Reviewed by: Takahiro Sugiyama (CEO, meguri Inc.)
A “matcha set” is often the first thing a café starting to serve matcha, or someone who wants to make matcha at home, looks for. What is inside varies by product: some sets have only three tools, others include a tea strainer and a whisk stand. Here we check what each tool in a set does using the published information of long-established Japanese tea companies and a public body, then look at how a home set differs from a café counter, how many of each to buy, and how to clean and replace each tool.
What is a matcha set?
A matcha set is a collection of tools for whisking matcha (mixing it with hot water and frothing it). The core is a tea bowl, a chasen and a chashaku, and some sets add a whisk stand and a tea strainer. A set built around the whisk and scoop is also called a matcha whisk set.
A public body lists three tools
The Kyoto Prefectural Tea Research Institute lists three things to prepare in its guide to making matcha: a matcha tea bowl, a chasen and a chashaku. It then says to sift the matcha through a tea strainer once to remove lumps before using it. Because the strainer appears in the steps, the tools you actually use come to four, including the strainer.
Brewing, whisks and bowls are covered in other articles
The amount, water temperature and time are covered in How to make matcha, where the chasen is made, its types and how to soak and dry it in Matcha whisk (chasen), and the shape, size, pottery and safety standards of tea bowls in Matcha bowl (chawan) guide. This article covers how to put the whole set together and how to keep it in use.
What each tool does
The five tools split the work in this order: measure, sift, whisk, drink (or pour) and dry. You can still make matcha with one missing, but the work it would have done moves to another step.
The role of each tool
| Tool | Role | Material of Ippodo Tea’s product |
|---|---|---|
| Chashaku (scoop) | Scoops matcha out of the tin and measures it | Bamboo |
| Tea strainer (chakoshi) | Sifts matcha to remove lumps | Stainless steel |
| Tea bowl (chawan) | Matcha is whisked in it and drunk from it | Ceramic (Mino-yaki) |
| Chasen (whisk) | Mixes hot water and matcha and makes the foam | Bamboo |
| Whisk stand (chasen-tate, kusenaoshi) | Holds the washed chasen tips-down while it dries, keeping its shape | Ceramic |
Ippodo Tea says the curved tip and sharp, nearly 90-degree angle of the chashaku make it easy to take powder out of narrow matcha containers. The whisk stand is the holder you put the rinsed chasen on, tips down, so it dries before the next use.
Tools that sets often leave out
For lattes, you can whisk in a bowl with a spout (katakuchi) instead of a tea bowl and then pour into the glass. Ippodo Tea publishes a method in which 6g of matcha and 180mL of hot water are whisked in the spouted bowl and divided into three cups. If a shop wants the amount and temperature to be the same every time, it also buys a scale and a thermometer separately from the set.
How many grams is one scoop?
Long-established tea companies and a public body describe the scoop differently, and one serving of usucha (about 2g) is given as anywhere from 1.5 to 2 scoops. A chashaku is carved from bamboo, so each one is a slightly different shape.
Comparison by source
| Source | Matcha for one usucha | Measured with a chashaku | Without a chashaku |
|---|---|---|---|
| Kyoto Prefectural Tea Research Institute | About 2g | 2 scoops | 1 light teaspoon is 2g |
| Ippodo Tea | About 2g | 1.5 heaped scoops | 1 level teaspoon |
| Yamamasa Koyamaen | 1.5–2g | One and a half scoops | Not stated |
Ippodo Tea calls the chashaku imprecise
Ippodo Tea says measuring with a chashaku is “beautifully imprecise”: it measures 1.5 heaped scoops for about 2g, but some days the amount will be bigger and some days smaller. It also explains that because bamboo is a natural material, the appearance and shape of each chashaku vary slightly.
