An almost essential accessory for anyone using a chasen, the naoshi (chasen-holder )preserves the shape of the whisk while enabling it to dry properly.
Matcha Taiki Organic (40g bag)
This finely milled green tea, produced by M.Tsutsumi and his team comes from Mie Prefecture.
The leaves of this matcha have undergone a light cooking before powdering, giving the matcha a deeper green hue. Its liquor is lively with a light and pleasing bight, enhanced by vegetal and gourmand (roasted nuts) notes. A strong tea, perfect for everyday or even kitchen use, and it's organic!
To prepare a good matcha, just follow a few simple, but precise, steps.
- Ideally, remove the matcha from the fridge and leave at room temperature for 30 minutes before use (Ideal but not essential).
- Sift the measure of matcha you need through a sieve for a creamier mousse and to prevent lumps.
- Warm your chawan (bowl) with hot water, empty and wipe it dry. Add 1 tsp, or two chashaku (matcha spoons)of sifted matcha into the bowl.
- Trickle 65ml of water (75°C) onto the tea
- Whisk with energy with a chasen (bamboo whisk). Start beneath the surface. As a mousse starts to form, gradually raise your whisking towards the central surface. With practice you will produce more foam each time.
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This fine bright green powder offers, when whisked, a gastronomic character with notes of cocoa and almond milk. On the palate it is soft and creamy backed by accents of green vegetables and chlorophyll. Dense, and with a slight and supportive astringency, this sleek matcha is sure to please!