Minimum order of 50 grams (price is per gram) 

Available in small pieces (~2x2x2cm) and sticks (~14 or 23cm long, diametre ~3cm). Please leave us a note if you have a specific size preference for sticks.

If we do not have a specific size available, we will message you to revise the payment if applicable.

Binchō-tan, also called white charcoal or binchō-zumi, is a type of charcoal traditionally used in Japanese cooking. The typical raw material used to make binchō-tan is oak. This white charcoal is made by pyrolyzing wood in a kiln at ~240°C for 120 hours, then raising the temperature to ~1000°C. 

Traditionally, this charcoal is used in Japanese cooking. It burns at a lower heat than most charcoals but lasts much longer and is, therefore, preferred by most cooks. It is odorless and it absorbs bad smell and thus purify water in a zero waste and plastic free way without single use filter.

How to Use Binchotan Charcoal for Water Filtration

1. Rinse and brush with running water to remove dust and ash. (don't use soap)

2. Boil it for at least half an hour, providing time for impurities to dissolve.

3. Leave it in a jug of water (at room temperate) for at least 3 hours to let it bind the chlorine and impurities in water. 

The charcoal has a life span of about 6-12 months and every month you need to boil it for 10 minutes to clean it out of any impurities it absorbed. At the end of their lifetime, you can then use the charcoal sticks as a fertilizer for your garden or compost. 

• The filtering time of the sticks is approximately 3 hours;
• Use 3-5 cubes for a personal water bottle, or use 1 stick for a water carafe/jug.
• The average size of each stick is approximately 3cm in diameter