How To Make Matcha using a Japanese Ceremonial Tea Set
The ideal way to prepare matcha for the best and most authentic result - is the traditional way - using a Japanese ceremonial tea set. If you’ve never seen or used one before this may seem like an intimidating task, but it’s actually very easy and you’ll find that making matcha this way is a beautiful and relaxing process that only adds to the enjoyment of the tea itself :)
There are 3 main components to any Japanese ceremonial tea set. These are the:
Chasen (Bamboo whisk)
Chawan (Bowl)
Chashaku (Bamboo tea scoop)
Your set may also include a
Chasen Stand (whisk holder) - highly recommended
Furui (matcha sifter)
CHASEN - BAMBOO WHISK
A chasen is a traditional bamboo tea whisk, used in tea ceremonies to prepare authentic matcha. For around 600 years, the Japanese have been using the chasen to prepare matcha…and to this day, a better tool has not been developed! The chasen is handmade by skilled craftsmen who use a knife to split a single piece of bamboo many times over and shape it to create a whisk. These whisks will generally have anywhere between 80 to 120 tines, or prongs. The more tines a chasen has, the smoother the matcha it produces will be.
Though many people may make their matcha by shaking it in a jar or using an electric frother, these methods will not yield the same result as the classic bamboo whisk can. That is because with its many tines, a chasen is able to fully incorporate all of the matcha powder into the water without clumping, creating an even distribution of matcha and a smooth mouthfeel. The rapid action of the bamboo whisk also aerates the matcha and creates a delicate and frothy layer of foam, which other tools cannot properly replicate. An electric frother, for example, will create foam but it will be a thicker and coarser foam, which may not fully harness the flavours and aroma of the matcha which the chasen can release.
IMPORTANT CARE TIP: A chasen must be soaked in warm water just before use to soften the prongs and allow them to become flexible enough for whisking matcha. If you skip this step, the prongs may splinter or even snap off during whisking!
CHAWAN - TEA BOWL
A chawan is a bowl using for preparing and drinking tea, particularly matcha. They are typically made from clay and ceramic materials, often with a glaze; and have great heat retention. Traditionally, the matcha is drunk directly from the chawan it has been prepared in.
There are varying shapes and designs for these tea bowls, most being sold as part of a Japanese ceremonial tea set with a matching aesthetic. While these tea sets can come at many different price points, make sure to check and opt for a quality chawan with lead-free glazing.
CHASHAKU - BAMBOO TEA SCOOP
A chashaku is a bamboo scoop used to measure and scoop matcha powder into the chawan. It is straight with a gentle curve at the tip, which is used to pick up and carry the matcha.
One scoop of matcha with a chashaku is roughly equivalent to 1 gram of matcha powder.
When preparing “usucha” - a standard serving of matcha - you would use 1 - 2 chashaku scoops, which is around 1 - 2 grams of matcha.
When preparing “koicha” - a stronger, thicker and darker matcha - you would use 2 - 4 chashaku scoops, which is around 2 - 4 grams of matcha.
CHA CHA CHA!
You may have noticed a trend here…
Chasen, chawan and chashaku all have something in common - cha!
Cha is the Japanese word for tea.
So these words translate to tea whisk, tea bowl and tea scoop! :)
CHASEN STAND
A chasen stand or tea whisk holder, holds your chasen when it is not in use or when it is drying and in doing so will help maintain the shape and longevity of your chasen. If a wet chasen is turned upright and placed on its handle to airdry, water can run down into the base/handle and lead to mould growth. Using a chasen stand for air drying will prevent this.
FURUI - MATCHA SIFTER
To avoid clumps and make the smoothest matcha possible, it is recommended to use a small sifter/sieve to sift the matcha powder into the chawan. This will commonly be referred to in tea sets as a furui or matcha sifter and may sometimes be sold separately. If this is not included in your tea set, you can use another tea sifter or small, fine-mesh sieve you may already have in your kitchen or buy a furui.
Now that you know what the tools are, let’s explain how to use them!
HOW TO USE A JAPANESE CEREMONIAL TEA SET TO MAKE MATCHA:
Preheat chawan and soak chasen
First pour hot water (80°C / 175°F) into your chawan and place your chasen into the hot water for 1 - 2 minutes. There should be enough water to submerge the tines of the chasen. This step serves 2 purposes:
First of all it preheats the chawan. This is important because a cold chawan would draw warmth out of the matcha and cool it quickly. However, a pre-heated chawan will keep the tea warmer for longer.
Secondly it soaks the chasen, allowing the prongs to absorb water and soften.
Drain and dry chawan
Remove the chasen and spill the water from the chawan, then using a soft, clean cloth, wipe the chawan dry.
Measure and sift matcha powder
Place your matcha sieve over the chawan and using your chashaku measure and place 1 - 2 scoops of matcha powder into the sieve. Sift the matcha powder into your chawan.
Add hot water
Pour 80ml (1/3 cup) of 80°C (175°F) water over the matcha powder in your chawan.
Whisk the matcha
Use the chasen to whisk the matcha powder and hot water together. Being careful not to brush or rub your chasen against the chawan, whisk in a back and forth “W” or “M” shape. Focus more on using the wrist and not the arm to make this movement. You will need to whisk rapidly for 20-30 seconds in this motion until a delicate and frothy layer of foam has developed on the surface of the matcha.
Your matcha is now ready to enjoy!
VIDEO
CARING FOR YOUR CHASEN AND CHASHAKU
The chasen and chashaku are both made of bamboo, which means you need to care for them mindfully.
Once you have made your matcha, rinse off the prongs of your chasen under warm, running water with the tines facing down and/or whisk it in some warm water to clean off the matcha residue. If need be, you can use your fingers, a soft cloth or a bamboo brush under running, warm water to gently brush off any little bits of matcha that may be stuck. Then once your chasen is clean, place it on the chasen stand to fully air-dry before storing.
The chashaku can be wiped clean with a tissue or soft, dry cloth to remove any matcha powder.