Matcha tea making accessories
Matcha is closely associated with the formal Chanyou ceremony, but it can also be used for informal drinking at home. Many of the accessories used to prepare Matcha are the same in both cases. They can range from simple and basic to unique items handcrafted by craftsmen with a long tradition. When starting out, we recommend starting with economical options and then moving on to more complex ones as your skills and interest develop.
Chavan
First, you'll need something to brew the tea in and drink it from. Matcha is traditionally brewed and served in bowls called chawans . They come in a variety of shapes, colors, and sizes. From traditional and simple to colorful and contemporary, there's a chawan to suit every taste. The two main elements that all chawans have in common are a wide, flat bottom that provides plenty of space for straining the tea.
The style of the bowl often depends on the season. Wider bowls are used in warmer weather, while taller, thicker-walled bowls are preferred in colder weather. If you don't have a chavan, any wide bowl will do.
Private
One of the most important tools for preparing matcha is the brush (or chasen). Motorized devices can be used, but the taste and texture will be different from those obtained with traditional preparation. Each chasen is handmade from a single piece of bamboo. Most brushes have between 80 and 120 fine teeth.
They will wear out over time as they are made of a natural material, but keeping your chasin clean and dry will extend its life. It is also important to soak your chasin before use to soften the tines. This makes them more flexible, which minimizes breakage.
Chashaku
A chashaku is a spoon used to measure portions of matcha powder. It is usually made from a narrow, thin section of bamboo, but wood and ivory are also used. Usucha, or thin tea, usually requires one and a half to two spoons of matcha green tea. This is usually about 2 g of tea. Tea masters traditionally craft their spoons, giving them poetic names that reflect their seasonal identity.
Hishaku
A hishaku is a long, handled spoon used to transfer water from a large iron vessel called a kama into a cup (chawan) during the traditional tea ceremony. Although I don't have a kama at home, I like to use my hishaku because it makes it easy to measure out the exact amount of water for a serving of matcha (depending on the size, of course).
Kusenaoshi
Kusenaoshi is a ceramic stand that holds the tea stirrer (chasen). It helps shape the cilia, improving the durability of the chasen over time. I’ve noticed that my stirrers hold their shape better since I started using kusenaoshi. I once participated in a webinar with Yasaburo Tanimura, a famous chasen master, who joked that you could just as easily use a Yakult bottle to hold your chasen.
Furui
Sifting the matcha before brewing helps prevent lumps. There is a myth that metal damages the antioxidants in matcha, but this is simply not true. Just make sure to use a separate strainer just for this purpose to avoid mixing the matcha flavor with the residue from other teas.
Natsume
During the Japanese tea ceremony, matcha is stored in a small jar called a natsume. They are usually made of lacquered wood and come in a variety of colors and designs. Since natsume are not airtight, they are not suitable for long-term storage of matcha. However, they add an elegant and fun element to serving tea, especially when sharing it with guests.
We hope you enjoyed learning about the different matcha tools. They are not mandatory, but we think they really enhance the experience and ritual of making matcha at home.