Mastering the chasen: how to use and care for your matcha whisk

Your chasen does more work than it looks like. Hand-carved from a single piece of bamboo, its tines curved inward by heat and tension to create the even foam that makes a properly whisked matcha so distinct.

Treat it well and it keeps rewarding you. Here's how.

How to make a matcha soda

This recipe was first developed as an alternative to overly sweet soft drinks, and sugary energy drinks. The result, matcha soda, makes a playful celebratory drink or afternoon caffeine hit.

3-5 minutes

Serves 1

Ingredients

T2 100% Certified Organic Matcha
80°C (176°F) water
Soda water
Ice
Sweetener, if using
Lemon slices
Fresh mint

Tools

Matcha bowl
Matcha whisk
Bamboo scoop
Fine-mesh sieve
Tall glass, to serve

Method

1. Add ½ – 1 teaspoon T2 100% Certified Organic Matcha Powder per 250 ml/8.4 fl oz to your matcha bowl, then add a splash of 80°C (176°F) water. Use the temperature gauge on your kettle to make 80°C water, or simply add a splash of cold water to your kettle after it’s freshly boiled.
2. Whisk, using the T2 Everyday Matcha Whisk, in a M shape, until it forms a smooth paste. Smooth, lump-free matcha is key in this recipe. Whisking in a M shape is a traditional technique that ensures all lumps are smoothed and thick layer of froth forms, adding an indulgent texture to your matcha soda.
3. Pour matcha into a glass, add sweetener if using, then top with soda water of your choice, plenty of ice, and stir well. Matcha has a natural sweetness, so although we have included sweetener in this recipe you will only need a very small amount or you can skip it altogether.
4. Garnish with lemon slices and fresh mint.