Matcha preparation tools
Making matcha the traditional way requires a few specific tools. The bowl needs to be wide enough for whisking, the whisk needs fine tines to break up clumps, and the measuring spoon helps you get a consistent amount each time. You can buy them individually or pick up a set if you're starting from scratch.
What each tool does
Matcha bowl (chawan) — A wide-mouthed ceramic bowl that gives your whisk room to move. The shape matters more than it might seem — trying to whisk matcha in a regular mug is awkward and doesn't produce the same result. Our bowls are wood-fired ceramic, 500–600ml. Browse matcha bowls →
Bamboo whisk (chasen) — Handcrafted with dozens of fine tines that break up powder clumps and incorporate air into the matcha. This is the tool that gives matcha its smooth, slightly frothy texture. Browse bamboo whisks →
Bamboo scoop (chashaku) — A curved bamboo spoon that measures about 2g of matcha per scoop. Not strictly essential (a regular teaspoon works), but it's more precise and sits nicely in a matcha storage tin. Browse bamboo scoops →
Getting started
If you're new to matcha preparation, a set is the simplest way to start. Pair your tools with one of our ceremonial grade matcha powders — ceremonial grade is smoother and less bitter than culinary grade, which makes a difference when you're drinking it straight.
Want to try making matcha before committing to a set? Visit our Salamanca Tea Bar in Hobart — we'll walk you through the process.
Sold out
