Cha Lab by Elaiksir began with a specific problem: exceptional tea is fragile.
The better the tea, the more visible the problem became. B
etween sourcing and service, too much of its character is lost to inconsistency of whisking technique and settings.
We are designing a premium drinking experience that scales without compromise — one that carries the full depth of a centuries-old craft tradition into every serving, at any scale.
CHA LAB BY ELAIKSIRMatcha Is Difficult to Standardize
Matcha preparation is highly sensitive to both agitation & temperature.
Minor inconsistencies in whisking rhythm or heat exposure can destabilize foam structure, suppress sweetness, and introduce bitterness between servings.
The Cha Maker was engineered to standardize the interaction between motion and thermal control — transforming matcha preparation into a calibrated and repeatable workflow.
CHA LAB BY ELAIKSIRIntelligent Tri-Phase Whisking
Most whisking systems rely on a single, static speed that produces inconsistent texture across repeated preparations. The Cha Maker uses Dynamic Speed Modulation — a calibrated tri-phase whisking sequence engineered specifically for matcha service environments. The cycle transitions through building, refining, and smoothing phases to stabilize microfoam structure while reducing bitterness caused by excessive agitation.
CHA LAB BY ELAIKSIRControlled Thermal Management
Ceremonial-grade matcha requires controlled extraction throughout service. Excessive heat suppresses sweetness and amplifies bitterness, while insufficient heat prevents proper foam formation and texture development.
The Cha Maker monitors and regulates heat throughout the whisking cycle to maintain a stable preparation range across repeated servings — supporting flavor consistency without manual temperature management.
Each mode operates with its own calibrated whisking pattern, thermal profile, and cycle duration — enabling consistent preparation across multiple beverage categories within a single workflow system.
CHA LAB BY ELAIKSIRExpand Beverage Programs
Designed for matcha, hojicha, chocolate, milk, and evolving signature beverage applications.
CHA LAB BY ELAIKSIRCeramic Vessel Engineering
The ceramic vessel was designed to support both preparation efficiency and service ergonomics. Its curved interior promotes fluid circulation throughout the whisking cycle, while the ceramic body helps maintain thermal stability and flavor retention during preparation.
The contoured silhouette supports stable handling during service, while the tapered pouring edge enables controlled transfer with minimal dripping.
CHA LAB BY ELAIKSIRCrafted Through Collaboration
The vessel was developed in collaboration with Tai-Hwa Pottery, a premier Taiwanese kiln with more than four decades of ceramic craftsmanship. Their works have served as official Taiwanese diplomatic state gifts, including presentations to the Vatican.
Subtle influence was drawn from traditional tea forms, while the vessel itself was refined through ongoing collaboration with tea practitioners and ceramic artisans.
For commercial pricing and multi-location support, please contact us via cs@elaiksir.com
A ceramic thermal chamber and a machine base**
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