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In the tea-growing region around Uji, Japan, by a family that has split bamboo for four generations. Every whisk is one piece of bamboo.

Only in the matcha tin and the gift set. The whisk sets are for the tools — we sell the tea separately so you can choose your own ceremonial-grade powder.

Yes, gently. After a year or two of daily use a whisk may spread or soften. We are happy to replace it, and the old one can be composted.

An 80-tine whisk is the forgiving everyday choice for usucha. Step up to 120 tines if you like a thicker, foamier koicha or a denser head.

The pale tips are the soft inner core of the bamboo, left exposed when the tines are cut. They are normal and part of how a whisk holds its spring.

Rinse it under warm water and stand it on its rest to dry naturally. Never soak it or put it in a dishwasher — a dry whisk keeps its tines for years.