Matcha Whisk
Chasen Kuro 80

Chasen whisks are made from bamboo stalks that are approximately two to three years old to ensure the finished product is robust. The bamboo is first cut to the appropriate length, then roughly quartered and the soft inner material removed so that only the sturdy outer skin remains. Each quarter is then split until the desired amount of tines is produced, which are then secured with a thread at the base. To create the curved balloon shape, the tines are curled with a knife, gently sanded down and finally pressed into shape.

Using a Chashaku bamboo scoop, put two heaped scoops (about 1 tsp) of Matcha into a Matcha bowl then pour in approximately 80ml of 60°C to 80°C water without pouring directly onto the powder to avoid clumping.

Next, take the Chasen whisk and place it in the bowl at a right angle to the base. Now gently but quickly move the whisk back and forth in a tight zigzag motion, without pressing it into the base or sides as much as possible, to achieve the classic Matcha foam. Make sure to avoid circular movements, the faster the whisking the fluffier the foam. Practice makes perfect – enjoy!

Before first use, soak the whisk in warm water for a few minutes to soften and unfold the bristles. When preparing Matcha in a Chawan tea bowl try to avoid touching the sides and pressing down into the base while whisking to prevent damaging the whisk. After use, soak the whisk again in warm water and repeat until the powder is removed. Once clean, shake off excess water and allow to air dry completely – this is best done with a Chasen Yasume matcha whisk stand/shaper – otherwise leave to dry whisk side down to avoid water collecting in the handle, which could lead to mould. If mould does develop, place in boiling water for a few minutes and then make sure to dry properly.