You can easily prepare and enjoy Matcha right from the comfort of your kitchen. All you need are the right ingredients and utensils. The ingredients include Matcha powder and water, and to make Matcha green tea the traditional way, you’ll need a Matcha tea bowl, bamboo spoon and bamboo Matcha whisk, also called a chasen.
Matcha Whisk vs. Spoon vs. Kitchen Hand Beater vs. Electric Frother
Have you ever seen those bad infomercial fails where a lady spills something all over her kitchen counter or has to stop in the middle of making something because her current method is straining her arm too much? That could be you if you don’t use a traditional bamboo whisk to make your Matcha.
A Matcha whisk is not only a cost-efficient utensil, it’s also the most effective and essential utensil to flexibly whip the Matcha powder and water into the green tea’s desired consistency. It’s the easiest way to get rid of clumps and perfectly creates that traditional froth on top of your tea.
The correct way of whisking Matcha is in more of a back and forth motion, rather than a big circular motion. If you use a spoon and try and mix the powder and water in that motion, it’s going to leave clumps in your tea and is more likely to cause a wet Matcha mess all over your kitchen counter or table.
A kitchen hand beater may seem like it would work similar to a whisk, but it’s actually harder to mix the ingredients together and get the right frothiness with a kitchen hand beater. Also, because the hand beater doesn’t mix the tea as well, it has a bit of a washy and more bitter taste than when mixed with a whisk.
Some Matcha drinkers use an electric frother. While this little tool is fast at mixing and makes mixing quite easy, it also creates rough, big bubbles and more foam than you want in your drink.
Only a traditional bamboo Matcha whisk effortlessly creates that gentle foam at the top of your drink, giving you the right tasting tea and a bowl or cup of Matcha that looks like fine art.
How to Correctly Clean Your Matcha Whisk
If you want your Matcha whisk to last longer and keep making your Matcha right, you have to properly clean it after each use. Here are two ways you can do that.
First, run the bamboo bristles under warm water for a few seconds. Then, gently run your fingers in between the bristles to clean off any excess Matcha clumps. Once the whisk is completely clean, softly pat the bristles down with a paper towel. To finish drying, set the Matcha whisk upright on your kitchen counter so it can finish air drying.
Another way to clean your Matcha whisk is rinsing out your Matcha bowl after using it, filling it up with warm water and then gently whisking your whisk inside the water, like you’re making Matcha again. Whisk it around until all the green is off each bristle. Then, gently shake excess water off the bristles and stand your whisk upright to let it finish air drying.