Description
Chasen – bamboo whisk for matcha
Traditional chasen This is an essential accessory for preparing matcha in the style of a Japanese tea ceremony. It is used to thoroughly mix the powder with water and achieve a delicate, creamy foam on the surface of the drink.
Handmade from a single piece of light bamboo, the chasen delights with its simplicity, precision and functionality. Finely carved, flexible tines allow for effectively whisk the matcha without lumps, bringing out its smooth texture and full flavour.
It is best used in combination with Matcha bowl (chawan), whose wide base and appropriate shape facilitate energetic tea whisking. For the best result, matcha should be prepared in water at a temperature of around 70–80°C.
How to care for a chasen?
To retain its shape and prolong its life, rinse it thoroughly after each use and allow it to dry – preferably on special base for the chasen (sold separately).
Wilgotny chatten should not be stored in airtight or sealed packaging, as this can encourage the build-up of moisture and mould.
Important:
- Do not wash in the dishwasher
- Leave to dry completely after use
- best stored on the stand
Learn how to properly prepare matcha:
How to prepare matcha?
To prepare matcha traditionally, you need a bowl
(matchawan), bamboo whisk (chasen)
and a bamboo scoop (chashaku).
You can also use a milk frother or a shaker.
Traditionally
- Pour about 2–3 g of matcha into the bowl.
- Add approximately 50 ml of water about temperature 70–80°C.
- Whisk vigorously with a chasen in an M or W shape until a fine foam forms.
- Top up with water to your preference.
Milk frother or shaker
- Pour in 2–3 g of matcha.
- Add a small amount of water (70–80°C).
- Mix thoroughly or shake vigorously.
- Top up with water or with milk.
