Bamboo Matcha Whisk

A matcha whisk, or Chasen, is a bit like an egg beater and is made of quality, precision-cut bamboo. It has been a vital part of Dian Cha since the Chinese Song dynasty - though due to the changes in Chinese tea drinking habits, its use greatly fell but was never fully eliminated. However, after introducing it to Japan it rather improved and became an essential tool in the Japanese tea ceremony, and is used to stir tea powder such as matcha.

In brewing matcha, the tea maker will first use a small, slender scoop to place some matcha powder into the bowl. Then hot water is added and the two are quickly mixed with the matcha whisk, resulting in a smooth, foamy drink.

After using it, remember to clean the matcha whisk and let it dry before putting away. Matcha whisks can have many different numbers of bristles: there are varieties with 16, 36, 54, 64, 72, 80, 100, and 120 bristles, as well as some rarer numbers between. The difference in the number of bristles affects the ideal type of matcha with which to use the whisk.

Thin Matcha(薄茶): uses more volume and has more foam, and tastes cool and refreshing.

Thick Matcha(浓茶): has a lower volume with less foam, and its taste is rather rich yet mellow.

1. The bristles of a new whisk are twisted, and straighten out and unfurl after being soaked in tea liquid. This is a normal and irreversible phenomenon.

2. The amount of foam is related to the amount of tea powder and water used, and the matcha whisk itself. Under the same conditions, a whisk with more bristles will create more foam. When stirring we recommend moving the whisk quickly in the shape of letters such as Z or W to create smooth, perfect foam - although you can develop and use a method that works best for you.

3. Before the first use, make sure to clean the matcha whisk with cold water and then do several warm-water rinses. Do not soak the whisk in hot water, as this will damage it.