One of the best ways to create your morning Matcha is with a bamboo whisk.
Why?
Because the bamboo prongs are designed to remove clumps from the Matcha and create a smooth blend with a good layer of froth on top. In my opinion, it is still the best tool to whisk matcha.
Our bamboo whisks have 100 prongs, designed to incorporate the matcha into the water. After a minute or so of whisking, you get a lovely smooth nourishing drink to fuel you for the rest of the day.
The most important thing about the bamboo whisk is to keep it dry when not using. This prevents unwanted mould from forming on the natural bamboo.
Before Use:
Make sure to soak the tip of your new bamboo whisk in warm water. Soaking the ends of your bamboo whisk helps to open up the prongs. A 'bloomed' whisk will whisk a lot quicker and better than a whisk that is still curled up.
Soak the new whisk in warm water for 2-3 minutes before using.
After Use:
After whisking, don't let your bamboo whisk sit around. This makes it harder to clean later on.
Immediately after using, run the bamboo prongs under warm water. Keep the handle dry if it is clean.
One method to clean the whisk is to fill the bowl used to prepare the matcha with clean warm water. Continue to whisk the bamboo whisk in the clean warm water until the matcha residue is removed. Continue this process 1-2 times until the bamboo whisk is clean. Flick off excess water.
Allow the bamboo whisk to fully dry before storing it away. The best way to dry the whisk is to place it on the ceramic whisk holder which is included in our 4 piece essential set. Make sure the bamboo whisk dries downwards so water does not collect near the handle.
How to Store:
Once the whisk is fully dried, pack it away in the original container or pack it away sitting on the whisk holder in a dry place. This prevents moisture forming on the bamboo whisk.
