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Whiskee Matcha

Chasen - Matcha Whisk

Chasen - Matcha Whisk

$14.99
$14.99
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Type

Elevate your matcha ritual with the Chasen Matcha Whisk, available in three styles: 80 prongs, 100 prongs, and 120 prongs.

New to matcha? The 80-prong whisk is a versatile choice—traditionally used for both koicha (thick matcha) and usucha (thin matcha). It’s sturdy, easy to control, and produces a froth with slightly larger bubbles—perfect for beginner.

For a classic matcha experience with a well-balanced froth and texture, the 100-prong whisk is your go-to. Prefer an ultra-fine, silky froth? The 120-prong whisk is ideal for ceremonial-grade matcha and a refined finish.

Choose the whisk that suits your style and enjoy a smoother, richer cup every time. 

How to store your matcha

Matcha is delicate and loves a cool, dark, and dry environment. To keep it fresh and vibrant:

  • Keep it airtight – Always reseal the container tightly after use to prevent exposure to air and moisture.
  • Store in a cool, dry place – A pantry or cupboard away from sunlight and heat is ideal.
  • For long-term freshness – Once opened, matcha is best enjoyed within 1–2 months. If you're not using it daily, you can store it in the fridge to help preserve its flavor and color — just make sure it's sealed tight to prevent condensation.
  • Avoid strong odors – Matcha easily absorbs surrounding smells, so keep it away from spices or fragrant items.

Properly stored, your matcha will stay fresh, vibrant, and delicious — just the way it should be. 🍵

Classic Matcha Recipe

Ingredients

  • 1 tsp (1–2g) matcha powder
  • 70–80 ml hot water (80–85°C / 176–185°F)

Tools

  • Chawan (matcha bowl)
  • Chasen (bamboo whisk)
  • Sifter (optional but recommended)

Instructions

  1. Sift your matcha into the bowl to remove clumps and ensure a smooth texture.
  2. Heat water to about 80–85°C (not boiling!) — too hot and you’ll scorch the tea.
  3. Add water to the matcha.
  4. Whisk in a zig-zag (M or W shape) using your chasen until you get a frothy, even layer of bubbles.
  5. Sip & enjoy immediately.

Ice Matcha Latte Recipe

Ingredients
• 1–1.5 tsp (approx. 3–4g) matcha
• 40ml hot water (80–85°C)
• 120–150ml milk of your choice
• Sweetener (optional)
• Ice

Instructions

  1. Sift the matcha through a fine sieve to remove clumps.
  2. Whisk or froth the matcha with 40ml of hot water until smooth and lightly foamy.
  3. Fill a glass with ice, then pour in your preferred milk.
  4. Pour the matcha over the milk to create a layered look — stir before sipping.
  5. Add sweetener if desired, and enjoy!
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