Matcha Sada Ikigai

1 recenze Matcha Set Ikigai

1. 

   5 out of 5

   Tea Alchymistr (vedoucí prodejny) – 2025-07-31

   Process of using Chawan, Chashaku, and Chasen

   1. Preparation
   Chawan (Tea Bowl): Warm it by rinsing with hot water (removes dust and preheats).
   Chasen (Bamboo Whisk): Soak the tip in warm water for 10–20 seconds to soften the tines.
   Chashaku (Bamboo Scoop): Keep dry (used for measuring matcha powder).

   2. Measuring Matcha
   Using the chashaku, scoop 1.5–2 portions (approx. 1–2 tsp) of matcha into the chawan.
   Usucha (thin tea): ~1.5 scoops (lighter, frothier).
   Koicha (thick tea): ~3–4 scoops (denser, paste-like).

   3. Adding Water
   Pour 60–70ml hot water (70–80°C / 158–176°F) for usucha (or 30–40ml for koicha).
   Avoid boiling water—it burns matcha, making it bitter.

   4. Whisking (Temae – Technique)
   Usucha (Frothy):
   Hold the chasen vertically, whisk briskly in a “W” or “M” motion (not circular!) until frothy (~15–20 sec).
   Koicha (Thick):
   Knead gently in slow circles—no foam—until smooth like syrup.

   5. Drinking
   Rotate the chawan twice (clockwise) to admire its front before sipping.
   Drink in 3–4 quiet sips (slurping is polite—enhances flavor!).

   6. Cleaning
   Rinse the chasen immediately in cool water (matcha residue damages bamboo).
   Wipe the chashaku dry with a cloth.
   Store tools in a dry, ventilated place.