Bamboo Matcha Whisk
Bamboo Matcha Whisk
This is a traditional bamboo matcha whisk, or chasen. With the proper tools, making matcha is easy.
A bit of history
Matcha has been whisked in bowls since powdered tea was brought from China to Japan, traditionally credited to the monk Eisai around 1191. In the Japanese tea ceremony, refined by the tea master Sen no Rikyu in the 16th century, a bowl, a bamboo whisk and a scoop are the essential tools. The town of Takayama, in Nara, has been the principal home of Japanese chasen making since the Muromachi period.
Good to know
Carved from a single piece of bamboo into fine tines.
The tines create the light froth that is the hallmark of a well-made bowl.
How to use
Soak the whisk briefly in warm water before use. Whisk matcha with water in a brisk zigzag motion until frothy. Rinse with warm water and let dry upright.
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- Add 1 teaspoon of Matcha to a bowl.
- Put a few drops of hot water into bowl and use a whisk to whisk the Matcha into a paste.
- Pour6 to 8 oz. of hot water (160-180F) into bowl. Then in a slow "m' motion, submerge any loose bits of Matcha that may be floating on the surface of the tea.
- Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy.
- Consume immediately.