Handcrafted Yuzamashi (Water Cooling Vessel) Matcha Whisk Set What Makes Iho no Tomo

What Makes Iho no Tomo Special

making each sip both invigorating and refined

modified starch

Sift 1–2 grams (about 1/2 to 1 teaspoon) of matcha into a warm tea bowl (chawan)

whisk briskly in a “W” or “M” motion (not circular) until a frothy layer of fine bubbles forms on the surface

Handcrafted Yuzamashi (Water Cooling Vessel) Matcha Whisk Set What Makes Iho no TomoYuzamashi (320cc Water Cooling Vessel) A yuzamashi is a traditional Japanese teaware item used to cool down boiling water before pouring it over tea leaves in a teapot (kyusu). By first transferring hot water into a yuzamashi, the temperature is gently lowered to the ideal range for brewing. It also adds a graceful touch to the tea serving experience. Why use a Yuzamashi? Brings out the best flavor: Water that is too hot can make tea taste overly