Matcha, a finely ground green tea powder, is deeply rooted in the tradition of Chanoyu, the Japanese tea ceremony. Creating matcha at home can be just as rewarding, provided you have the right tools. From the wide-based chawan to the delicate chashaku, each utensil enhances the process. Here’s a glimpse into the essential tools that make matcha preparation a delightful ritual.
To start your matcha journey, you need a chawan. It’s a bowl for making and drinking the tea. These bowls come in various shapes, colours, and sizes, from traditional and plain to colourful and contemporary. Almost all chawans have a wide, flat base for easy whisking.
The style of the chawan often matches the season. Wider bowls are for warmer weather, while taller ones with thicker walls suit colder months. Before owning a chawan, using a regular wide bowl like a rice or cereal bowl can suffice.
Next essential tool is the chasen. It’s a whisk made from a single piece of bamboo. Unlike motorised gadgets, this traditional tool gives matcha a unique taste and texture. Each chasen has 80 to 120 fine tines, handmade, making it truly special.
Being made of natural material, chasens wear out. However, keeping them clean and dry prolongs their life. Soaking the chasen before use softens the tines, reduces breakage, and makes them more flexible.
The chashaku is a scoop used to measure matcha powder. Made from bamboo, wood, or ivory, it measures out portions accurately. Usucha, or thin tea, needs about one and a half to two scoops, equating to around 2g of tea. Though a bamboo scoop feels authentic, a teaspoon works too.
Tea masters carve their scoops, giving them poetic names fitting the season. This traditional practice adds a touch of artistry to the matcha-making process.
A hishaku is a long-handled ladle used in tea ceremonies. Its role is to transfer water from a large iron pot (kama) to the chawan. Although a kama may not be available at home, using a hishaku helps measure the right amount of water for matcha.
The size of the hishaku determines the water quantity, making it convenient for preparing a perfect serving.
The kusenaoshi is a ceramic stand for holding the chasen. It helps shape the tines, extending the whisk’s longevity. Using a kusenaoshi maintains the chasen’s form better over time.
A humorous suggestion from chasen maker Yasaburo Tanimura: A Yakult bottle can also hold the chasen. Practical tips like this make the matcha experience more accessible.
Sifting matcha with a furui prevents clumping. Sifting improves the taste by better dispersing matcha in the water. Special tins with built-in sifters are available, but a simple steel mesh tea strainer works fine.
There’s a myth that metal damages matcha antioxidants, which isn’t true. Just ensure the strainer is only for matcha to keep its taste pure.
Dedicate one strainer for matcha to avoid mingling flavours with other teas. This ensures your matcha stays pure and delicious.
During a tea ceremony, natsume jars store matcha for usucha. Made of lacquered wood, these jars come in various designs and colours. They aren’t airtight, so they’re not for long-term storage but add elegance to the serving process.
Using a natsume when hosting guests adds a traditional and sophisticated touch to the matcha experience.
In conclusion, preparing matcha at home can be both enjoyable and enriching when equipped with the right tools. Each utensil, from the whisk to the scoop, plays a significant role in enhancing the experience. Traditional matcha tools not only serve practical purposes but also connect you to the cultural heritage of the drink.
Whether you are a novice or an enthusiast, starting with basic, affordable tools and gradually expanding your collection can make the journey into matcha preparation rewarding. The journey itself is as important as the destination.
Source: Teaformeplease
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