Gear: Matcha Tools - Imbibe Magazine Subscribe + Save

Grassy, delicate, and earthy sweet, fine-ground matcha tea has been made and served as a part of Japanese tea ceremonies dating back to the 16th century. Traditional preparation of the tea is an artful process enlisting a handful of tools that, in addition to a well-sourced matcha, are key to dialing in a creamy cup. Here are some accessories for perfecting your matcha routine.

Chashaku Matcha Scoop Typically made from bamboo or rare woods, the traditional matcha scoop called a chashaku is used to measure the powered tea: the rounded tip of the slender spoon gathers tea (approxi- mately one to two spoonfuls per bowl when preparing matcha in the light, frothy usucha, or “thin tea” style) to transfer into the chakoshi. Simply use a soft cloth to wipe the scoop clean after each use. $6.20,

Chakoshi Matcha Strainer Ensure a uniform, creamy cup of matcha by using a chakoshi to sift the tea into the bowl before adding water. We like this stainless steel strainer from New York’s Kettl, which features a fine mesh and guarantees a thorough sift. $9,

Matcha Tea Bowl A chawan is the traditional vessel in which Japanese matcha is prepared and served. The bowls are gorgeous everyday implements, and many regular tea drinkers collect them. The Kyoto-based, family-run Ippodo Tea Co. worked with Japanese artisans to develop this wide and deep chawan form—made from clay sourced from local soils—which enables wide whisking motions. The cream-colored bowl creates a striking contrast against which to showcase the electric-green brew. $40,

OXO Adjustable Temperature Pour-Over Kettle Matcha benefits from a below-boiling temperature (around 175 to 180 degrees Fahrenheit) for best brewing results, and OXO’s Adjustable Temperature Pour-Over Kettle is just the tool for the job. The gooseneck spout can assist with precise pouring, and we especially like this 1-liter electric kettle for its temperature accuracy and ease of use. Plus, it’ll keep your water temperature-ready for up to half an hour. $99.99,

Takayama Chasen The bamboo whisk, or chasen, used to agitate and mix bowls of matcha has barely changed in form since it was first fashioned more than 500 years ago in the town of Takayama. This chasen comes from fifth-generation Kyoto-based producer Kohchosai Kosuga, which sources lightweight bamboo for its whisks from the mountains just beyond city limits. Featuring approximately 70 prongs hand-carved and shaped by a small knife, this chasen is delicate yet durable enough to mix bowl after bowl. $46,

Whisk Stand Proper storage of the chasen will increase its lifespan, and this pale blue ceramic chasen-tate provides a pretty and purposeful home for the whisk. The chasen fits into the stand
with its exterior tines gently shaped around the pear-shaped bulb, allowing the whisk to dry completely between uses while maintaining its form. $10,

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