Traditional Whisking vs Cold Whisking
By now, you’ve probably seen people whisking matcha with a traditional bamboo whisk — whether at a café or scrolling through social media. But have you ever heard of “Cold Whisking”? This method whisks matcha directly with milk, and some say it makes the drink taste even creamier. Let’s break down both methods and see how they compare.
Traditional Whisking
The authentic Japanese tea ceremony is full of carefully designed steps, each carrying centuries of culture and tradition. If you ever take a class, you might be surprised at all the preparation involved, but that’s exactly where its beauty lies. It’s a moment where all your senses wake up.
Here’s a simplified version you can try at home:
What You’ll Need
- - Chasen (bamboo whisk)
- - Whisk holder
- - Chashaku (bamboo spoon)
- - Chawan (matcha tea bowl)
- - Tea strainer
- - Rebel Bunny Matcha
- - 60ml hot water (70–80°C)
Traditional Whisking
The authentic Japanese tea ceremony is full of carefully designed steps, each carrying centuries of culture and tradition. If you ever take a class, you might be surprised at all the preparation involved, but that’s exactly where its beauty lies. It’s a moment where all your senses wake up.
Here’s a simplified version you can try at home:
What You’ll Need
- - Chasen (bamboo whisk)
- - Whisk holder
- - Chashaku (bamboo spoon)
- - Chawan (matcha tea bowl)
- - Tea strainer
- - Rebel Bunny Matcha
- - 60ml hot water (70–80°C)
Bloom the chasen
Place your Chasen into a Chawan and pour in hot water. This step (called blooming) warms and softens the Chasen, preventing damage, making whisking easier, and pre-heating the bowl.
Bloom the chasen
Place your Chasen into a Chawan and pour in hot water. This step (called blooming) warms and softens the Chasen, preventing damage, making whisking easier, and pre-heating the bowl.
Discard the water
After a few minutes, discard the water and wipe the bowl dry.
Discard the water
After a few minutes, discard the water and wipe the bowl dry.
Measure to perfection
Measure 2g of matcha (for traditional sipping). Sift it through a tea strainer to remove clumps.
Measure to perfection
Measure 2g of matcha (for traditional sipping). Sift it through a tea strainer to remove clumps.
Mix with hot water
Add about 10ml of hot but not boiling water (around 70–80°C), and mix into a smooth paste.
Mix with hot water
Add about 10ml of hot but not boiling water (around 70–80°C), and mix into a smooth paste.
The zigzag whisk
Pour in another 50ml of hot water and whisk quickly in a zigzag “M” or “W” motion for ~30 seconds. (Avoid circular stirring.)
The zigzag whisk
Pour in another 50ml of hot water and whisk quickly in a zigzag “M” or “W” motion for ~30 seconds. (Avoid circular stirring.)
Whisk away bubbles
Finish by lightly whisking the surface to remove big bubbles and create silky microfoam.
And just like that, your matcha is ready to sip on its own or pour over milk for a latte.
Whisk away bubbles
Finish by lightly whisking the surface to remove big bubbles and create silky microfoam.
And just like that, your matcha is ready to sip on its own or pour over milk for a latte.
Pro Tip
We don’t recommend using a bamboo whisk directly with milk or syrups. Chasen is delicate and designed only for water (even washing avoids soap). If you want a whisk with milk or syrups, go for a silicone whisk instead.
Cold Whisking
A modern twist that’s all about speed, convenience, and creamy vibes.
What You’ll Need
- - Rebel Bunny Electric Frother
- - Rebel Bunny Mixing Glass
- - Tea strainer
- - Rebel Bunny Matcha
- - 150–180ml milk of your choice
Cold Whisking
A modern twist that’s all about speed, convenience, and creamy vibes.
What You’ll Need
- - Rebel Bunny Electric Frother
- - Rebel Bunny Mixing Glass
- - Tea strainer
- - Rebel Bunny Matcha
- - 150–180ml milk of your choice
Milk Step
Add 50–60ml of milk to the mixing glass.
Milk Step
Add 50–60ml of milk to the mixing glass.
Sift First
Sift in the matcha (this prevents clumps).
Sift First
Sift in the matcha (this prevents clumps).
Froth It Up
Use an electric frother to blend for ~20 seconds.
Froth It Up
Use an electric frother to blend for ~20 seconds.
One More Froth
Add the rest of the milk and froth again for another 15 seconds.
Don’t over-blend unless you’re going for a “90% foam” matcha cappuccino (no judgment, we get the appeal of fluffy froth too).
One More Froth
Add the rest of the milk and froth again for another 15 seconds.
Don’t over-blend unless you’re going for a “90% foam” matcha cappuccino (no judgment, we get the appeal of fluffy froth too).
Ready to Sip
Finally, pour it over ice in your favorite glass and enjoy.
Ready to Sip
Finally, pour it over ice in your favorite glass and enjoy.
The Differences You May Notice
Taste
Traditional whisking with hot water helps matcha release rich umami and depth. Cold whisking skips the hot water and blends directly with milk, which you may find smoother and creamier.
Time
Traditional whisking is slower and ritualistic, offering calmness and mindfulness. Cold whisking is quick, efficient, and perfect for busy mornings or don’t have a full matcha set.
Taste
Traditional whisking with hot water helps matcha release rich umami and depth. Cold whisking skips the hot water and blends directly with milk, which you may find smoother and creamier.
Time
Traditional whisking is slower and ritualistic, offering calmness and mindfulness. Cold whisking is quick, efficient, and perfect for busy mornings or don’t have a full matcha set.
Whether you go traditional or cold, both methods bring out matcha in their own unique way. It’s really about what you’re aiming for: mindful ritual or quick convenience.
Not the final touch.
The only touch
