Matcha Chasen Naoshi (whisk holder)

$12.75

Hand made from Black Ceramic, this Naoshi whisk holder has been specifically designed to keep your Japanese Matcha Chasen's bristles in perfect shape after each use. Part of the traditional Japanese matcha tea set, this practical tool extends the functionality and longevity of your whisk and allows for faster drying time.

Gloss Black

Black Ceramic

Made from Black Ceramic, this Naoshi whisk holder has been specifically designed to keep your Japanese Matcha Chasen's bristles in perfect shape after each use. A whisk holder extends the functionality and longevity of your whisk.

Size

Quantity

$50.00 Away from free shipping

Free standard shipping

Watch Step by Step

Watch and follow along with our step by step footage for a curated experiences.

Step 1: Pre Heat & Weigh

Step 2: Sieve

Step 3: Temperature

Step 4: Whisk & Serve

Watch Step by Step

Step 1: Pre Heat & Weigh

Step 2: Sieve

Step 3: Temperature

Step 4: Whisk & Serve

How to make notes

notes and tips

- Matcha Spoon
  Matcha bowl
  Whisk
  Scales
  Sieve

notes and tips

- Heat water in kettle to 80°C/176°F.
- Place Chasen (bamboo whisk) into the Chawan (matcha bowl).
  Pour the hot water over the chasen to warm and soften, then discard water.
- Using a dry cloth wipe the Chaiwan from any water residue.

notes and tips

- Add 1g (1 teaspoon) of Matcha per 100mL.
  Sieve Matcha powder into a bowl.

notes and tips

- Add 10mL of 80°C/176°F water to sieved Matcha powder
- Whisk in a ‘W’ motion to create a paste.

notes and tips

- Add the remaining 90mL of hot water.
- Whisk in a ‘W’ motion to promote aeration, allowing the Matcha powder to perfectly bind with water and air, releasing aromas and essences in the foam on the surface.
- Once a creamy texture has been reached; serve in the same bowl.

Essential Equipment

Having the right equipment is the foundation to making a good cup. We've accumulated a collection which will compliment your serve & ensure you experience full flavour.