Matcha whisk in light bamboo where the knot in the middle blossoms out and helps you get an extra fine foam – the most important tool for a traditional matcha! Place the matcha whisk in a bowl of warm water before use to soften the bamboo bristles. If the whisk is new, the knot in the middle will open up like a flower. Hold the bowl steady and whisk quickly back and forth in a "W" shape until a light green foam forms on top. Do not whisk too hard at the bottom of the matcha bowl as this will wear out the whisk and the bamboo bristles may break.
Usage / Dosage
Stir with an "M" or "W" motion - the foam that forms when matcha is whipped correctly is as important as the crema in a good espresso.
Storage / Consumption
Opened packaging: Store the whisk in a matcha whisk holder to help it retain its rounded shape and to allow water to drain from the whisk, reducing the risk of mold.
