Matcha Tools: What You Need and How to Care for Them
You don’t need much to make a great bowl of matcha, but each tool has a job. Here’s what’s on your matcha mat, how to use it and how to keep it in good shape.
Sifter
What it is: A fine mesh sieve that breaks up the tiny clumps matcha forms as it sits.
Store and clean: Rinse with warm water right after use, then dry it completely so the mesh doesn’t rust. A soft brush clears any powder stuck in the mesh.
Scoop
What it is: A small spoon for measuring matcha, inspired by the traditional bamboo chashaku.
Store and clean: Wipe with a dry or slightly damp cloth, and wash gently if needed. Dry well before putting it away.
Matcha bowl (chawan)
What it is: A wide bowl that gives you room to whisk. The spout, like the one on our pink bowl, makes it easy to pour your matcha over milk and ice.
Store and clean: Rinse with warm water straight after use so matcha doesn’t stain, and wash gently with a soft sponge. Avoid abrasive scrubbers and harsh temperature changes, which can crack ceramic.
Bamboo whisk (chasen)
What it is: A hand-carved bamboo whisk with fine tines that blends matcha into a smooth, frothy drink.
How to use it:
For First Use :
Soak it in a cup of boiling water , let the whisk bloom (5-10 minutes ) . After dry it on your whisk holder, ready for next used . Before Every Use :
Soak the tines in warm water for about 10-20 seconds to soften them, then shake off the excess.Store and clean:
Rinse under warm water straight after use, with no soap, and gently press out the matcha between the tines. Shake off the water and let it dry with the tines facing up or on a whisk holder (kusenaoshi) so it keeps its shape. Replace it when the tines start to splay or break.
Whisk holder (kusenaoshi)
What it is: A small ceramic or bamboo-shaped stand that your chasen sits on while it dries, like the one in our photo.
Why you need it: A wet chasen can lose its shape as it dries, and the tines may curl inwards or splay out. The holder supports the whisk so the tines dry in their proper rounded shape, which helps it whisk better and last longer. It also lets air flow around the whisk, which helps prevent mould.
How to use it: After rinsing your chasen, shake off the excess water and place it over the holder with the handle pointing up. Leave it to air-dry completely, which usually takes a day or so, before putting it away.
Store and clean: Wipe it clean with a damp cloth and keep it somewhere dry.
FAQs
Do I really need a chasen?
It makes the creamiest foam, but an electric frother also works for lattes.
Do I have to sift my matcha?
Yes. It’s a quick step that stops lumps and gives a smoother cup.
Can I wash my chasen with soap?
No. Soap can leave a residue and affect the flavour. Warm water is enough.
How often should I replace my chasen?
With good care, usually every few months, or when the tines fray, bend or fall out.
Can I put my chawan in the dishwasher?
Check the maker’s guidance. We recommend washing it by hand to protect the glaze.