The kit to prepare matcha properly. A bamboo chasen (whisk), a chashaku (scoop), a chawan (bowl), a fine sifter for the powder, a variable-temp kettle, and ceremonial-grade matcha. Whisk the Z, not the blob; the foam is the craft.
Plans
Choose a plan that fits your needs and budget
Item List
4Water & Tea
2 items
Tools
2 items
Plan Totals$210
FAQ
Common questions about this kit
Ceremonial vs culinary grade?
Ceremonial for drinking (stone-ground first-harvest, sweet and bright); culinary for baking and lattes (astringent, cheaper). For a bowl of matcha, ceremonial only; the culinary tastes like bitter grass by the cup.
Water temp?
~175 F (80 C), not boiling — boiling water scorches matcha bitter. A variable-temp kettle hits it exactly; eyeballing cooled boiling water is a guess that costs taste. Temp is half the cup.
Sift the powder?
Yes — matcha clumps, and a clump whisked into the bowl is a bitter, gritty blob. A quick pass through a fine sifter before whisking gives smooth foam and even flavor; 10 seconds that change the cup.
Whisk the Z?
Yes — whisk a Z (or W) back and forth briskly at the surface to aerate into a tight foam, not stir in circles (which makes nothing). The chasen and the motion are the craft; a milk frother is not the same.
User Reviews
5.0 / 5.0
Matcha kit and my gongfu tea share the temp-is-half-the-cup gospel — 175F not boiling, and sift the powder before you whisk the Z. A milk frother is not the chasen, agreed.