Hojicha Whisk Let the kyusu air dry

Let the kyusu air dry naturally

Add 60 ml of 80°C (175°F) filtered water

which is typically made with unroasted green tea

In the early spring

Bancha is a common Japanese green tea with thick and coarse leaves

Hojicha Whisk Let the kyusu air dryThe Hojicha Whisk is handcrafted by 25th generation chasen master Yasaburo Tanimura in the village of Takayama, Nara. A single piece of elegant black bamboo is carved by hand to create the strong yet flexible Hojicha Whisk. Made using a technique that has been perfected for over 500 years, this traditional Japanese tea whisk is the best way to prepare an incredibly smooth and creamy bowl of hojicha every time. The Hojicha Whisk is the ideal tool for