Matcha tea brush - Matcha beater - 80 brushes

This matcha tea whisk is made of bamboo. We checked with our supplier: our matcha whisks and bamboo matcha spoons are made in China.

The whisk follows the classic model with 80 fine prongs, as has been used in Japan for centuries to whisk matcha.

Put about 1.5 to 2 grams of matcha, which is roughly a teaspoon, in a matcha bowl and pour in a small splash of water at about 80 degrees. Whisk with the matcha whisk in a quick W motion from your wrist until the lumps are gone and a fine layer of foam forms.

Then top up with hot water or with warm milk for a matcha latte. Matcha does not need to be sieved or filtered, you simply drink the powder along with it.

Rinse the whisk with warm water straight after use and do not use any washing up liquid. Shake the water out and let it air dry, preferably upright on a whisk holder so the prongs keep their round shape.

We advise against putting the matcha whisk in the dishwasher and against ever storing it while damp, because that can damage the bamboo or make it go mouldy.

The more prongs a matcha whisk has, the faster the powder dissolves and the finer the foam becomes. With the 80 prongs of this whisk you get the lumps out quickly and swiftly whisk up a creamy layer of foam on your matcha.

That does not work well. With a fork, spoon or metal whisk you almost always end up with lumps, because they do not distribute the fine powder through the water.

The fine bamboo prongs of this matcha whisk do break up the lumps and at the same time bring air into the tea, which gives you the characteristic layer of foam.