Source: Ippodo Tea, “Matcha Ladle (Chashaku) – Plain” https://ippodotea.com/products/matcha-ladle-chashaku-plain
In a café, scoop with the chashaku and weigh on a scale
From here on is our editorial view. When you make matcha for yourself at home, the variation in a scoop can be enjoyed as a difference in taste. If a shop wants the same taste every day, it sets one serving of matcha in grams and weighs it on a scale. The chashaku is then used to take matcha out of the tin and put it into the strainer. A scale that reads to 0.1g shows differences such as 2g against 2.5g.
Sifting: a tea strainer for a few servings, a sieve ahead of busy times
Matcha is a fine powder that forms lumps easily, so it is sifted before whisking. For a few servings use a tea strainer, and for many servings use a matcha sieve (furui).
Why lumps form
Ippodo Tea says lumps form naturally in matcha because of static electricity, moisture, and the powder’s own weight when it sits for a long time. Yamamasa Koyamaen says matcha is a powder of about 10 microns, so it easily forms lumps from static electricity and its own weight in storage. Yamamasa Koyamaen also writes that if water drops from hands or tools fall into the matcha, they form hard lumps that sifting cannot break. Keep the tools you sift and scoop with dry.
Tea strainer or sieve
| Tool | Ippodo Tea’s description | Suited to |
|---|---|---|
| Tea strainer (chakoshi) | Put matcha in a dry strainer and push it through the mesh with a chashaku or spoon, straight into the bowl | A few servings |
| Matcha sieve (furui) | Put matcha on the mesh and move the included bamboo spatula across it to sift a batch at once. Holds about 50g | Many people, sifting ahead of time |
Ippodo Tea says that when people gather to drink matcha, sifting the powder at one go beforehand with the sieve gives clump-free matcha. Yamamasa Koyamaen, on the other hand, says to sift just before use.
How to decide in a shop
From here on is our editorial view. Putting the two together, a shop can start with these rules:
- At quiet times, sift each serving with a tea strainer
- Before a busy period, sift only what you will use that day with the sieve, and keep it in a dry container with a lid
- Use up sifted matcha the same day, and do not put leftovers back into the original tin
How to store matcha itself is covered in Does matcha go bad?.
What to look at when choosing a set
When choosing a set, look less at the number of pieces and more at whether the whisk and bowl work as tools on their own, and at the material, country of origin and cleaning instructions.
The country of origin differs by tool
Ippodo Tea’s English online store lists the country of origin of each tool.
| Ippodo Tea tool | Origin shown |
|---|---|
| Chasen #1 (for daily use) | South Korea |
| Chasen #2 (for first-time chasen users) | Hangzhou, China |
| Chashaku | China |
| Tea strainer | Japan |
| Whisk stand | Japan |
| Tea bowl (Mino-yaki) | Gifu Prefecture, Japan |
Even the tools of a long-established Kyoto tea company are not all made in Japan. Japan’s chasen-making area is Takayama in Ikoma, Nara Prefecture, and the Cabinet Office’s magazine “Highlighting Japan” (July 2016 issue) reported that the number of workshops in Takayama had fallen to 18 because of large volumes of imports. If the origin matters to you, check where the chasen was made on the set’s label or with the seller.
A set or separate pieces
From here on is our editorial view. For starting at home, a set with a tea bowl, chasen, chashaku, whisk stand and tea strainer is enough. A café needs spare whisks and will add bowls of the same model when one chips, so check first that you can buy the same models separately later. Choose the number of prongs and the whisk shape with Matcha whisk (chasen), and the bowl capacity with Matcha bowl (chawan) guide.
Cleaning instructions
Whether a tool can go in the dishwasher or be washed with detergent or bleach depends on its material (see “Cleaning and when to replace” below for each tool). If a set comes without instructions, ask the seller how to clean each tool before you buy.
A home set and a café counter
The types of tools are the same at home and in a café, but a café adds tools that keep the amount and temperature the same, and spares for the tools that are drying.
