"Matcha broom golden bamboo 80"
For fine, elegant matcha
A matcha whisk, also known as a chasen, is essential for creating the fine froth on your matcha. The fine ribs of the chasen make it particularly easy to whip the powdered tea leaf - without lumps and with a delicate crema. For easy preparation at home, we recommend first mixing the powder with a few drops of water to form a thick paste and then adding the remaining water. Then you should use the chasen to paint an M-shape into the matcha in rapid wrist movements, rather than stirring in circles. After just a few seconds, a froth will form. When foaming, you will notice that especially with an Usucha, larger brooms are easier to handle and the foam will be finer.
Preparation and storage
To enjoy your match whisk for a long time, we recommend dipping the whisk in warm water for a short time before preparing the tea to make it soft and flexible. Due to the fine work of the curved tines, they will relax a bit after the first use and the bamboo will gradually move back to its natural shape. To avoid this and keep the shape of the matcha broom as long as possible, we recommend storing it on a matcha broom stand (kusenaoshi). Since it is a natural product, there may be slight variations in shape and color.
Sizes and number of struts.
Although sizes are traditionally referred to the number of tines (struts), it is rather the combination of the diameter of the bamboo and the fineness of the tines that are relevant to the size designation. Our matcha whisks are made by hand from high quality bamboo. For this purpose, the bamboo stick is cut at the upper end to create fine tines, which are then shaped. The thicker the bamboo, the more struts can be formed, resulting in different \"sizes\". The diameters of common matcha brooms are very similar and suitable for matcha bowls from about Ø 11 cm. For smaller matcha bowls are suitable narrow brooms such as the matcha broom Kurotake.
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Keiko
Keiko Tee von Shimodozono Co. Ltd., Kagoshima City
Our Japanese tea supplier is located on the Kagoshima Peninsula in the southern part of Japan. In a subtropical climate, with volcanic soils, our tea varieties are cultivated on an organic farm. All Keiko teas are shaded with nets - this ensures higher quality despite lower yields. The valuable plants grow more slowly due to the shading, but also produce more active ingredients and flavor compounds, resulting in significantly more aromatic teas. The typical processing of tea leaves in Japan involves steaming, cooling, rolling, drying, and then vacuum-sealing under a protective atmosphere.
Optimal enjoyment in organic quality
Did you know that the Shimodozono Organic Farm in Japan was the first to be certified according to EU organic regulations? Furthermore, Keiko teas in Germany are tested by independent laboratories for radiation levels and unwanted pesticides, yielding excellent results. This provides the best foundation for healthy and high-quality tea enjoyment.
Manufacturers:
SHIMODOZONO INTERNATIONAL GmbH,
Strothestrasse
50,
49356
Diepholz,
Niedersachsen
Deutschland,
https://www.keiko.de
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