The texture
No lumps and a dense, creamy foam, even with cold water.
Nekko's matcha shaker
Nekko Matcha Shaker - the whisk that fits into everyday life
The chasen's modern cousin: shake up a smooth, frothy concentrate in ten seconds and pour it over ice or cold milk.
Price
199 kr
Powder, a splash of cold water, ten seconds. Pour.
A wing-shaped structure in the base that breaks up the powder as you shake
The one simple route to an iced matcha latte
Hand-lacquered in Kaga Yamanaka-nuri, made in Japan
- Origin
- Japan
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About the product
The details behind the taste
A matcha shaker does the same job as a traditional bamboo whisk (chasen), but without the technique and without the bowl. Powder and a splash of cold water in, shake for ten seconds, and you have a completely smooth, lump-free concentrate to pour into milk or water. Inside the base sits a wing-shaped structure that breaks up the powder as you shake. That is what does the work a whisk would otherwise do, and the reason the result comes out smooth without you needing any skill. The fill mark sits at around 20 ml, and that is the whole point: you shake the concentrate, not the entire cup. A chasen is beautiful and has its place in the calm ritual, but the shaker is the one you actually reach for on a Tuesday morning, and the only route to a really good iced latte, since cold water is hard to whisk into foam by hand. It works just as well with our sencha powder and hojicha powder as with matcha: powder as dosed on the pouch, a splash of cold water, shake, pour over ice or cold milk. The body is hand-lacquered in Kaga Yamanaka-nuri and made in Japan, so every shaker turns out a little its own. The lacquer wants cold or lukewarm water, never hot. Wash it by hand, gently, and dry it off straight away. Dishwashers and microwaves are not an option, as the body can warp.
Why a shaker
Chosen to lower the threshold.
We love the chasen, but we also see the truth: most cups of tea latte never happen, because it feels like a project. A shaker removes the project. No bowl, no whisking technique, no washing up with crevices, just a result that actually turns out better than a careless whisking.
It is also the bridge to our powders: the sencha powder and the hojicha powder are made for exactly this. A shaker in the cupboard means a green latte or an iced hojicha is always ten seconds away.
The result
Smoother than whisked by hand.
The wing-shaped structure in the base does two things that are hard by hand: it distributes the powder completely evenly through the liquid and it builds a fine, even foam, even when the water is cold.
The flavour
When the powder is evenly shaken out, the cup tastes rounder and more even, with no dry pockets of powder.
The chill
Shake the concentrate with cold water and pour it over ice and cold milk: a foam a whisk cannot build cold.
When it fits
For everyday life and for summer.
The chasen for the calm weekend ritual. The shaker for everything else.
- Weekday mornings, when the latte has to happen in the time it takes to toast bread.
- Iced matcha or hojicha lattes in summer: shake the concentrate cold and pour it over ice.
- Evenings when a cold hojicha latte should happen without becoming a project.
Nekko Kitchen
Chosen with intent.
The shaker is in the range for one reason only: it means our powders actually get used. A small tool that turns a nice idea, tea latte at home, into something that happens every week.
Shaker or chasen
Two tools, two different moments.
The shaker does not replace the ceremony, it replaces the threshold. This is how we think about the choice.
The chasen for the bowl
A bamboo whisk in a pre-warmed bowl is still the finest way to make a classic usucha, and a ritual in itself. The shaker should not take that moment.
The shaker for the cup
For cold lattes and everyday use the shaker gives a more even result in less time. You shake the concentrate and pour it over ice or milk.
How we use it
Three steps, no technique.
This is the whole method, there is nothing more to learn.
Powder first, then the cold water, so nothing sticks to the base. Dose according to the powder you are using, the amount differs between matcha, sencha powder and hojicha powder.
Shake for ten seconds with the lid firmly closed. Pour the concentrate over ice or cold milk.
Rinse it straight after use and dry it off, so the lacquer lasts and it is ready for the next cup.
Practical
The practical details, gathered in one place.
Here is the practical information: specifications and care.
Specifications
- Material
- Lacquered plastic body, Kaga Yamanaka-nuri, hand-lacquered
- Origin
- Japan
- Volume
- Fill mark at approx. 20 ml. Intended for concentrate, roughly 20 ml water and 2 g powder, not for a full cup.
- Dimensions
- 57 x 57 x 81 mm
- Care
- Hand wash only, in cold or lukewarm water, dried off straight away. Not suitable for dishwashers, hot water or microwaves, as the body can warp.
Storage
Rinse in cold or lukewarm water straight after use and dry it off immediately, and the lacquer will last. Store it with the lid off to keep the shaker fresh.