Matcha measuring spoon, light bamboo

Item No. 40160.1 Stainless steel spoon for the accurate measuring of Matcha tea. A lavel spoon measures 1,2g Matcha or 2ml of liquid.

Item No. 40218.1 Matcha travelkit consisting of a Matcha Whisk (Chasen) and a collapsible measuring spoon (Chashaku) held by a matching bamboo-tube. Measurements: Matcha whisk 11cm Matcha measuring spoon (unfolded) 15,5cm The handcrafted bamboo Matcha whisks are essential for creating the fine foam-top on your Matcha and making sure the powder dissolves without leaving lumps or a grainy texture. The finer the prongs of the whisk (indicated by a larger size) the better the results. For the easy preparation at home we recommend to first add only a small amount of water to the Matcha Powder and use the whisk to blend it to a smooth paste. Then add the rest of the water and whisk it up painting an M with the whisk with quick movements from the wrist. Matcha whisks are made from bamboo-sticks that are cut into fine prongs at the top and then bent into shape. The thicker the bamboo and the higher/sturdier the quality, the more prongs can be made, which is reflected in the different sizes (i.e. 80, 100, 120). Although the numbers traditionally refer to the amount of prongs, the width of the bamboo and the fineness of the prongs are actually more relevant to the size indications. You will notice that especially Usucha is easier to whisk up with a larger whisk. When a smaller Matcha bowl is used however, a slender whisk like this one is more suitable. Tip: Soak the Matcha whisk in water before using it, to soften the bamboo and avoid breakage.

Item No. 40214.1 Matcha measuring spoon (Chashaku) made of bamboo. Use 1-2 heaped spoons of Matcha (per 100ml) for one bowl of Usucha. The exact amount can vary depending on the type of Matcha and your personal taste, but you will quickly find the right amount of Matcha for your taste after a few tries. Start with a higher dosage and if it is too strong add some extra water and use less powder the next time. Make sure the spoon does not get wet, since the water will roughen the surface making the powder stick to it. Clean with a dry cloth instead.

With the Matcha Mantoku we have a true rarity of the tea world in our selection. It is slightly more fired than usual and therefore has a very complex taste with a warm, velvety and nut-like flavor. Intense but almost without bitterness. It is not only suitable for the light Matcha (Usucha), but, due to its mild aroma, also for the thick preparation (Koicha). Genuine Japanese Matcha freshly ground in Germany The tea plants from which Matcha is made are traditionally 90% shaded. The plants develop a lot of chlorophyll, theanine and caffeine, but slightly fewer bitter substances. After steaming & drying the tea leaves, the leaf tissue is separated from the leaf veins. The delicate, flake-like leaf tissue particles are called "Tencha" and are later very slowly ground into high-quality Matcha on traditional granite stone mills. In order to preserve the sensitive ingredients in the best possible way, we at KEIKO grind the Matcha on genuine Japanese granite stone mills directly at our location in Diepholz, fresh when required. Did you know that traditional Matcha develops uniquely fine aromas, from mild and nut-like to intensive and grassy thanks to the elaborate production techniques? Storage In order to preserve the precious aromas and ingredients of Matcha in the best possible way, we kindly ask you to seal the Matcha well and store it in a cool and dark place.

Item No. 40115.1 The classic among the Matcha whisks (Chasen) in size 80. The handcrafted bamboo Matcha whisks are essential for creating the fine foam-top on your Matcha and making sure the powder dissolves without leaving lumps or a grainy texture. The finer the prongs of the whisk (indicated by a larger size) the better the results. For the easy preparation at home we recommend to first add only a small amount of water to the Matcha Powder and use the whisk to blend it to a smooth paste. Then add the rest of the water and whisk it up painting an M with the whisk with quick movements from the wrist. Matcha whisks are made from bamboo-sticks that are cut into fine prongs at the top and then bent into shape. The thicker the bamboo and the higher/sturdier the quality, the more prongs can be made, which is reflected in the different sizes (i.e. 80, 100, 120). Although the numbers traditionally refer to the amount of prongs, the width of the bamboo and the fineness of the prongs are actually more relevant to the size indications. You will notice that especially Usucha is easier to whisk up with a larger whisk. When a smaller Matcha bowl is used however, a slender whisk is more suitable.

Item No. 40123.1 Decorative lacquered Matcha tin (Natsume) When preparing Matcha for guests or during a tea ceremony the Matcha Powder is portioned and sifted into these Natsume tins. The lid is not screwed on or fixated but lies on the body loosely in order to make the handling during the tea ceremony easier. To keep the powder fresh only the amount of Matcha used within the day should be stored in the tin, so as not to lose quality due to oxidation. The tins come in variations of colors from shades of red to black and with different designs. The picture shows some examples.

Item No. 40218.1 Matcha travelkit consisting of a Matcha Whisk (Chasen) and a collapsible measuring spoon (Chashaku) held by a matching bamboo-tube. Measurements: Matcha whisk 11cm Matcha measuring spoon (unfolded) 15,5cm The handcrafted bamboo Matcha whisks are essential for creating the fine foam-top on your Matcha and making sure the powder dissolves without leaving lumps or a grainy texture. The finer the prongs of the whisk (indicated by a larger size) the better the results. For the easy preparation at home we recommend to first add only a small amount of water to the Matcha Powder and use the whisk to blend it to a smooth paste. Then add the rest of the water and whisk it up painting an M with the whisk with quick movements from the wrist. Matcha whisks are made from bamboo-sticks that are cut into fine prongs at the top and then bent into shape. The thicker the bamboo and the higher/sturdier the quality, the more prongs can be made, which is reflected in the different sizes (i.e. 80, 100, 120). Although the numbers traditionally refer to the amount of prongs, the width of the bamboo and the fineness of the prongs are actually more relevant to the size indications. You will notice that especially Usucha is easier to whisk up with a larger whisk. When a smaller Matcha bowl is used however, a slender whisk like this one is more suitable. Tip: Soak the Matcha whisk in water before using it, to soften the bamboo and avoid breakage.

Item No. 40160.1 Stainless steel spoon for the accurate measuring of Matcha tea. A lavel spoon measures 1,2g Matcha or 2ml of liquid.

Item No. 40214.1 Matcha measuring spoon (Chashaku) made of bamboo. Use 1-2 heaped spoons of Matcha (per 100ml) for one bowl of Usucha. The exact amount can vary depending on the type of Matcha and your personal taste, but you will quickly find the right amount of Matcha for your taste after a few tries. Start with a higher dosage and if it is too strong add some extra water and use less powder the next time. Make sure the spoon does not get wet, since the water will roughen the surface making the powder stick to it. Clean with a dry cloth instead.