10 Best Matcha Tea Sets of 2024 (Tea Sommelier-Reviewed)

First up is the matcha whisk, or chasen. Unlike the whisk you use for baking, this one is traditionally made of bamboo and has more than 100 strings (also sometimes referred to as "tines" or "prongs") to finely froth your drink.

The tea ladle, or chashaku, is also made of bamboo and is used as a measuring spoon for the matcha powder. Next is the tea bowl, or chawan, which is your mixing vessel and drinking cup. It is usually made of ceramic and designed to emphasize how each piece is unique and imperfect. They are usually switched out depending on the season and event.

These three items are commonly included in matcha tea sets. There are also sets that don’t include a tea bowl, so if you already own one or would like a different one, you can look for a set with just the ladle and whisk.

The first bamboo whisk created for the tea ceremony was also produced in the Muromachi period in a small town called Takayama, located in what is now Nara Prefecture. This intricately designed tool was specifically made to froth your drink while keeping the matcha bowl scratch-free. 

Since the matcha whisk is nearly impossible to find a replacement for, you’ll want to find a good quality one that can last you a long time. To make sure it is of the utmost quality, pick one made of bamboo. 

Traditionally, only one bamboo branch is used to carve a matcha whisk, and one bamboo tree can only produce three to four of them. Bamboo is a flexible and durable material that softens when wet, preventing it from scratching your mixing bowl.

They can be designed with strings ranging from 68 to 120. Since matcha powder is too fine to dissolve into hot water, these ultra-thin tines effectively aerate and separate the matcha particles to create a light, frothy texture. Some are as fine as 0.1 millimeters!

There are two types of matcha styles you can prepare with a bamboo whisk: usucha (mild tea) or koicha (strong tea). Usucha, which is more common, is prepared with a higher hot water-to-matcha ratio. Depending on your particular tastes, the amount of hot water added can range from 2.4 ounces to 4 ounces or more, but the amount of powder remains around 2 to 3 matcha spoon scoops.

Koicha, strong tea, is made with more tea powder than water, producing a thick, syrup-like beverage. The ratio for water-to-tea is about 3 to 1.

Since mild tea is made with more water, whisks with strings ranging from 68 to 120 are good for mixing the matcha powder. For strong tea, a 16- to 48-string whisk is enough to get rid of clumping. If you want to use a bamboo whisk for both types of tea, a 64-string whisk is the perfect middle ground.

A whisk holder, or chasen kusenaoshi, is designed to hold your matcha whisk after each use. This little item is highly recommended. Even if you correctly store your whisk tines up, it can still mold because the water residue will puddle within the handle! The holder keeps the shape of the whisk for longer and facilitates draining – meaning you can use your whisk for longer.

We highly recommend looking for a kit with a whisk holder. The matcha whisk doesn’t last forever and will eventually wear down with each use. Storing it the right way is the best way to make it last for years to come. 

Sometimes, a set may include some bonus items that are commonly used when making matcha but are not essential to the overall experience. The hand sifter, or chakoshi/furui, helps get rid of large clumps in the tea powder before you start whisking. A tea towel, or chakin, is used to wipe the chawan when preparing the tea. 

Some sets also include trays or even packets of matcha powder so you don’t have to shop elsewhere! Be sure to check out our matcha powders article to make sure you’re getting the good stuff, though.