A "naoshi" is an essential part of every tea connoisseur`s matcha equipment. This fine, black glazed naoshi (holder) helps to keep the chasen in the right shape and thus prolongs its life. The matcha whisk holder, once just an element of the traditional Japanese tea ceremony, is now a practical tool that belongs in the kitchen of every enthusiastic matcha drinker.
The Chasen is available separately.
DID YOU KNOW? ... Matcha ( 抹茶) is the name given to Japanese green teas whose tea leaves are ground into a fine powder. The tea bushes are grown in the shade to protect them from too much sunlight. This method of cultivation results in a lush green colour and a higher amino acid and chlorophyll content in the plants. The first, freshest leaves are picked by hand and quickly steamed to stop fermentation. They are then dried and ground very finely.
Product Specifications
Size: Ø60 x H70 mm
Material: Ceramic
A "naoshi" is an essential part of every tea connoisseur`s matcha equipment. This fine, black glazed naoshi (holder) helps to keep the chasen in the right shape and thus prolongs its life. The matcha whisk holder, once just an element of the traditional Japanese tea ceremony, is now a practical tool that belongs in the kitchen of every enthusiastic matcha drinker.
The Chasen is available separately.
DID YOU KNOW? ... Matcha ( 抹茶) is the name given to Japanese green teas whose tea leaves are ground into a fine powder. The tea bushes are grown in the shade to protect them from too much sunlight. This method of cultivation results in a lush green colour and a higher amino acid and chlorophyll content in the plants. The first, freshest leaves are picked by hand and quickly steamed to stop fermentation. They are then dried and ground very finely.
Product Specifications
Size: Ø60 x H70 mm
Material: Ceramic
The Chasen is available separately.
DID YOU KNOW? ...
Matcha ( 抹茶) is the name given to Japanese green teas whose tea leaves are ground into a fine powder. The tea bushes are grown in the shade to protect them from too much sunlight. This method of cultivation results in a lush green colour and a higher amino acid and chlorophyll content in the plants. The first, freshest leaves are picked by hand and quickly steamed to stop fermentation. They are then dried and ground very finely.