Tools for Making Matcha: Items for Enjoying Japanese Tea at Home

Sadou (Japanese Tea Ceremony) is a traditional ritual in Japan, where hot water is used to prepare matcha. Here are the tools typically used for making matcha:

• Matcha
• Chasen (Matcha Whisk)
• Matchawan (Matcha Bowl)
• Yuzamashi Chawan (Cooling Bowl)
• Chashaku (Tea Scoop)
• Tetsubin (Iron Kettle)
• Chakoshi (Tea Sifter)
• Tenugui (Towel)

When preparing matcha at home, there’s no need for extensive knowledge or formal steps. Some of the items listed here are optional, but we’ll introduce a full range of tools.

Matcha

View Detail Matcha is made by drying tea leaves harvested from tea fields and grinding them into powder using a stone mill. Different grades of matcha are available, with higher-quality matcha offering richer flavor, sweetness, and higher concentrations of beneficial compounds.

Chasen (Matcha Whisk)

View Detail The Chasen is a small bamboo whisk used to mix matcha. The Japanese word “cha” means “tea,” while “sen” refers to the broom-like shape of this whisk.

Different types of Chasen are used depending on the type of matcha, but for casual home use, a whisk with around 100 prongs is most common (though variations range from 16 to 120 prongs, with actual counts being slightly lower).

More prongs produce finer bubbles, resulting in a soft, frothy texture. However, as the number of prongs increases, the handle also becomes thicker, making it harder to use.

Due to the growing popularity of matcha, most chasens available today are affordable, mass-produced options from China, making Japanese-made chasens more rare and valuable. Higher-quality chasens use better bamboo, providing flexibility and durability. When the tips start to break, it’s time to replace your whisk.

Matchawan (Matcha Bowl)

View Detail The Matchawan is used for both mixing and drinking matcha. If you don’t have a dedicated matcha bowl, any bowl large enough to whisk in will work. However, using a favorite Matchawan can enhance both the experience and flavor.

The word “cha” means “tea,” as in Chasen, and “wan” means “bowl.” Note that “chawan” alone typically refers to a rice bowl in Japan (as rice is a staple), so “matchawan” distinguishes it as a bowl specifically for matcha.

Yuzamashi Chawan (Cooling Bowl)

View Detail When making matcha, the ideal water temperature is around 80°C (176°F). Instead of pouring boiling water directly into the Matchawan, you can cool it first by pouring it into a Yuzamashi Chawan. This helps create a smoother and more flavorful matcha.

Chashaku (Tea Scoop)

View Detail Though a small teaspoon can work, using a Chashaku can enhance the experience. Since it’s not a measured scoop, beginners may want to measure out the quantity of one scoop initially for future reference.

Tetsubin (Iron Kettle)

Traditionally, it’s believed that water boiled in a Tetsubin has a better taste. This is because the iron from the kettle slightly dissolves, creating a softer water taste, and the inner surface absorbs chlorine from tap water, often leaving a white residue over time.

The Tetsubin’s quality improves with use, leading to clearer water and a mellower taste. Though somewhat pricey, a well-maintained Tetsubin can last a lifetime, making it a valuable tool for enjoying high-quality matcha.

Chakoshi (Tea Sifter)

After opening a package of matcha, the powder can clump over time, making it hard to mix evenly with water. Using a Chakoshi to sift the matcha can break up any clumps, allowing for a smoother, more refined texture.
Finely sifted matcha provides a more delicate taste, so it’s recommended to use a sifter regularly, regardless of how recently the matcha was opened.

Tenugui (Towel)

View Detail A Tenugui is useful for wiping the Matchawan and Chashaku. After use, covering your set of tools with a Tenugui also helps protect them from dust.