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Tsuki Matcha is a Japanese matcha brand offering powders from Shizuoka and Kagoshima for drinking, lattes, cooking, and pâtisserie. Its range uses shade-grown Yabukita, from sweet ceremonial grades to more vegetal culinary matcha.
The Original uses leaves shaded for three weeks before first spring harvest, then hand-picked and stone-ground. Vanilla Matcha comes from Kagoshima volcanic soils, while all products use traditional Japanese stone-grinding.
The Tsuki Matcha Bamboo Matcha Whisk is a handcrafted 120-tine chasen (茶筅), the Japanese name for a bamboo matcha whisk. Made from high-quality bamboo, it is designed to mix matcha evenly and create a light, creamy foam without lumps. It suits buyers who want a dedicated tool for preparing matcha as part of a daily tea routine.
What does the 120-tine bamboo design offer?
The closely spaced bamboo tines help disperse matcha powder through water while incorporating air into the mixture. This produces a smooth, airy foam and an even consistency, allowing the matcha’s aromas and flavors to come through. The 120-tine construction is intended to provide greater durability and efficiency than traditional 100-tine models while retaining the flexibility needed for whisking.
- Handcrafted from bamboo
- 120 flexible tines
- Designed for smooth, even mixing
- Creates a light, creamy foam
- Helps break up lumps in prepared matcha
How do you prepare matcha with this chasen?
Add 1 to 2 grams of matcha to a bowl with a small amount of hot water at no more than 80°C (176°F). Whisk vigorously using quick M- or W-shaped movements. Avoid pressing the whisk into the bottom of the bowl. Pressure is unnecessary for producing foam and may strain the bamboo tines.
The whisk is intended to dissolve the powder into an even drink with a light, smooth foam. Its shape and tine count make it a more specialized option than stirring matcha with a conventional spoon.
How should the bamboo matcha whisk be cared for?
Before the first use, immerse the chasen in very hot water for a few minutes to soften the bamboo tines. This softening step can be repeated occasionally if the tines begin to feel less flexible.
After each use, rinse the whisk gently with cold water to remove matcha residue. Do not use soap, as it may affect the taste of later preparations. Let the chasen air-dry so that it retains its shape and flexibility, and keep it away from moisture between uses. Avoid leaving it submerged in water.
Who is this matcha whisk best suited to?
This bamboo chasen is suited to anyone seeking a smooth, foamy, lump-free matcha preparation with a purpose-made whisk. It can be used regularly, but natural wear is expected over time because the handcrafted bamboo tines flex during whisking. Gentle rinsing, air-drying, softening the tines when needed, and avoiding downward pressure can help extend its useful life.
This chasen is designed to mix matcha evenly and create a light, creamy foam without clumps. It can be used for daily matcha preparation.
The chasen has 120 bamboo tines. The high tine count is designed for even mixing, flexibility, and durability.
Add 1 to 2 g of matcha to a bowl with a small amount of hot water at no more than 80°C (176°F). Whisk briskly in an M or W motion without pressing the tines against the bowl until the matcha is smooth and lightly foamed.
Before the first use, soak the chasen in very hot water for a few minutes to soften the bamboo tines. Repeat occasionally if the tines begin to lose flexibility.
Rinse the whisk gently with cold water after each use, then leave it to air-dry. Avoid soap because it may affect the taste of the matcha.
Keep the chasen away from moisture and allow it to dry fully in the open air. Avoid leaving it submerged in water.
Yes, natural wear is expected with regular use. Softening the tines with hot water, avoiding downward pressure, rinsing after use, and air-drying can help extend its working life.