This is the most important tool in preparing traditional-style matcha, which is to whisk matcha in hot water.
The bamboo tea whisk has 96 bristles, good for wider bowls and for preparing usucha (thin tea). The Japanese named it the 100-bristle whisk probably as a fair enough approximation and abbreviation.
Compare to other whisking tools, the bamboo whisk performs the best in forming a thick, consistent foam and leaving the least clumps of tea.
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