A traditional bamboo whisk for making matcha drink. The whisk is carved from a single piece of bamboo with unfailing craftsmanship. The traditional way of making matcha has its roots in the Japanese tea ceremony. It includes a matcha bowl, a bamboo whisk and a bamboo spoon - the chashaku. Place 2 chashaku spoonfuls of matcha (1,5g) in a matcha bowl and pour 100 ml of hot water (80°C) over it. Whisk with a strong wrist movement in the shape of the letter m, not in a circular motion. In about 20 seconds, the bowl should be full of perfect jade-green foam. As with coffee, some people like a strong matcha like espresso, while others like to add more water to the matcha.