Matcha & Matcha Utensils

The preparation of Matcha is different than any other tea. Because it is ground so fine, you will--obviously--only get one infusion from each cup you prepare. There are two methods of making Matcha, depending upon the occasion and/or your particular taste: thin (usucha) and thick (koicha). Both require special equipment: a Matcha bowl (Chawan), a Matcha whisk (Chasen), a Matcha scoop (chashaku), a Matcha sifter (furui) and a linen tea cloth (chakin.)  Those are the essentials, but there are also several other utensils one can use to facilitate Matcha preparation.  For an in-depth explanation of Matcha preparation please check out our Matcha pages.