What to add
| Item | Home | Café counter |
|---|---|---|
| Measuring matcha | Chashaku | Scoop with the chashaku, weigh on a scale (0.1g) |
| Sifting | Tea strainer | Tea strainer, plus a sieve for batches |
| Vessel | Tea bowl | Tea bowls for straight matcha, a spouted bowl for lattes |
| Hot water | Boil and let it cool a little | A kettle with temperature control, or a thermometer |
| Chasen | One | The ones in use, the ones drying, and spares |
| Cloth for wiping | Can be shared with the table cloth | A clean cloth kept only for the tools |
For the water temperature, the Kyoto Prefectural Tea Research Institute gives 70–80°C, and Ippodo Tea and Yamamasa Koyamaen give 80°C. Once a shop sets its standard temperature, it uses the kettle or a thermometer to hit it every time.
Keep the chasen out of the milk
Ippodo Tea says to use the chasen only with water and matcha, and to add the milk for a latte after whisking. At the counter, keep the chasen and the milk-frothing tool separate. The steps for iced lattes are in Iced matcha latte recipe.
How many to buy
We could not find any public data on how many whisks or bowls a shop needs. What follows is our editorial way of counting, based on Ippodo Tea’s care instructions.
How to count
Ippodo Tea says to rinse the chasen in water after use and to dry it on a whisk stand in the open air. While it is drying, that chasen cannot be used. So count in this order:
- Count how many people whisk at the same time in your busiest period (one chasen and one scale per person)
- Add the same number again for the whisks that are drying
- Add spares for when prongs break
- For bowls and spouted bowls, take the number served at the same time and add the ones being washed and dried
For example, a shop where two people whisk at peak times needs two whisks in use, two drying and at least one spare: five or more in total. You also need one whisk stand for each whisk that is drying.
Use the same models
To get the same result whoever is whisking, use whisks of the same model (prong count, bamboo and maker) and bowls with similar full capacities. A daily routine for rotating whisks is in the section on rotating several whisks in Matcha whisk (chasen). Everything else a shop needs to get started is in How to start a matcha cafe or matcha stand.
Cleaning and when to replace
How to clean depends on the material: bamboo tools are rinsed in water or wiped dry, and some stainless steel and ceramic tools can go in the dishwasher. For none of the tools did we find an official guide that gives a replacement interval in months.
Cleaning each tool (Ippodo Tea’s instructions)
| Tool | How to clean | Dishwasher and detergent | When to replace |
|---|---|---|---|
| Chasen (bamboo) | Rinse in water, without soap, soon after use. Dry it out of its case | No soap | When the tips are broken |
| Chashaku (bamboo) | Wipe with a soft, dry cloth or tissue. No water, no soap. Keep away from heat sources | Do not use | Not stated |
| Tea strainer (stainless steel) | Wash | Dishwasher, detergent and bleach are fine | Not stated |
| Whisk stand (ceramic) | Wash | Dishwasher and detergent are fine. No bleach | Not stated |
| Matcha sieve (tin) | Wipe with a dry cloth or tissue. Water can make it rust | No dishwasher, no detergent | Not stated |
According to Ippodo Tea, the front of a chashaku is the smooth outer skin of the bamboo, while the back is the inner part of the stalk and is slightly rough, so matcha sticks to it more easily. The chashaku is not washed in water because a wet chashaku absorbs matcha powder. Care for tea bowls (crazing, mould, dishwashers) is covered in Matcha bowl (chawan) guide.
