We recommend to use one piece of skinny bamboo charcoal per litre of water.
- Rinse the bamboo under cold water
- Boil it for 5 minutes and let it dry in the sun. This will ensure a full sterilisation.
- Place your bamboo charcoal in your water bottle and fill it with tap water.
- Let it sit for one hour and drink it up!
We recommend sterilizing the bamboo once a week by repeating point 2.
Your charcoal bamboo filter should last around 3-4 weeks depending on the quality of your tap water and your consumption's level.
You'll know it's time to replace it once you won't see any more bubbles on its surface.
Ways to use the Bamboo Charcoal filters:
Our Japanese bamboo charcoal filters are not only amazing for purifying your tap water!
You can also:
- place them in your fridge to absorb food smells;
- add them in your rice cooker to absorb impurities and increase the amount of water contained in the rice to give you tasty plump rice;
- insert them in your shoes or inside your shoe rack to remove sweat odour;
- place them in your closets to prevent damp build up in cupboard corners.
Bamboo charcoal has a ten times higher adsorptive power than other wooden charcoals (such as binchotan made from oak trees) thanks to its surface area of 300 square meter per gram and because it contains many mineral components such as magnesium, potassium, calcium and silicic acid you will be making your own mineral water!
The high-quality domestic Moso bamboo used as a raw material for this bamboo charcoal filter does not use any chemicals, pesticides, chemical fertilizers, and it's cut only when it reaches full maturity.
Originally from China, Moso Bamboo has quickly spread in Japan thanks to its quick growth: it takes only three months for the Moso Bamboo to grow from bamboo shoots to its full height. Its tremendous growth speed makes Bamboo a sustainable natural resource that is unmatched by other types of woods.