Some things are better done the traditional way

I remember my first cup. The full-bodied taste that lingered long after that first warm sip. Earthy. Wholesome. Smooth, with subtle hints of sweet— I was instantly hooked. It wasn’t long after that I purchased my first matcha powder, and began to experiment trying to recreate that delicious electric green cup I so much enjoyed.

It was then I realized just how much the flavor spectrum can vary from one grade of matcha to the next. But it’s not just the grade of matcha that matters— It’s how you prepare it. The full-bodied green taste of matcha is caused by what are called “polyphenols” in the tea leaf. If you add too much matcha powder these polyphenols are overpowering, and you create a bitter tea. If you add too little matcha powder, your cup may taste empty, and each sip will leave you yearning for more flavor.

Creating the perfect cup

Creating the perfect cup starts with creating the perfect tools. The traditional bamboo tea whisk (chasen) and chashaku have been the tool of choice for creating the perfect frothy matcha for over 1000 years —and I have found this truly is the best way to prepare a cup.

Our process is simple, to create the perfect whisk, you need to start with the best material. Our team hand inspects each bamboo rod for blemishes and integrity. Any piece of bamboo that doesn’t meet our standards is rejected. Only after selecting the best bamboo material does our team begin the production process by hollowing out the bamboo rods, and cutting them down to the perfect length for the tea whisks.

The next step is the most important part in the process. Our specialists hand curl each tine to create the perfect matcha brush. The soft brushing motion of the tines is what gives matcha the perfect consistency, and without this integral step in our process, the tea will not come out the same.