Good question! I usually wash it under cold water after use to get any matcha off and let it air dry. If there is staining, I often use dish soap (unscented is ideal) or if it is heavily stained, you could bleach it (but getting the bleach odour out takes some time). While they are considered 'consumables' in the tea ceremony world, I do try and make them last as long as possible, and these Hoda-ori weave ones do tend to last longer than the regular weave ones. But when they begin to fray or become too threadbare, then I'll use a new one.
as a beginner to appreciating matcha i enjoyed the deep dive and how to use each utensil meaningfully. the whisking technique is a real eye opener for someone who often has trouble smoothly incorporating all the matcha without clumping. would love to see a video on different types of matcha and how to pick the one for you.
I usually keep about a week's worth sifted in a sifter can or natsume and keep the rest in its original packaging. For unopened matcha, I keep it in the fridge
For opened matcha, either out or in the fridge is fine, depending on how often you drink it. If you're putting in the fridge, be sure to give the tea a few hours or so to come to room temperature before opening it, to avoid condensation forming on the matcha
My bamboo whisk has tiny slivers of bamboo on it. I swished it in water multiple times with hopes that this would remove them. Not purchased at Tezumi. Maybe a quality issue? Thank you!
Yeah, this happens a lot with the more mass-produced whisks from China and Korea. Usually one of the steps in Japanese chasen production is to chamfer the edges of each tine to shave off any slivers and to prevent tea from sticking. This step is often skipped in cheaper whisks.
@@tezumiteaThank you! Are the Tezumitea whisks hand made and not mass produced? I’m trying to find a new one but can’t afford the super expensive ones.
All of our Japanese-made whisks are handmade, but due to this and to the incredibly limited supply (only around a dozen people make all of the whisks in Japan) they are relatively expensive compared to their mass-produced counterparts
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So much intention behind this, amazing!
Professional tea addict 🤣 you’re not alone 🫡
Great video! How often do you replace the chakin? How do you clean it?
Good question! I usually wash it under cold water after use to get any matcha off and let it air dry. If there is staining, I often use dish soap (unscented is ideal) or if it is heavily stained, you could bleach it (but getting the bleach odour out takes some time). While they are considered 'consumables' in the tea ceremony world, I do try and make them last as long as possible, and these Hoda-ori weave ones do tend to last longer than the regular weave ones. But when they begin to fray or become too threadbare, then I'll use a new one.
as a beginner to appreciating matcha i enjoyed the deep dive and how to use each utensil meaningfully. the whisking technique is a real eye opener for someone who often has trouble smoothly incorporating all the matcha without clumping. would love to see a video on different types of matcha and how to pick the one for you.
Breaking down matcha types/styles and quality is certainly a topic for a future vid!
this was a lovely video, great insight
Thanks for the guide!
Thank you for these videos. I hope you make more.
Thank you so much for the video!
Thanks for the effort, I really enjoyed your explanation!💚😍
Lovely video.David has a great demeanour .
Where can I buy the king spouted temp controlled kettle please ?
Thank you ☺️ we have a blog post rating the pros/cons of many temp controlled kettles, and probably easiest to get one from Amazon
I would like to see more of that tea tray. How thick is the bottom? Is it pretty durable feeling. Thank you.
It’s quite durable! Search Tomioka to learn more about it on our website
@@tezumitea Thank you
Great video! I’m curious about how hot you heat your water?
Thanks! We recommend 70-80C
I'm more of a Ueda Sōko-style, but I'll experiment with more foam, Cheers
Same here :)
Nice video! How often do you have to correct the whisks in the chasen?
It depends on the whisk, but I'll usually reshape the older ones every week or so.
May I ask how do you clean the Chashaku?
Wipe with a dry cloth! If you use a damp cloth, it'll cause the tea to get stuck in the bamboo fibres on the back of the scoop
How do you store matcha?
I usually keep about a week's worth sifted in a sifter can or natsume and keep the rest in its original packaging. For unopened matcha, I keep it in the fridge
@@tezumitea for opened matcha, what is your recommendation for storage? Can I store it in fridge/freezer?
For opened matcha, either out or in the fridge is fine, depending on how often you drink it. If you're putting in the fridge, be sure to give the tea a few hours or so to come to room temperature before opening it, to avoid condensation forming on the matcha
@@tezumitea thank you!
My bamboo whisk has tiny slivers of bamboo on it. I swished it in water multiple times with hopes that this would remove them. Not purchased at Tezumi. Maybe a quality issue? Thank you!
Yeah, this happens a lot with the more mass-produced whisks from China and Korea. Usually one of the steps in Japanese chasen production is to chamfer the edges of each tine to shave off any slivers and to prevent tea from sticking. This step is often skipped in cheaper whisks.
@@tezumiteaThank you! Are the Tezumitea whisks hand made and not mass produced? I’m trying to find a new one but can’t afford the super expensive ones.
All of our Japanese-made whisks are handmade, but due to this and to the incredibly limited supply (only around a dozen people make all of the whisks in Japan) they are relatively expensive compared to their mass-produced counterparts
@@tezumitea Thank you. That’s what I figured. Understandable that the handmade ones are expensive. Appreciate you answering my questions.
建盏🍵
Just came here to look for matcha making tea 4 beginner and Wow he's handsome🥲