An Introduction to Matcha Tools

Matcha is closely associated with the formal ceremony of Chanoyu, but it can also be used for casual drinking at home. Many of the tools used for making matcha are the same in both cases. They can range from simple and basic to one-of-a-kind pieces handcrafted by generational artisans. When you are getting started, I recommend starting with inexpensive options and then upgrading as your skill level and interest progresses. Here’s an introduction to matcha tools.

Chawan

First, you’ll need something to make the tea in and drink it from. Matcha is traditionally prepared and served in bowls called chawan. They can come in all sorts of shapes, colors, and sizes. From traditional and plain to colorful and contemporary, there’s a chawan to suit every taste. The two things that they will all have in common are a wide, flat base that allows enough room for whisking.

It is common to match the style of the bowl with the season. Wider bowls are used in warmer weather while taller ones with thicker walls are preferred in colder weather. If you don’t have a chawan, any wide bowl will do. Before I owned one I often used rice or cereal bowls. Here are some pictures of a few pieces in my collection.

Chasen

One of the most important tools for making matcha is the whisk (or chasen). Motorized gadgets can be used but the taste and texture will be different than when it is traditionally prepared. Each chasen is handmade from a single piece of bamboo. Isn’t that incredible? Most whisks will have between 80 and 120 fine tines.

They will wear out over time since they are made of a natural material, but keeping your chasen clean and dry will make them last longer. It’s also important to soak a chasen before using it to soften the tines. This makes them more flexible which minimizes breakage.

Chashaku

The chashaku is a scoop used to measure out portions of matcha powder. They are usually made from a narrow, thin piece of bamboo but wood and ivory are also used. Usucha, or thin tea, usually calls for one and a half to two scoops of matcha green tea. This usually works out to about 2g of tea. I like the authentic look and feel of a bamboo scoop but a teaspoon could do the job just as easily. Tea masters have traditionally carved their scoops, giving them a poetic name that suits their seasonal identity.

Hishaku

The hishaku is a long-handled ladle that is used to transfer water into the chawan from a large iron pot called the kama during a traditional tea ceremony. Although I don’t have a kama at home, I like using my hishaku because it makes it easy to quickly measure the right amount of water for a single serving of matcha (depending on the size you get, of course).

Kusenaoshi

The Kusenaoshi is a simple ceramic stand that holds the chasen. It helps to shape the tines, improving the longevity of the chasen over time. I’ve found that my whisks have maintained their shape better since I started using them. I once attended a webinar with Yasaburo Tanimura, famed chasen maker, and he joked that you could just as easily use a Yakult bottle to hold your chasen.

Chakoshi

Sifting your matcha before whisking can keep it from becoming clumped. It is my experience that this also improves the taste because the matcha is better dispersed in the water. You can purchase specially made tins with built-in sifters but I use an old-fashioned stainless steel mesh tea strainer and it works just fine. There is a myth that metal damages the antioxidants in matcha but that simply isn’t true. Just make sure to dedicate a strainer for this purpose to avoid muddying the taste of your matcha with the residue of other teas.

Natsume

During the Japanese tea ceremony, matcha for usucha is kept 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 usually air tight, they are not ideal for longterm matcha storage. They do make for a fun and elegant addition to serving tea, especially if you are sharing it with guests.

I hope that you’ve enjoyed learning about some of the different matcha tools. They aren’t a requirement, but I think they really to help to elevate the experience and ritual of making matcha at home.

Are there any other tools that you use for matcha? What advice would you give to someone who is just starting out? I’d love to hear from you in the comments!

This post was originally posted on November 9th, 2015. It was revised and updated on July 2nd, 2024.

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