How to choose matcha whisk?
Are you a matcha enthusiast looking to elevate your tea-making experience? Do you know how to choose matcha whisk? Choosing the right matcha whisk is crucial for achieving that perfect frothy and smooth matcha tea. In this guide, we’ll walk you through everything you need to know about selecting the best matcha whisk that suits your preferences and needs.
From understanding different types of matcha whisks to tips on evaluating quality and durability, we’ve got you covered. Whether you’re a seasoned matcha connoisseur or a beginner exploring the world of matcha, this guide will help you make an informed decision and enhance your matcha brewing ritual.
Let’s dive in and discover how to choose the perfect matcha whisk that will elevate your matcha tea to new heights!
A matcha whisk is an essential tool for matcha ceremony. In the Song Dynasty, the preparation of matcha was called “Dotting tea”, and the tool used was a matcha whisk. Emperor Huizong of the Song Dynasty also specifically described the matcha tea whisk in “Daguan Tea Theory”: “The tea whisk is made of bamboo silk and is shaped like a broom. It is used to stir the tea soup. The tea whisk should be made of vigorous and mature bamboo. The stem of the tea whisk should be thick and heavy, and the bamboo bundle should be sparse and strong. The roots of the bamboo bundle should be strong and the ends must be thin, and the bamboo bundle should look like the blade of a sword. The stem of the tea whisk should be thick and heavy, so it can be held firmly and move freely. Bamboo bundle It’s sparse and strong like the edge of a sword, so when you stir the tea soup, even if you use too much force, there will be no foam.”
The Types of Matcha Whisk
Matcha whisks are divided into different types based on the type of bamboo, tine shape, number of tines, thickness and length of bamboo, and thread color. Different tea ceremony sect use different matcha tea whisks. According to the number of tines, the common ones are Heiho (16 prongs), Araho (36 prongs), Naka-araho (48 prongs), Tsuneho (64 prongs), Kazuho (72 prongs), and 80 prongs, 100 prongs, 120 prongs, etc., which can make matcha of different strengths and qualities.
- For thin matcha tea, it is recommended to use a tea whisk with a relatively fine fringe, such as 80 prongs or 100 prongs. This is because the thin matcha whisk encourages the brushing to create dense foam as rich as milk.
- For strong matcha tea, it is recommended to use whisk with fewer tins such as Araho (36 prongs), Tsuneho (64 prongs), and Kazuho (72 prongs). This is because the process of making strong matcha tea is “practice tea” instead of “making tea”. Making tea means using a tea whisk to stir the matcha, so that it can be enjoyed smoothly and without particles, without pursuing dense foam. Therefore, when using a tea whisk for strong tea, you can choose a matcha whisk with slightly fewer tines.
- Beginners usually start with thin tea. The taste is dense and smooth and easy to accept in the mouth. Therefore, it is recommended to choose 100 prongs and 120 prongs whisks.
How to prepair the matcha whisk before making matcha tea?
Before use, the matcha whisk needs to be warmed with hot water, and the head of the matcha whisk should be immersed in the hot water to moisten it. In this way, the tines become softer and easier to drink tea, and it also protects the tea whisk. In a dry state, the matcha whisk is easy to break and deform, making it difficult to dotting tea.
When you soak the whisk in hot water for the first time, the tea leaves will spread out and the tines will stretch out as a whole. This is normal.
How to make matcha tea?
Preparation
- Matcha powder: Choose high-quality matcha powder, not food grade. Food-grade matcha powder has a strong, bitter taste, mainly because the taste of food-grade matcha powder must be able to overpower other ingredients.
- Hot water: The water temperature should be 60~90℃. If the water temperature is too high, the matcha will taste bitter.
- Matcha whisk: It is recommended to use a bamboo matcha whisk. In comparison, the foaming effect of electric stirrers is worse than that of bamboo whisks.
- Matcha bowl: It is best to have a wide mouth and a deep bowl.
Make matcha
Prepare the necessary tea utensils (matcha, matcha whisk, matcha bowl, matcha spoon)- Soak the matchawhisk in warm water
- Use a matcha scoop to pick out 2g of matcha powder
- Add 5ml of cold purified water to make the paste
- Use a whisk to beat until smooth, no particles or dry powder.
- Add 60ml of purified water with a temperature of around 80℃
- Use the strength of your wrist to drive the tea whisk to draw “M”shape quickly, try not to stick to the bottom of the bowl, and let the air fully enter
- When a large amount of tea foam begins to form, finish with の and finish by ordering tea.
- Until the tea soup is finished, the rich and delicate creamy tea foam still remains at the bottom of the bowl.
Prepare the necessary tea utensils (matcha, matcha whisk, How to care for the matcha whisk after making matcha?
The matcha whisks need to be cleaned after use. Do not use a dishwasher or clean them with dish soap. Wash them and place them in a dark and ventilated place to dry naturally, and then store them in a cool place. Keeping the tea whisk on a whisk stand (chasen holder) can prevent the whisk from deforming.
Tea whisks are consumables, and even if they are used carefully, their lifespan is only about one year. If used every day, the usage period is about 3-4 months, depending on the user’s strength, technique, storage and preparation before use.
