Matcha starter set (tools)

Description

This starter kit includes the full basic set of matcha tools: a matcha bowl, chasen (bamboo whisk), chasen holder and bamboo spoon. Perfect for those who already have matcha at home and are still missing the tools, or just want a nice extra set. Made in Japan, the tools have a quiet, neutral and timeless design - aesthetically pleasing and appreciated by many people.

For a good matcha (latte), first strain your powder; use our easy stainless steel strainer (perfect for on a matcha bowl/cup)

In our assortment you will also find this complete package including matcha powder and us matcha powder loose per package. 

Matcha

The green tea powder that has become hugely popular in recent years, especially in latte form. Originally (and traditionally) matcha has been drunk in Japan for centuries as “real tea,” that is, without milk. Matcha is much more than just a trend. There is a long, rich (cultural) history behind this beautiful green powder. We'd like to invite you to dive into that a bit.

Green tea (ocha) is (along with sake) the national drink of Japan. Tea became known in Japan as early as around the eighth century through China. In that early period, tea was mainly considered a medicine and a stimulant for the upper classes of society. Meanwhile, for Japanese, tea is much more than a mere beverage: it is strongly associated with ritual, Zen and daily life. Over the centuries, many rules and forms of etiquette have developed that are now deeply rooted in Japanese culture.

Japanese tea is green because the tea leaves are steamed immediately after picking. This process destroys the enzyme that would otherwise cause the leaves to ferment and turn black. In Japan, there are two main forms of tea: leaf tea and powdered tea (matcha). For matcha, the leaves are dried flat and later ground into a fine, light green powder. Matcha is the drink of the Japanese tea ceremony and is prepared by the serving, not by the pot.

Traditionally, matcha consists of nothing but water and the tea powder whisked into it. Prior to a Japanese tea ceremony, a sweet is often eaten, such as mochi with red bean paste (anko), to compliment the somewhat dry and bitter taste of the tea. In addition, sweets can also be served with tea. Many Japanese sweets are specifically designed to be eaten with green tea.

Matcha is not only drunk but also used in various dishes. For example, it is incorporated into a variation of the recipe for sweet potato and chestnut puree (satsuma-imo kinton), a popular New Year's Eve dish. In addition, matcha can be mixed with a syrup and poured over a pyramid of shaved ice.

Nowadays, matcha is also drunk all over the world, as well as in Japan (especially in the big cities) in the form of a latte (sometimes also with fruit puree) and there are numerous culinary applications. Think matcha tiramisu, cakes, cookies, mochi etc.

Matcha, despite its popularity, is not immediately easy for everyone to drink. Preparing it takes some practice and proper techniques, and the amount of powder (and any additional ingredients) also requires some searching for the balance that works for you. Matcha naturally has a slight bitterness, umami and a fresh, almost grassy aroma. While subtle, this can take some getting used to for some people - just as many people have to get used to coffee. So give yourself time to taste and experiment; this is how matcha can become a great experience.

Matcha is additionally often drunk as an alternative to coffee because (thanks to its caffeine content) it can provide a nice boost.

Tips for making a good matcha

• Sieve the powder before whisking to avoid lumps (this is really not tasty). Make sure the strainer is completely dry.
• Water at up to 80°C. Hotter water can burn matcha and make it very bitter. Preferably use boiled water that has cooled to in 80°C (or less), or heat your water directly to 80°C.
• Take good care of your chasen (tea beater):
  • • Before use, wet the chasen (up to below the rope). Soak it in warm water (50-60°C) for 1-2 minutes so that the bamboo fibers become flexible and wear out less quickly, and the green color of the matcha powder does not soak into the bamboo quickly.
    • Beat in zigzag motions (W or M) - do not spin.
    • Whisk quickly but without pressing hard. Foam is created by speed, not force; touch the bottom of the bowl as little as possible to avoid wear and tear.
    • Rinse immediately with lukewarm water, without soap.
    • Let dry on a chasen-holder (kusenaoshi), in an airy place out of direct sunlight.
    • Replace your chasen when dots break off or foam fails.
• Never put your tools in the dishwasher.
• Matcha weighing can be helpful: that way you get consistency and discover your ideal ratio. Too much matcha can lead to bitterness, a strong mouthfeel or a grainy texture - and matcha contains quite a bit of caffeine. Note that an ordinary kitchen scale is often not precise enough for such small quantities.
• Over a latte: Make sure the matcha is completely dissolved in the water and has no lumps left before pouring it over the milk.

Standard recipe for a pure matcha - 1 serving

1. Sieve About 2 grams of matcha powder (about 1-2 scoops with your bamboo spoon) in your matcha bowl.

2. Pour about 60 ml of water of up to 80°C into the bowl.

3. Beat the matcha quickly in W or M motions until a creamy, fine foam forms. (Beat quickly, but do not press too hard; foam is created by speed, not force. Touch the bottom as little as possible to avoid abrasion).

4. Drink immediately.

Standard recipe for a latte

For a matcha latte, usually use a little more matcha powder (e.g. 3-4 grams) and a little less water (e.g. 40 ml) to whisk in. Note: matcha contains a lot of caffeine! Otherwise, follow the standard recipe as above. In another glass pour your milk of choice (approx. 150 ml) over ice cubes. Optionally, you can add a sweetener of your choice to the milk first. Then pour your matcha foam from your matcha bowl over the milk. Stir through and enjoy!

Prefer it warm? First, make your matcha foam with your bowl and chase. Pour this over into a cup (stir in your sweetener, if necessary) and then slowly pour in your warm, possibly frothed milk - just like you make a cappuccino.

The proportions we give are only suggestions. It is best to discover for yourself what you like best. Tip: If you find the matcha very bitter, use a little less powder next time (especially when drinking it pure).