A Guide to Matcha Whisk Maintenance

Product Care Guide

The craft of making a quality tea whisk starts with Raw bamboo, known as Genchiku, cut and scraped down to remove the skin. Then, a process called Hegi occurs, where the stripped bamboo is split, bent, and cut away to form the splines of the whisk. The splines are then further cut down into 160 equal tines in a step called Kowari, and then dipped into hot water, thinned, and shaped during Aji Kezuri. Incredibly intricate chamfering called Mentori further refines the splines so that the matcha tea doesn’t stick to them, before threading (Shitaami and Ueami) reinforces the whisk and the base. The final step of the crafting process is Koshinarabe, where the whisks' shape and form is solidified.

To properly care it, here's a short guide.

  • For new whisks, we recommend soaking them in a chawan bowl of hot water for approximately 2 minutes. Some unfurling of the tines may occur, which is normal.
  • Before each use, soak the whisk in warm water.
  • After use, soak the whisk in warm water and rinse it with water to remove any matcha residue. Ensure the whisk is clean before storing.
  • To dry, ideally place the whisk on a holder to maintain its shape. Alternatively, place it on the end of the handle to dry on a towel or rack with good airflow.
  • Store the whisk in a cool, dry place to preserve its quality for future use.



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