Bamboo Matcha Whisk
The essential utensil for Matcha fans
Whisked in a bowl using a bamboo whisk until a fine froth is created on the surface, Japanese Matcha green tea is characterised by a slightly bitter, velvety flavour which gives a surprising and unique sensorial experience.
The preparation of Matcha green tea has not varied since it was introduced into Japan in the IXth century by monks who travelled through China, its country of origin. The tea is prepared using a traditional 80-bristle Matcha whisk made from bamboo.
Utensils: one large bowl, a small sieve and a small bamboo whisk
Preparation: Take a flat spoonful of Matcha tea, sieve it, if possible, by placing it on the bottom of the bowl. Pour on approximately 80 ml of water heated to 80°C. Whisk briskly, making a "W" shape to obtain a fine froth on the surface.
Sieve 1 gram of Matcha tea powder and pour over 80 ml of water heated to 80°C.
Then whisk the tea briskly for approximately 30 seconds using a small bamboo whisk. Make a "W" shape to obtain a fine froth on the surface.