White Bamboo Matcha Whisk

According to the bamboo type, ear shape, ear number, bamboo thickness and length and line color, the White bamboo Matcha Whisk is divided into different types. And different schools of tea ceremony use different tea whisks. According to the number of roots of the spike, the common types are flat spike (16), wild spike (36), wild spike (54), Chang spike (64), true spike (72), eighty benri (80), hundred benri (100), hundred and twenty benri (120), etc., which can make matcha with different thick and thin quality.

Thin tea is recommended to use hundred or twenty this type of spike first more dense matcha whisk This is because the thin tea is more encouraged to beat the dense foam, the first fine tea is more able to point the small foam as thick as milk.

The use of the White bamboo Matcha Whisk is to be used to mix the powder tea, with the tea whisk quickly in the tea bowl, let the tea soup appear a certain foam, the powder and the tea soup fully perfect fusion, brew a cup of more mellow and fresh tea, is the largest use of the White bamboo Matcha Whisk.

The White bamboo Matcha Whisk will be warmed with hot water before being used, and the tasker head will be dipped in hot water and wet. In this way, the tassel head becomes soft and better for the tea, but also for the protection of the tea tape. The tea is easily broken and deformed in the dry state and is not easy to light tea. The first time the matcha whisk is soaked in hot water, the bubble will be scattered, the tassel head as a whole stretch, this is a normal phenomenon.