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In Japan, the bamboo whisk is the most indispensable tool when it comes to making the best tasting matcha green tea. There are different whisk types depending on the number of their tines. The more tines a bamboo whisk has, the easier it will be to create a creamy and frothy texture.

Since, a tea whisk with fewer tines requires a proper whisking technique, a tea whisk with at least 80 or 100 tines is usually recommended for beginners. Before use, soak the whisk in warm water to soften the bamboo tines. It will help you achieve the perfect creamy and frothy texture of matcha.

Koyu Matcha Bamboo Whisk



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