Suchen

This 48 prong matcha whisk is handmade in Japan especially for thick style koicha matcha. Not to be confused with imports from China, this authentic hand-made tea whisk is made in Nara Prefecture. There are over 120 different types of Nara tea whisks, with the type of material, shape and number of splines varying according to the school of tea, and also on the kind of matcha to be used.

Note: This while you could use this whisk for other types of matcha, it was designed for use with thick "koicha" matcha. For general matcha brewing, we recommend this tea whisk instead.

About our bamboo tea whisk suppler (view detailed images) - Our whisks are made by the Kubo family located near Nara Japan. You can see them in action on this well made YouTube video making whisks here:

Differences between Japanese and Chinese tea whisks... The vast majority of tea whisks encountered on the market are copies made in China, not Japan. There is almost no market for matcha whisks within China itself, nearly all are exported abroad and surprisingly, even to Japan.

Japanese craftsmen start the whisk making process using a sharp knife to chip the end of the bamboo, giving it a clean sharp break, whereas in China it  tends to be done with a file. Because of this, the tip of the whisk prongs of Japanese whisks are known to last longer.

The bamboo used in Japanese whisks is superior and is dried for well over a year before use, no fungicides are used when producing Nara tea whisks. A real Japanese whisk will cost 2 or 3 times more than a Chinese whisk, naturally. It certainly is possible to make matcha with a Chinese made whisk but for long term reliability, we recommend that you invest in the real deal.

Discover the unique delight of Kawane Wa-Kōcha, a premium Japanese Black Tea from the renowned green tea region of Kawane town (川根町) in Shizuoka Prefecture. While Kawane is primarily celebrated for its green teas, it also boasts a distinguished tradition of black tea production. This exquisite black tea, crafted by a venerated company established in the early Meiji period (circa 1875), is blended by a 73-year-old tea master using traditional techniques reminiscent of Darjeeling but with a distinctive Japanese flair.

Kawane Wa-Kōcha beautifully marries the aromatic nuances of Darjeeling and Ceylon teas, offering a robust aroma, smooth flavor, and subtle Japanese sweetness. It is versatile enough to be enjoyed plain or enhanced with milk and sugar, particularly on the last infusion. The tea utilizes a blend of Zairai and Benifuki clones, and uniquely combines leaves from both the first and second harvests—a practice that enhances its bold flavor, setting it apart from typical Japanese black teas.

For optimal enjoyment, bring fresh water to near boiling and steep two teaspoons per 8 ounces of water for 3 to 4 minutes.

Consider this exceptional Kawane Wa-Kōcha as a rare addition to your tea collection—perfect for those who appreciate the richness of black teas alongside the freshness of Japanese greens.

Package includes 100 grams of this high-quality Japanese black tea.