Rules for shops in Singapore
Regulation 21 of Singapore’s Environmental Public Health (Food Hygiene) Regulations says that every person engaged in the sale or preparation for sale of food shall not do the following with equipment:
| Regulation 21 | What it prohibits |
|---|---|
| (a) | Wiping or polishing any apparatus, appliance, utensil, receptacle or food with any cloth other than a clean cloth kept solely for the purpose |
| (b) | Using crockery, utensils or appliances that have been applied to the mouth unless they are thoroughly washed and cleaned first |
| (c) | Using, or having for use, crockery, utensils or appliances that are chipped, broken, cracked or damaged |
| (d) | Using unclean water to wash food, crockery, utensils or anything else |
| (e) | Stacking crockery, utensils, containers or receptacles containing food in a way that contaminates the food |
Source: Singapore Statutes Online, “Environmental Public Health (Food Hygiene) Regulations” Regulation 21 https://sso.agc.gov.sg/SL/EPHA1987-RG16?ProvIds=pr21-
Applied to matcha tools, this means the following (applying it is our editorial view):
- Wipe the chashaku and chasen with a clean cloth kept only for the tools
- Do not stack bowls or spouted bowls holding matcha in a way that contaminates what is inside
- Keep chipped bowls and cracked whisk stands or spouted bowls off the counter
- Rinse the chasen in clean water
Decide in advance when to replace
Apart from the chasen, we found no official guide to when to replace each tool. From here on is our editorial view. Replace a chashaku when its tip chips or when smells or stains no longer wipe off, and a tea strainer when the mesh is dented or torn. As Singapore’s regulation says, stop using bowls and whisk stands in the shop once they chip or crack.
Even with the same tools, changing the grade or grinding method of the matcha changes the foam and colour. The differences between grades are covered in Matcha grades, and how to choose matcha for lattes in How to choose matcha for café lattes. Omakase Matcha does not sell tools, but it supplies matcha from five origins (Uji, Yame, Shizuoka, Kagoshima and Miyazaki) from 1kg, and you can try three types as samples with your own tools.
Sources
- Kyoto Prefectural Tea Research Institute, “抹茶のいれ方” (How to make matcha, in Japanese) https://www.pref.kyoto.jp/chaken/irekata_maccha.html
- Yamamasa Koyamaen, “抹茶の点て方” (How to whisk matcha, in Japanese) https://www.yamamasa-koyamaen.co.jp/enjoy/2019/post/
- Yamamasa Koyamaen, “抹茶の取り扱い” (Handling matcha, in Japanese) https://www.yamamasa-koyamaen.co.jp/matcha/basic/handling.html
- Ippodo Tea, “Usucha (Thin Matcha)” https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/usucha-thin-matcha
- Ippodo Tea, “Basic usucha” https://global.ippodo-tea.co.jp/blogs/tea-recipe/basic-usucha-matcha
- Ippodo Tea, “Usucha for a Group (Three Servings)” https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/usucha-for-a-group-makes-3-servings
- Ippodo Tea, “Matcha Ladle (Chashaku) – Plain” https://ippodotea.com/products/matcha-ladle-chashaku-plain
- Ippodo Tea, “Matcha Whisk – Chasen #1” https://ippodotea.com/products/matcha-whisk-chasen-1
- Ippodo Tea, “Matcha Whisk – Chasen #2” https://ippodotea.com/products/matcha-whisk-chasen-2
- Ippodo Tea, “Chasen (Matcha Whisk) Care” https://ippodotea.com/blogs/recipes-to-brew-japanese-tea/chasen-pointers
- Ippodo Tea, “Tea Strainer (Chakoshi)” https://ippodotea.com/products/tea-strainer-chakoshi
- Ippodo Tea, “Whisk Stand (Chasen-tate)” https://ippodotea.com/products/whisk-stand-chasen-tate
- Ippodo Tea, “Matcha Tea Bowl – Cream (Mino-yaki)” https://ippodotea.com/products/matcha-tea-bowl-cream
- Ippodo Tea, “Matcha sieve” https://global.ippodo-tea.co.jp/products/utensils901013
- Cabinet Office, Government of Japan, “Highlighting Japan” July 2016, “茶筌の道” (The way of the chasen, in Japanese) https://www.gov-online.go.jp/eng/publicity/book/hlj/html/201607/201607_12_jp.html
- Singapore Statutes Online, “Environmental Public Health (Food Hygiene) Regulations” Regulation 21 https://sso.agc.gov.sg/SL/EPHA1987-RG16?ProvIds=pr21-
