About
This fine-mesh chakoshi aerates matcha and removes clumps before whisking. The result is a smoother, more consistent bowl with enhanced mouthfeel.
Design & Function
- Fine mesh for even sifting
- Improves texture and consistency
- Recommended for ceremonial preparation
Size
Length - 8.1”
Diameter - 3.1”
Use
Sift matcha directly into the bowl before adding water.
Care
Tap gently after use and store dry.
Experience Chakoshi Strainer
Step 1: SHADE
The gyokuro plants go through a double shading process before harvest. Sun deprivation yields an abundant production in chlorophyll and L-theanine.
Step 2: STEAM
The gyokuro leaves are then steamed to prevent oxidation, retaining its vibrant green color.
Step 3: KNEAD
Next, the gyokuro leaves are hand rolled into its iconic pine needle shape, breaking down the cell walls. This extra process is to fully entrap the fragrance of the Gyokuro into the leaves.
Step 4: SORT
After the kneading process, the stems, buds and leaves are sorted and filtered out until the highest quality of Gyokuro remains.
Step 5: STONE-MILL
Lastly, the Gyokuro undergo a low and slow process to powderize the tea leaves into matcha, using a traditional Japanese stone mill.
Care Guide
- To wash your Chakoshi Strainer, gently rinse under warm water.
- No soap is required - simply cleanse and purify the sieve with your two hands.
- Wipe the strainer dry using a tea towel.
- Store in a place with a dry-cool temperature.