Product overview

Your matcha-loving soul will sigh with relief when it sees this set. Inside, you’ll find everything you need to create your most delicious matcha moments:

Metal matcha sieve — a small but mighty hero of your matcha ritual. It’s used to sift the matcha powder and remove any clumps, ensuring a smoother, silkier drink. This little tool is essential for preparing a perfect bowl — it enhances both taste and texture. Before whisking, simply sift the powder — it will dissolve evenly in water, giving that signature silky texture and gentle, balanced flavor.

Chasen (bamboo whisk) — handcrafted from a single piece of bamboo. Its 76 fine prongs work together as a team to whisk matcha into a perfectly smooth, lump-free texture.

Chashaku (bamboo scoop) — the whisk’s reliable companion. It measures just the right amount of matcha for ideal flavor — 1–2 grams of pure satisfaction. No fuss, no guesswork — only precision and Japanese elegance.

Kusenaoshi (whisk holder) — a stylish stand that keeps your chasen in perfect shape after use. It prolongs the whisk’s life and adds that unmistakable aesthetic to your tea set — just like in those calming Japanese TikToks.

Chawan (tea bowl) — a white 550 ml bowl made specifically for preparing and drinking matcha. Its shape is designed for a comfortable grip and precise, effortless whisking.

Specialty Matcha (100 g) — 100% green tea of the Okumidori cultivar from Shiga Prefecture. Shade-grown, finely stone-ground to a soft powder. Spring-summer harvest, single-origin leaves — everything true fans and beginners need for a proper matcha experience. Remember: fresh matcha is priceless matcha. Store it in a cool, dark place, seal the bag tightly, and don’t wait too long to use it — the fresher, the better.

How to prepare your matcha

1. Take your chawan (tea bowl). Pour in some warm water and soak your chasen (bamboo whisk) for a minute to soften the bristles.

2. Dry the bowl with a towel and sift 2 g of matcha — no clumps, okay?

3. Add 80 ml of water at 60°C, and whisk briskly for about 40 seconds in a zigzag motion until you see a fine foam.

4. Final touch: slow down, lift the whisk slightly to pop larger bubbles, and enjoy that silky, creamy texture. Done!

5. Rinse your chasen and enjoy the moment — yes, you can (and should!) slurp; that’s how it’s done in Japan.