Premium Bamboo Matcha Whisk - Long Handle Chasen for Traditional Japanese Tea Ceremony | Perfect for Whisking Matcha Powder at Home, Cafe, or Tea Shop

Product Description

Description

This matcha whisk (chasen) is handmade using dark bamboo. With its long handle, it was designed to be used like a cocktail muddler. Its original design makes it perfect to use to prepare matcha in a mug cup, but also suitable to stir and whisk any kind of other powder tea, like powdered houjicha, or even coffee and black tea.  

Made in Takayama (Nara prefecture) by Kubo Masaki, the 24th generation of a chasen-making family, and recognized as National Living Treasure for his skills.

Origin
100% handmade bamboo whisk from Takayama (Japan)

Use
For whisking matcha, houjicha powder, koucha, coffee

Quality and Type
Dark bamboo

Dimensions:
H: 14 cm, diameter: 4 cm

Use instructions

Handmade whisks are more fragile than those made in a factory because the bristles are much thinner. To avoid bending the bristles and breaking the chasen, don't press the tip of the chasen against the bottom of the bowl. 

Instructions

Before using a chasen for the first time, let it set in hot water for 10 minutes in your matcha bowl, head down. Only dip half of the hosaki, the strings of the chasen, in the water.

Afterward, wet the chasen a little before every use to soften the bristles for making more foam and prevent damaging them.

Cleaning

Rinse your matcha whisk carefully by whisking it in clear hot water in the same bowl you used for preparing your matcha. Running water is acceptable but only if the flow is light, to avoid damaging the strings. If needed, use your fingers to gently remove remaining matcha.

Do not let the bamboo sit in water as it will damage the whisk. Do not put your matcha whisk in the dishwasher, dryer or use any dish soap!

Afterward, store your chasen either strings facing up (never directly in contact with a surface), or better yet, use a chasen holder (kusenaoshi) that will allow the bristles to dry and keep their shape.