Matcha bamboo whisk artisans also age certain types of bamboo for a few years before use.
Finally, they bind the whisk with thread and perfect the shape. The master scrapes, thins, and curls the tines. Next, they further split the parts into smaller tines. Using a steel knife, they carefully section the shoot into 12-24 parts. Generally, one bamboo shoot yields about 3-4 whisks. Depending on the type of bamboo, the master may also boil the bamboo beforehand to remove excess dirt and prevent future discoloration. The master peels and softens the bamboo shoot. To make a Japanese matcha bamboo whisk, masters follow these steps: For many, following the original tea traditions is a form of honoring the matcha and Sen no Rikyu himself, and not just about tea aesthetic. Furthermore, many people from across the world come to Japan to study under these tea schools. The original tea schools that were started following the teachings of Sen no Rikyu are still being run in Japan today by his bloodline. 
The Japanese tea ceremony has been passed on from generation to generation, with all its traditions, knowledge, techniques, and even tools.
Lastly, tea masters stick to whisking matcha with a chasen because it is tradition. Drinking the two side by side, you'll surely notice the sweetness that the foamy matcha acquired. In another bowl, whisk the matcha just until it dissolves - you can use a regular kitchen whisk for this or even shake up the matcha in a jar. In one bowl, whisk the matcha with a chasen until beautiful airy foam forms. You can do a little experiment for yourself. Furthermore, the foam we create by whisking the matcha adds a certain amount of sweetness and smoothness to the tea. The reason why tea masters whisk matcha with a chasen is simple - it's the best way to break up the matcha powder, ensuring it dissolves in the water and we aren't left with any clumps. In comparison, one with 120 tines can whisk a very airy foam for usucha (thin tea).
The type of matcha ( Ceremonial versus everyday matcha)įor example, we use a standard chasen of 80 tines to whisk koicha (thick tea) as it doesn't require foam production. Tea school using the chasen (Japan has three official matcha tea schools, all of which have their own set of rules and even matcha tools). Essentially, the type of chasen will always depend on these things: A standard chasen will have anywhere from 80 to 120 prongs, although this number can drop to as little as 16. Every last whisk is hand-carved from a single piece of bamboo by the master. Making a chasen is meticulous and demanding work. This is because bamboo varies in color, so it simply depends on which piece of bamboo the master chooses. You may have noticed that they vary in color - from a light ochre color to a reddish or dark brown one. Artisans make all traditional matcha whisks from bamboo. Home 1 › It's All About Tea 2 › Matcha Bamboo Whisk: Chasen As Part of The Japanese Tea Set 3Ĭhasen is the Japanese word for matcha bamboo whisk. The Difference Between Raw And Ripe Pu-erh. TEA WHISK HOW TO
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