With this set, preparing matcha is simple and quick. Each pack contains a bamboo whisk (Chasen), a traditional spoon (chashaku), a whisk holder, and a matcha bowl.

Usucha & Koicha are two traditional Japanese styles of ceremonial Matcha preparation. Usucha means a light tea, a finer type of Matcha tea, while Koicha is a thick tea.

Usucha Method:

• Pour about 2 heaping bamboo spoons of matcha tea into a bowl (1g).
• Add about one tablespoon of hot water, and slowly mix with a bamboo whisk to break up any lumps and form a thick paste.
• Again, pour the equivalent of 70 ml of hot water and mix again to achieve a smooth and fine texture.

The Koicha method:

• Pour about 4 good bamboo spoons of matcha tea into a bowl (2g).
• Add about a tablespoon of hot water and slowly mix with a bamboo whisk to break up any lumps and form a thick paste.
• Pour another 35 ml of hot water and mix again. Use the bamboo whisk to carefully mix until you obtain a smooth and homogeneous texture.