Natsume - Matcha tin, varying colours and prints, unsorted
Product information "Natsume - Matcha tin, varying colours and prints, unsorted"
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.
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Matcha measuring spoon, dark bamboo
€3.95*
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.
Not available
Matcha whisk, dark, long
€19.90*
Item No. 40223.1
Dark Matcha whisk (Chasen) made from bamboo. With its slender shape it is perfect for smaller Matcha bowls and comes with a little benchrest.
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.
Tip: Soak the Matcha whisk in water before using it, to soften the bamboo and avoid breakage.
Zubehör
Matcha measuring spoon, dark bamboo
€3.95*
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.
Not available
Matcha whisk, dark, long
€19.90*
Item No. 40223.1
Dark Matcha whisk (Chasen) made from bamboo. With its slender shape it is perfect for smaller Matcha bowls and comes with a little benchrest.
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.
Tip: Soak the Matcha whisk in water before using it, to soften the bamboo and avoid breakage.