If you are new to matcha, names such as chawan, chasen and chashaku can make the traditional setup seem more complicated than it really is.
Do you need all of these tools to make matcha? No. You can start with just matcha, a suitable bowl and a whisk. Dedicated matcha tools are not essential, but they can make preparation easier and the experience feel a little more special.
Chawan — Matcha Bowl
A chawan is the bowl traditionally used for preparing and drinking matcha.
Its wide, open shape gives the chasen enough room to move quickly back and forth, which is harder to do in a narrow mug or cup.
You do not need a dedicated chawan to start — any bowl that is wide and deep enough for whisking can work well.
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Chasen — Bamboo Matcha Whisk
The chasen is the traditional bamboo whisk used to mix matcha powder with water.
Its fine bamboo tines disperse the powder quickly while incorporating a small amount of air, helping create the smooth texture and fine surface foam associated with usucha, or thin matcha.
If you only choose one traditional matcha tool, the chasen is the most useful place to start.
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Chashaku — Bamboo Matcha Scoop
A chashaku is the slim bamboo scoop traditionally used to transfer matcha powder into the bowl.
It is useful for portioning matcha, but it is not intended for precise measurement. The amount in each scoop can vary, so a kitchen scale is more reliable when consistency matters.
Explore our bamboo matcha spoon
Matcha Sifter
A matcha sifter helps break up the small clumps that naturally form in fine matcha powder.
Place the sifter over the chawan, add the matcha with the chashaku, and gently work the powder through the mesh. Sifting is especially useful if the powder has compacted slightly during storage.
Matcha Whisk Holder
A matcha whisk holder supports the chasen as it dries and helps the bamboo tines keep their curved shape between uses.
It is not needed for preparing matcha, but it is useful for storing and caring for a chasen over time.
Explore our ceramic whisk holders and wooden whisk holder
How to Make Matcha at Home
Before preparing the matcha, pour a little warm water into the bowl and briefly dip the bamboo tines of the chasen into it. This warms the bowl and softens the whisk. Pour away the water and dry the bowl.
Then:
1. Place the sifter over the bowl, add about 2g of matcha with the chashaku, and gently sift it into the bowl.
2. Pour in around 60ml of water at about 80°C. The ideal temperature can vary depending on the matcha, so check the preparation instructions on the package when available.
3. Whisk briskly for about 15 seconds. Keep your wrist relaxed and move the chasen rapidly back and forth in a small zigzag or M-shaped motion rather than stirring in circles. Stop when the matcha is evenly mixed and a fine layer of foam has formed.
4. Rinse the chasen with clean water after use and leave it to air-dry in a well-ventilated place.
This makes a small bowl of usucha, or thin matcha.
For a larger drink, whisk the matcha with the initial 60ml of water first, then add more hot water until it reaches the strength and volume you prefer.
Enjoy the Process
Traditional tools can make matcha preparation smoother and more enjoyable, but they are only part of the experience.
Over time, you may find yourself adjusting the amount of matcha, water temperature or whisking style to suit the taste and texture you prefer. Some tools may become favourites, while others may matter less.
That is part of the enjoyment — getting comfortable with the process and finding your own way to make matcha.
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