CHAQI Matcha Accessories Kit with Bamboo Whisk

Reviewers specifically call it out as an excellent gift for matcha lovers. The presentation is a big part of it — the packaging is described as secure and visually appealing, and the cyan color gives the set a distinctive, attractive look. It's a complete, ready-to-use package, so the recipient doesn't need to buy anything else. There's even an option for name engraving if you want to personalize it, which is a nice touch for a gift. At this price point, it hits that sweet spot of being thoughtful without being extravagant.

Multiple reviewers describe the whisk as well-made and durable, with some reporting it still works great after two years of regular use — including people who use it twice a day. The 100-prong construction is solid. That said, one reviewer did mention a prong breaking after their first use, which can happen with any bamboo whisk if you skip the initial soaking step. The key to longevity is soaking before each use, not pressing too hard while whisking, rinsing gently without soap, and always drying it on the included whisk holder to maintain its shape.

The CHAQI whisk has 100 prongs (75 outer and 50+ inner), which is more than the standard 80-prong whisks you'll find in many starter sets. More prongs means finer aeration, which translates to a smoother, creamier froth with smaller bubbles. An 80-prong whisk will still make decent matcha, but if you want that velvety, cafe-quality froth, the higher prong count does make a noticeable difference — especially for traditional usucha (thin matcha) preparation.

Yes — actually better than some traditional sets for lattes. The bowl holds 10-12 ounces, which is large enough to whisk your matcha concentrate and then add milk directly in the same bowl. Most traditional chawan bowls are too small for that. You'd whisk your matcha with a small amount of hot water first to create a smooth paste, then add your steamed or frothed milk. Reviewers who use it for daily matcha lattes report it works well for this purpose, even with twice-a-day use.

The whisk holder (also called a kusenaoshi) that comes with the CHAQI kit serves two important purposes. First, it helps your bamboo whisk dry in the correct fanned-out shape after each use — without it, the prongs can curl inward or clump together as they dry, which ruins the whisk's effectiveness over time. Second, it keeps the whisk off surfaces where the damp prongs could develop mold. Given that reviewers report this whisk lasting two or more years with regular use, proper drying on the holder is a big part of that longevity.

One reviewer noted that the bowl can discolor with regular use over time, which is pretty common with ceramic matcha bowls — the green matcha pigment can leave a patina. Many matcha enthusiasts actually consider this a sign of a well-loved bowl. If it bothers you, rinsing the bowl promptly after each use and occasionally cleaning with baking soda can help minimize staining. The cyan glaze on this particular bowl may show it less than lighter-colored bowls would.

It's best to avoid soap with the bamboo pieces. For the whisk, rinse it under warm running water immediately after use and gently work out any matcha stuck between the prongs. For the bamboo scoop, just wipe it clean or rinse briefly. One reviewer mentioned the scoop can splinter with even gentle washing, so handle it carefully and avoid scrubbing. Never put bamboo tools in the dishwasher. The ceramic bowl and stainless steel sifter can be washed normally with mild soap.

The main things to consider are the number of prongs, material quality, and whether you want a full kit or just the whisk. The CHAQI whisk has 100 prongs (75 outer and 50+ inner), which is on the higher end — more prongs generally means a finer, frothier result. Reviewers note the construction quality holds up well even with multiple daily uses, and some report theirs still going strong after two years. If you're just starting out, a complete kit like this one saves you from having to piece together individual tools that may not work well together.

You can technically use a small kitchen whisk, a milk frother, or even shake matcha in a sealed jar — but honestly, the results aren't the same. A bamboo chasen with 100 prongs like the one in the CHAQI kit aerates the matcha in a way that metal whisks and frothers can't quite replicate. You get that traditional smooth, creamy froth on top. If you've been making matcha with a fork or a regular whisk and wondering why it tastes different from a tea shop, the bamboo whisk is usually the missing piece. This kit gives you everything at once so you don't need to improvise.

Before your first use with the CHAQI kit, soak the bamboo whisk (chasen) in warm water for about 1-2 minutes to soften the prongs — this makes them more flexible and less likely to snap. Then add your sifted matcha powder to the ceramic bowl, pour in hot water (around 175°F), and whisk in a quick "W" or "M" motion until you get a nice frothy layer on top. The kit includes a stainless steel sifter specifically for breaking up clumps before whisking, which makes a real difference in the final texture.

Yes, it's a good idea to briefly soak the CHAQI bamboo whisk in warm water for about 30 seconds to a minute before each use. This softens the bamboo prongs and makes them more pliable, which helps them create better froth and reduces the chance of breakage. The first time you use it, soak it a bit longer — 1-2 minutes. After use, rinse it gently under running water (no soap), reshape the prongs, and place it on the included whisk holder to dry in its proper shape.

The tips of the whisk prongs should lightly graze the bottom of the bowl as you whisk — you're not pressing down hard, but you do want contact to lift and incorporate the matcha powder. The CHAQI ceramic bowl has a smooth interior that works well for this. Whisk in a quick "W" or zigzag motion rather than stirring in circles. The 100-prong design on this whisk gives you plenty of fine tines to aerate the matcha, so you'll get a good froth without needing to apply much pressure.

With the CHAQI set, here's the workflow: First, sift 1-2 scoops of matcha powder using the included bamboo scoop and stainless steel sifter directly into the ceramic bowl. Add about 2-3 oz of hot water (not boiling — around 175°F). Then use the bamboo whisk in a rapid back-and-forth "W" motion, keeping the tips of the prongs on the bottom of the bowl. Whisk vigorously for about 15-20 seconds until you see a smooth, frothy layer. The bowl in this kit is actually larger than most traditional matcha bowls — it holds 10-12 oz — so you have plenty of room to whisk without splashing, and it works well for matcha lattes too.

For the very first use of the CHAQI bamboo whisk, soak it in warm (not hot) water for about 1-2 minutes. This initial soak is a bit longer than your everyday pre-use soak because the bamboo is completely dry from manufacturing and needs extra time to become pliable. You'll notice the prongs become noticeably more flexible after soaking. After that first use, a 30-60 second soak before each session is enough to keep the prongs in good shape.