Most people who love the idea of matcha never make it at home, because a bamboo whisk and a wide tea bowl feel like a skill they don't have. MATCHA SHAKER removes that barrier entirely: pour in about 20ml of water, add one 2g matcha sachet, close the lid, and shake up and down for around 11 seconds. What comes out is a smooth, concentrated matcha base — ready to stretch with more hot water for tea, or cold water and milk for a matcha latte.

It was designed and produced by Yoshimura Co., Ltd., a Tokyo packaging company that has worked with nearly 7,000 Japanese tea specialty shops for more than 90 years — and it launched on Makuake, Japan's leading crowdfunding platform, before coming to international shelves.

Built like a miniature washing-machine drum.

The fan-shaped ridge molded into the base isn't decoration — it's the whole mechanism. As you shake, it breaks the water's path and forces it to churn back on itself, the same basic principle that agitates a washing machine drum. That turbulence is what dissolves matcha powder evenly in seconds, instead of leaving it clumped at the bottom the way a plain cup would.

One of Japan's three great lacquerware traditions — and, uniquely, a craft defined by wood before it is ever touched by lacquer.

The craft traces back to the Tensho era (1573–1592) of the Azuchi-Momoyama period, when a community of wood-turners displaced from Echizen by civil war resettled in Mazago, a mountain hamlet upstream of Yamanaka Onsen in what is now Kaga, Ishikawa Prefecture. What began as souvenirs for hot-spring visitors grew, through the Edo period, into one of Japan's defining lacquerware traditions — and, notably, the traditional home of the natsume, the lacquered tea caddy used to store matcha in Japanese tea ceremony.

Ishikawa Prefecture is home to three historic lacquerware towns, each known for a different mastery: Yamanaka for its woodturning, Wajima for its lacquering, and Kanazawa for its gold maki-e decoration. Yamanaka's reputation rests on the wood itself — it produces more lathe-turned lacquerware than anywhere else in Japan.

Every piece begins on a lathe. Yamanaka artisans cut their wood along the grain of the standing tree — a method called tategidori — so the finished form resists warping for generations. Onto that spinning wood, craftsmen then cut kashoku-biki: decorative ridges, incised freehand with hand-forged blades of their own making, in patterns passed down through dozens of named styles. Many pieces are finished with fuki-urushi, lacquer wiped directly into the wood grain rather than layered over it — a technique that lets the grain show through, and that deepens in beauty the more a piece is used.

The shaker's shape is small and complex compared to a bowl or plate, which makes it harder to lacquer well. Each one still goes through a final hand-finishing stage by Yamanaka artisans, piece by piece, and the same fan-shaped ridge inside the base is what keeps the matcha from clumping as you shake — a small, modern echo of a 450-year-old woodturning tradition.

Matcha didn't go viral as a tea ceremony — it went viral as a drink, remixed by TikTok into new combinations around the world. MATCHA SHAKER exists to make any of them at home in about 11 seconds, no cafe required.

UNITED STATES

Dirty Matcha

A viral 2025 mashup of a matcha latte with a shot of espresso stirred in — "dirtying up" the drink the same way dirty chai did. It has driven long lines at US matcha bars and a surge in matcha search and menu interest nationwide.

VIETNAM & SOUTHEAST ASIA

Coconut Matcha

Matcha shaken with coconut milk or coconut water has gone viral across Vietnam and neighboring markets, pairing matcha's earthiness with a tropical, refreshing base. By late 2025, matcha ranked as the third most-discussed non-alcoholic drink on Vietnamese social media, behind only milk tea and coffee.

And matcha doesn't stop at drinks. The same 11-second shake makes a concentrated matcha base for desserts, too — five easy ways to use it: