Complete Equipment Guide
You don't need much — but the right tools make all the difference. Here's exactly what to buy.
Essential Tools
Four tools. That's all it takes to make perfect matcha at home. Everything else is optional.
The single most important tool
Without a chasen, you cannot make proper matcha. It's the tool that transforms powder and water into a smooth, frothy drink. Look for one with 80–100 prongs (hon) for a finer, creamier foam. Replace it every 3–4 months with regular daily use — the bamboo prongs gradually weaken.
Before using a new chasen for the first time, soak the prongs in warm water for 2–3 minutes to soften the bamboo. This prevents cracking and extends the lifespan significantly.
Wide, flat-bottomed for proper whisking
A proper chawan has a wide, flat base that gives your chasen room to move in the signature W or M motion. A regular mug or cup is too narrow — the whisk hits the sides and you get an uneven foam. A good chawan also retains heat beautifully, keeping your matcha warm longer.
Exactly 1g per scoop, every time
The chashaku holds exactly one gram of matcha — the perfect serving size. Using a regular teaspoon introduces moisture from your kitchen and risks contaminating your tin. The curved bamboo design also makes it easy to scoop from the edges of a tin without wasting powder.
Eliminates clumps for a silkier texture
Matcha powder clumps naturally from humidity in the air. Sifting before whisking takes ten seconds and completely transforms the texture of your drink — no gritty bits, no lumps, just pure silky matcha. It's the simplest upgrade you can make.
A starter kit includes chasen, chawan, chashaku and sifter — everything you need to get started, often at a better price than buying separately.
Maintenance
Proper care extends the life of your matcha tools significantly. Here's what you need to know.
Rinse under cold water immediately after use. Never use soap — it strips the bamboo. Let air dry upright on a chasen holder. Never put in a dishwasher.
Rinse with warm water after use. Hand wash with mild soap occasionally. Most ceramic chawan are not dishwasher safe — check the manufacturer's instructions.
Tap out excess powder and rinse under water. Avoid leaving wet — the fine mesh can rust if not dried properly. A stainless steel sifter lasts years with basic care.