Traditional whisk used in Japanese tea ceremonies to whisk matcha tea. A whisk, also called a broom or brush, is handmade from a single piece of bamboo. Precise cuts are created by flexible bristles that are gently curved at the bottom and connected and finished at the top with a special wooden handle. The Chasen cup and whisk are best suited for making and drinking matcha. The vertical walls and wide bottom of the bowl make it easy and convenient to whip the matcha in water and quickly form a layer of foam on the surface. It is also suitable to use a normal cup with higher rims. It should be noted that the temperature of the water used to make matcha should not exceed 80 °C.
Tips for whisking matcha:
M
atcha whisking is best started slowly, by gently “sweeping” the Chasen whisk across the bottom of the cup so that all the matcha mixes well with the water.
Then move the whisk higher, closer to the surface and for about 10-20 seconds, start making more energetic movements resembling the letter W or M. It is worth remembering that when mixing, you should only use your wrist, not your whole hand. That way, your hands don’t get tired too quickly. A thin layer of foam should quickly appear on the surface. The excellent foam of the tea is made possible by the many flexible bamboo “tendons” of the whisk. The deeper the whisk bristles are in the work, the easier it is to get the so-called. “Jasper Mousse”, which is the ultimate wax layer. For best results, the whisk should be soaked in hot water before use and rinsed after use. Chasen whisk shrinks as it dries, becoming brittle and susceptible to damage, so it’s worth storing it on a special base.
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Do not wash in a dishwasher!
