Authentic matcha (抹茶) preparation requires specific tools. Each piece has a purpose, and understanding them makes the difference between “green powder water” and a genuinely good bowl of tea.
The Essentials
Chawan (茶碗) — Tea Bowl
The most important piece. Look for: wide base and high sides (whisking clearance), glazed interior (easy cleaning), substantial weight (stability while whisking). Capacity: 300–400ml.
Chasen (茶筅) — Bamboo Whisk
The tool that makes matcha foam. 80–120 bamboo tines. More tines = finer foam. Care: Rinse with water only (no soap!), reshape the tines, and air dry. Never store bent.
Chashaku (茶杓) — Bamboo Scoop
One scoop = roughly 2g for usucha (thin tea) or 3g for koicha (thick tea). Bamboo or wood. Simple, functional, beautiful.
Furui (振るい) — Sifter
Breaks up clumps in matcha powder. 40–60 mesh stainless steel screen. Essential for cheaper matcha; premium matcha usually doesn’t need it.
How to Make Matcha (Usucha — Thin Tea)
- Warm the bowl with hot water, pour out, dry
- Sift 2 scoops (~4g) matcha through a sifter
- Add 80ml water at 80°C (not boiling — boiling water burns the leaf)
- Whisk in a zigzag “M” motion — not circular. The chasen tip should barely graze the bottom
- About 30 seconds until fine foam forms. Bubbles should be small and uniform
Recommended Beginner Set
Glazed ceramic chawan (¥3,000–5,000) + 80-tine chasen (¥2,000) + bamboo chashaku (¥500) + starter matcha (¥3,000). Total: well under ¥10,000 for a setup that will serve you for years.
Sources: Tea tool specifications from Urasenke School of Tea utensil guidelines. Matcha production standards from Uji tea region official site (ujicha.or.jp). Water temperature guidance from Marukyu Koyamaen’s brewing chart.
Today’s word: 茶筅 (ちゃせん, chasen) — bamboo tea whisk. The number of tines is called 本 (ほん, hon) — a 120-hon chasen produces the finest foam.