Matcha Whisk Bamboo (Chasen)

To prepare the perfect matcha, it's essential to whisk the drink thoroughly to avoid any lumps. The key aspect is achieving dense, fluffy, and stable foam on the surface of the matcha shot. Using a bamboo whisk is the optimal way to achieve such foam, characteristic of high-quality matcha.

Matcha shot recipe (matcha with water), prepared with a whisk 

What will you need?
Matcha – 2 g
Water 70-80°C – 80 ml
Whisk
Wide bowl (e.g., chawan or katakuchi)

 → take a bowl (wider than a regular mug) and whisk the matcha with W-shaped movements, barely touching the bottom. Whisk for 30 seconds until a dense foam forms.

Tips:

1. Before using, soak the whisk for 30 seconds in hot water, submerging the tines about 3-4 cm in the water. This makes the tines flexible, allows the whisk to open better, and prolongs its life.
2. After use, rinse the whisk with water and let it dry. Just leave it on the table to dry or place it on a special whisk holder. Do not store the wet whisk in a closed box, as it may get moldy.
3. For a matcha shot, use matcha grades suitable for water.