• Ritual Essentials: bamboo matcha whisk, curved bamboo scoop and flat bamboo spoon

Ritual Essentials

Ritual Essentials

$25.00
$25.00
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The tools behind a proper bowl. This set has everything you need to prepare matcha the traditional way: smooth, frothy, and free of clumps.

The bamboo whisk (chasen) has 100 fine tines, marked 百本立 (“100 tines”). That’s the classic count for whisking ceremonial matcha into a light, even foam. The curved bamboo scoop (chashaku) measures the right amount of powder every time, and the flat bamboo spoon is there for sifting, stirring, or scooping straight from your tin.

Pair it with Mélora ceremonial grade matcha from Uji, Kyoto, and turn your morning cup into a ritual.

How to Make Your Matcha

Traditional (Hot)

  1. Warm your bowl with a small amount of hot water, then discard.
  2. Sift 2–3g of matcha (approximately 1–1.5 chashaku scoops) into your bowl.
  3. Add 60–80ml of water heated to 75–80°C. Never boiling - it will damage the flavour.
  4. Whisk in a brisk W or M motion for 20–30 seconds until a fine, even foam forms on the surface.
  5. Sip and settle.

Iced Matcha

  1. Sift 2–3g of matcha into your bowl.
  2. Add a small amount of cold or room temperature water and whisk into a smooth paste.
  3. Pour over a glass packed with ice.
  4. Top with your milk of choice - oat, full cream, almond - and stir gently to combine.

Tip: Whisking your matcha into a paste first before adding liquid prevents clumping and gives you a smoother, more consistent result every time.

Keeping it Fresh

Matcha is sensitive to air, light and moisture - all things that dull its colour and flatten its flavour over time. Reseal your tin firmly after every use and keep it in a cool, dry place. If you want to extend its life further, the fridge works well - just ensure the tin is fully sealed before it goes in to keep out the moisture and odours.

Care & When to Replace

Rinse with warm water immediately after use - never use soap. Store upright on a whisk holder to maintain the shape of the tines and extend its life.

With daily use, we recommend replacing your chasen every 2–3 months. Signs it's time for a new one: tines that splay outward, broken bristles, or froth that's lost its creaminess. A fresh chasen makes a noticeable difference.

FAQ

For all frequently asked questions please visit our FAQ page 

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How to Make Your Matcha

Traditional (Hot)

  1. Warm your bowl with a small amount of hot water, then discard.
  2. Sift 2–3g of matcha (approximately 1–1.5 chashaku scoops) into your bowl.
  3. Add 60–80ml of water heated to 75–80°C. Never boiling - it will damage the flavour.
  4. Whisk in a brisk W or M motion for 20–30 seconds until a fine, even foam forms on the surface.
  5. Sip and settle.

Iced Matcha

  1. Sift 2–3g of matcha into your bowl.
  2. Add a small amount of cold or room temperature water and whisk into a smooth paste.
  3. Pour over a glass packed with ice.
  4. Top with your milk of choice - oat, full cream, almond - and stir gently to combine.

Tip: Whisking your matcha into a paste first before adding liquid prevents clumping and gives you a smoother, more consistent result every time.

Keeping it Fresh

Matcha is sensitive to air, light and moisture - all things that dull its colour and flatten its flavour over time. Reseal your tin firmly after every use and keep it in a cool, dry place. If you want to extend its life further, the fridge works well - just ensure the tin is fully sealed before it goes in to keep out the moisture and odours.

Care & When to Replace

Rinse with warm water immediately after use - never use soap. Store upright on a whisk holder to maintain the shape of the tines and extend its life.

With daily use, we recommend replacing your chasen every 2–3 months. Signs it's time for a new one: tines that splay outward, broken bristles, or froth that's lost its creaminess. A fresh chasen makes a noticeable difference.

FAQ

For all frequently asked questions please visit our FAQ page 
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A
Anshul

I’m new to making matcha, and this set made the whole process so easy. It also looks gorgeous on my kitchen bench.

How to make your matcha

Four simple steps to a smooth, frothy bowl.

  • Warm

    Scoop your desired quantity (3-6g recommended).

  • Sift

    Sift the matcha into the bowl to remove any clumps.

  • Whisk

    Add 60–80ml of 75–80°C water and whisk in a brisk W motion for 20–30 seconds.

  • Sip

    Enjoy straight from the bowl, or top with hot or iced milk.