Matcha fascinates with its unique taste and is characterized by its bright green color. But what really makes it special is its characteristic foam. Preparation may seem challenging at first, but with the right tool, the chasen or matcha whisk, it becomes child's play. This elegant tool is not only a masterpiece of Japanese craftsmanship, but also a living example of the Wabi-Sabi philosophy, which celebrates the beauty in transience.
How do you use a matcha whisk correctly?
The matcha preparation ritual begins with a clean teacup filled with warm water. Dip your matcha whisk in it for about a minute to soften the bristles and make them more elastic. This is an important step that you should not skip.
When whisking your matcha in the matcha bowl, it is important to use the matcha whisk carefully . Avoid hitting or rubbing it too hard against the bowl to preserve its shape and protect the bristles. After the matcha is ready, rinse the whisk in the cup with warm water to remove any tea residue.
How do you clean a matcha whisk?
To clean your matcha whisk properly , it is sufficient to rinse it thoroughly with water after each use. Do not use soap or other cleaning products as these can damage the natural material bamboo. After rinsing, the matcha whisk should be dried on a special stand, the Kusenaoshi. This prevents the accumulation of excess water in the handle, which could cause mold.
Alternatives to the traditional matcha whisk
Although the traditional chasen seems irreplaceable, there are alternatives to matcha whisks that can be practical in some situations. From our own experience, we can recommend special electric matcha frothers that allow you to prepare your drink quickly and easily. In an emergency, you can resort to small milk frothers or whisks, but the result will be rather modest.
The history and production of Chasen
The matcha whisk is an essential tool for preparing matcha and is still made by master craftsmen in Japan today. Making a high-quality chasen from bamboo is a laborious process that requires precision and time to ensure the perfect shape and durability. This shows the deep connection between Japanese culture and the art of tea preparation.
The right wood and plenty of time
To make a high-quality chasen, special bamboo is carefully selected in the forest, cut, washed, dried in the sun and then stored for three to six years. This lengthy aging process is crucial because the longer the bamboo matures, the darker it becomes and the more robust the end product is. Usually only three or four matcha whisks can be made from a single piece of bamboo. The precise placement of the seam is essential to ensure that there is enough material for both the carving at the top and the handle at the bottom.
The three parts of the Chasen
A matcha whisk consists of three main parts: the handle, the flower (outside) and the heart (inside). After the outer layer of the bamboo is shaved thin, the bamboo is divided into 16 even sections above the seam. Each section is then further refined to create thin bristles, which are finally divided into 10 fine tines per bristle. This creates a total of 160 tines - 80 for the outer flower and 80 for the inner heart. There are also chasen with 100, 120 or more bristles, known as shin-chasen.
The right tool for every tea school
To form the flower and heart of the chasen, a special string is woven between the bristles, which helps them stay separated. This string is often black, but can also come in other colors such as red, purple, or even blue and white, depending on the requirements of different tea ceremony schools. The color of the bamboo and the number of bristles in a chasen can also vary, depending on whether you prefer to make thick or thin matcha. There are special chasen for special occasions, such as the Kotobuki chasen, which is used exclusively for the New Year celebrations.