Travel kit: Matcha whisk + spoon, small
Product information "Travel kit: Matcha whisk + spoon, small"
Matcha travelkit consisting of a Matcha Whisk (Chasen) and a collapsible measuring spoon (Chashaku) held by a matching bamboo-tube.
Measurements:
Matcha whisk 8,5cm
Matcha measuring spoon (unfolded) 13cm
The handcrafted bamboo Matcha whisks are essential for creating the fine foam-top on your Matcha and making sure the powder dissolves without leaving lumps or a grainy texture.
The finer the prongs of the whisk (indicated by a larger size) the better the results.
For the easy preparation at home we recommend to first add only a small amount of water to the Matcha Powder and use the whisk to blend it to a smooth paste. Then add the rest of the water and whisk it up painting an M with the whisk with quick movements from the wrist.
Matcha whisks are made from bamboo-sticks that are cut into fine prongs at the top and then bent into shape. The thicker the bamboo and the higher/sturdier the quality, the more prongs can be made, which is reflected in the different sizes (i.e. 80, 100, 120).
Although the numbers traditionally refer to the amount of prongs, the width of the bamboo and the fineness of the prongs are actually more relevant to the size indications.
You will notice that especially Usucha is easier to whisk up with a larger whisk. When a smaller Matcha bowl is used however, a slender whisk like this one is more suitable.
Tip: Soak the Matcha whisk in water before using it, to soften the bamboo and avoid breakage.
Properties
| Origin: | China |
|---|
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The classic among the Matcha whisks (Chasen) in size 80.
The handcrafted bamboo Matcha whisks are essential for creating the fine foam-top on your Matcha and making sure the powder dissolves without leaving lumps or a grainy texture.
The finer the prongs of the whisk (indicated by a larger size) the better the results.
For the easy preparation at home we recommend to first add only a small amount of water to the Matcha Powder and use the whisk to blend it to a smooth paste. Then add the rest of the water and whisk it up painting an M with the whisk with quick movements from the wrist.
Matcha whisks are made from bamboo-sticks that are cut into fine prongs at the top and then bent into shape. The thicker the bamboo and the higher/sturdier the quality, the more prongs can be made, which is reflected in the different sizes (i.e. 80, 100, 120).
Although the numbers traditionally refer to the amount of prongs, the width of the bamboo and the fineness of the prongs are actually more relevant to the size indications.
You will notice that especially Usucha is easier to whisk up with a larger whisk. When a smaller Matcha bowl is used however, a slender whisk is more suitable.
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Use 1-2 heaped spoons of Matcha (per 100ml) for one bowl of Usucha. The exact amount can vary depending on the type of Matcha and your personal taste, but you will quickly find the right amount of Matcha for your taste after a few tries. Start with a higher dosage and if it is too strong add some extra water and use less powder the next time.
Make sure the spoon does not get wet, since the water will roughen the surface making the powder stick to it. Clean with a dry cloth instead.