Nishio in Aichi, Japan.
It uses the Yabukita cultivar and comes from the spring ichibancha, meaning first harvest. Harvesting and production are done by hand.
The matcha is organic and contains 100% green tea matcha powder.
It is listed as free from gluten and allergens. The 30 g tin provides about 30 bowls when prepared with roughly 1 g per serving.
The matcha has a smooth, vegetal, fresh profile without bitterness.
It is intended for traditional matcha with water, matcha lattes, and no-bake pastries.
Use about 1 g of matcha with a small amount of water at 70–75°C (158–167°F).
- Transfer the matcha to a bowl with the chashaku, then close the tin immediately to protect the powder from light.
- Add the water. Do not use boiling water.
- Whisk quickly in a W or M motion without pressing against the bowl.
- Continue for about 20 seconds, until a fine foam forms on the surface, then drink immediately.
Rinse the chasen with clean water after each use, without soap, then leave it to air-dry on the naoshi with its tines facing down.
Do not soak the whisk for long because this can damage the bamboo. A soft brush can be used occasionally for deeper cleaning. Natural bamboo may release small fibers during production; remove any visible loose fibers with your fingers before use.
Wipe the chashaku with a soft cloth after each use.
It can occasionally be rinsed with clean water and left to air-dry. Do not soak it for long because prolonged contact with water can damage or stain the bamboo.
The short bamboo chasen measures 15 cm long and 4 cm across at the tine end.
The bamboo chashaku measures 18 cm long, 1.2 cm wide at the lower end, and 0.7 cm wide at the upper end. The porcelain naoshi measures 4 cm high and 6 cm in diameter.