Description

Bamboo brush for Matcha tea, 茶筅 kurotake

Bamboo brush for whisking Matcha tea (also calleda: "Matcha whisk” or “bamboo brush"). The brush is made from one stalk of dark bamboo (kurotake). The brush has 100 teeth and is designed for preparing Usucha (liquid Matcha) tea. 

How to prepare Matcha tea?

Depending on the desired result, Matcha tea can be prepared in two ways: Matcha - preparation methods

Instruction:

1. Add 1/3 cup of hot water and add the matcha whisk to warm it up. Once the bowl is hot, pour the water into a measuring cup and dry the bowl with a paper towel. Measure out 70ml of water for Usucha or 40ml for Koicha and leave to cool.
2. Using a bamboo spoon, add the matcha powder to the bowl (2 tablespoons to make Usucha or 3-4 tablespoons to make Koicha). We strongly recommend pouring the powder through a sieve to eliminate grains.
3. When will the water cool down to 60-70 ⁰C, pour it into a bowl.
4. If you want to get Usucha, whisk the matcha vigorously with a bamboo whisk (W motion) until air bubbles and a soft foam form.
5. If you want to get Koicha, don't beat the tea. Blend gently horizontally, vertically, and in a 360-degree circular motion for a thicker, foam-free texture.

Koicha (Thick Matcha)

If you want to prepare Koicha, do not whisk the tea. Blend gently horizontally, vertically and in a 360-degree circle for a thicker texture without foaming.

Ususcha (Liquid Matcha)

If you want to prepare Usucha, whisk the Matcha vigorously with a bamboo whisk (in a W motion) until air bubbles form and a soft foam forms.

IMPORTANT: Before the first use, we recommend keeping the mop in hot water (about 3-5 minutes). After each use, it is necessary to rinse and leave to dry on a ceramic stand or placed in a dry place.

What is Matcha Powder?

Matcha tea these are unrolled tea herbs that have been ground into a powder using a stone pestle. Matcha tea grown in the shade - the tea bushes are covered with a bamboo roof to protect them from direct sunlight, which prevents the tein from converting into catechin, which gives the tea its bitterness. Tea made this way also has more chlorophyll in the leaf.

Matcha tea it is mostly used in tea ceremonies in Japan. Matcha is also used to make ice cream, cakes and other sweets.

Matcha for the ceremony is made from the first-picked leaves, and only the soft part of the leaf without the veins is used for the powder. Ceremonial Matcha is sweeter and more vibrant in color than Culinary Matcha, whose powder is made from second-picked leaves - the whole leaf with veins is mashed.

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