Matcha Whisk 80 Black Cane Bamboo Chasen

Tea culture is a very noble culture, tea as the taste of life, the taste of life

The matcha whisk (Japanese "Chasen") is indispensable for the tea ceremony.

This size 80 bamboo whisk is probably the most commonly used matcha whisk.

It is equally suitable for all Japanese powdered teas.

It can be used to brew both Koicha (strong, thick tea) and Usucha (thin tea).

• Material: Black cane bamboo
•Total length: approx. 10.5 cm
•Diameter of stem: approx. 2.5 cm
•Broom head diameter: approx. 6 cm
•Number of bristles: approx. 76-82

What does 80 mean?
The matcha whisk is handmade: The bamboo piece is repeatedly split with a sharp, special knife. Depending on the thickness of the bamboo, the chasen has a varying number of bristles. 80 doesn't exactly refer to 80 bristles. The actual number of outer bristles is approximately between 76 and 82. A 120-gauge matcha whisk has approximately 90 to 96. The bamboo itself is slightly thicker in a 120-gauge whisk than in an 80-gauge one.

The 80s matcha whisks offered here are always a good choice and are equally suitable for beginners and professionals.

Note on use and storage:

The matcha whisk comes in plastic packaging.

This packaging is for transport purposes only.

• It is not suitable for storage after use.

• Under no circumstances should the chasen be stored in the sealed container while wet.

The matcha whisk is an important utensil for preparing matcha.

It is a consumer item that, if well cared for, will last a long time, but not forever.

To keep the Chasen in good condition, please note the following:

A dry chasen tends to break the bristles when whisking the matcha.

Therefore, the bristles should be softened by gently turning them in hot water before each use.
After use, the chasen must dry.

There is a special stand for this called a chasentate.

The bamboo broom can dry quickly there.

More importantly, it will always retain its shape on such a stand, but at the same time the inner ribs will be able to unfold properly.

Whipping the matcha is relatively easy:

The matcha powder is whipped with fairly quick movements of the wrist, somewhat like writing an “M”.

This creates a fine, jade-green foam.