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Wakaba Japanese Matcha Set – 4 Bamboo Pieces

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39,90€
39,90€
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The Wakaba matcha set brings together the four pieces you need to make matcha: the bowl, the bamboo whisk, the measuring scoop and the whisk holder that keeps the chasen in shape. Enough to start without hunting for anything else — the tea is not included.

  • 4 pieces: bowl, whisk, scoop, whisk holder
  • Bamboo whisk (chasen) with fine tines
  • Bamboo bowl with a scalloped rim, light and unbreakable
  • Glazed ceramic whisk holder, celadon green
  • Wide base: the whisk works flat and the foam comes up better
  • Tea not included

● The four pieces and what each one does

Making matcha calls for specific tools: the powder does not dissolve, it is held in suspension. Every piece in the set is there for that.

PieceJapanese nameWhat it is for
The bowlchawanWide enough and low enough to let the whisk work flat
The whiskchasenIts fine tines break up the lumps and raise the foam
The scoopchashakuMeasures the powder: one or two scoops per bowl
The holderkusenaoshiDries the whisk tines down and keeps its shape

● Making matcha, step by step

  1. Measure one or two scoops of matcha into the bowl, about 2 g. Sift it if the powder has clumped.
  2. Pour in 60 to 70 ml of water at 70-80 °C. Never boiling: water that is too hot turns matcha bitter.
  3. Whisk in a W, from the wrist, without pressing on the base. The movement comes from the forearm, not the shoulder.
  4. Keep going for 15 to 20 seconds, until a fine, even foam covers the whole surface.
  5. Drink it straight away: matcha settles and sinks after a few minutes.

If the foam will not come up, it is almost always one of three things: water too hot, not enough powder, or the whisk pressed too hard against the base.

● A bamboo bowl rather than ceramic

The traditional matcha bowl is ceramic. This one is bamboo, and that is a practical choice: it is far lighter, it does not shatter if it falls, and it stays warm in the hand where ceramic heats up.

Its shape follows that of a chawan: wide and shallow, so the whisk sweeps the base without being cramped. The scalloped rim and the facets cut into the body give it its look, and the bamboo shows its vertical fibres.

● The whisk holder, the piece nobody thinks to buy

A chasen is expensive and spoils quickly if left to dry flat: the tines close in, lose their shape, then snap. The kusenaoshi — that small ceramic stand — exists precisely for this.

After rinsing, you set the whisk on it, tines down. It air-dries holding its original curve and lasts far longer. This is the accessory most entry-level kits leave out.

● Caring for the set

  • The whisk: rinse it in clear hot water right after use. Never soap, never the dishwasher.
  • Dry it on its holder, tines down, in open air — never in a closed cupboard.
  • The bowl: hand wash in warm water, dry immediately. No dishwasher, no microwave.
  • The scoop: wipe it dry with a cloth. It does not need washing with water.
  • The holder: hand wash — it cleans like any glazed ceramic.
  • Never leave anything to soak: bamboo swells and eventually splits.

● Build your Japanese table

The Wakaba set rounds out our Japanese tableware range. If you prefer steeped tea to whisked tea, have a look at our Japanese teapots, and to go alongside, our Japanese bowls. It also sits among our Japanese gift ideas.

● Specifications

Contents4 pieces: bowl, whisk, measuring scoop, whisk holder
MaterialBamboo
Whisk holderGlazed ceramic, celadon green
BowlBamboo, scalloped rim, faceted body
UsePreparing matcha
TeaNot included
CareHand wash, whisk rinsed in clear water without soap

● FAQ: Japanese matcha set

Is the matcha tea included?

No. The set contains the four utensils — bowl, whisk, scoop and holder — but not the powder. Allow about 2 g of matcha per bowl, that is one or two scoops.

Do I really need a bamboo whisk?

Yes, if you want foam. Matcha does not dissolve: it is held in suspension. A spoon leaves lumps and a deposit, whereas the fine tines of a chasen break the powder up and trap air.

What temperature should the water be?

Between 70 and 80 °C, never boiling. Water that is too hot scorches the powder and makes the matcha frankly bitter. With no thermometer, boil the water then wait two to three minutes.

How do I clean the bamboo whisk?

In clear hot water, right after use, swirling it in a bowl of water. Never soap, never the dishwasher: detergent clings to bamboo and ends up in the next cup.

What is the little ceramic stand for?

It is a kusenaoshi, a whisk holder. The chasen dries on it tines down, which keeps its curve. Without it the tines close in and snap far sooner.

Why is the bowl bamboo and not ceramic?

It is a practical choice. Bamboo is much lighter, it does not break if it falls, and it stays warm in the hand when ceramic heats up. The shape itself follows a chawan: wide and shallow.

Can the bowl go in the dishwasher?

No — not the bowl, the whisk or the scoop. Bamboo takes to neither dishwasher heat nor detergents. Hand wash in warm water and dry immediately.

How long does a bamboo whisk last?

Entirely down to care. Rinsed in clear water and dried on its holder, a chasen lasts several months of regular use. Left damp and flat, it spoils in weeks. The tines are a wearing part: they do eventually snap, and that is normal.

Is this set suitable for a beginner?

Yes, that is rather the point: it brings the four pieces together at once, with nothing to track down separately. The only thing left to buy is the matcha powder.

Is the set made in Japan?

No. It takes the shapes and the uses of Japanese matcha utensils, but it is not made in Japan. We would rather say so plainly than leave any doubt.

Does it make a good gift?

Yes, especially for someone who has tried matcha at a café and would like to make it at home. The set is complete, it is grasped in one go, and it raises no question of size or taste.

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