Introductory Guide: Matcha Whisk / Chasen

Are you thinking about practicing a matcha ceremony? There are some important tools you have to know before starting a matcha ceremony, which are matcha, matcha tea bowl, chasaku (matcha scoop), and chasen (matcha whisk). 

In this article, we just focus on chasen (matcha whisk) and look at history, different types of matcha whisk, and some of the recommendations of matcha whisk for you to start matcha ceremony. 

What is Matcha Whisk / Chasen?

One piece of bamboo is expertly cut into tiny, fine tines to create a traditional matcha whisk, which whisks matcha into a homogenous, frothy consistency. They usually have between 80 and 120 tines per chasen and vary widely in size and shape. The speed at which the whisk creates a froth in the matcha and its strength for various matcha-making tasks depend on its thickness and number of tines.

The History of Chasen

Between 618 and 907 AD (more than 1,000 years ago), tea was brought to Japan from China. Pouring boiling water over tea leaves is the traditional Chinese method of drinking tea; a whisk is not required. Chinese Buddhist monks introduced the concept of powdered tea to Japan, which helped it gain popularity. The traditional tea ceremony, known as chanoyu, began to take shape approximately 700 years after tea was first served in Japan. The tea ceremony developed into a highly ritualized behavior that focused on mindfulness, simplicity, and beauty. Tools such as the bamboo scoop, chawan (drinking bowl), and chasen became essential components of the tea ceremony. 

Crafting chasen is a specialized art form. The ability to make chasen is a characteristic of particular families and geographical areas. Generation after generation has carried on the traditions and methods of making chasen.

Different Kinds of Matcha Whisk

There are many different sizes and shapes of Chasen. Chasen can be categorized primarily in two ways: by shape and by tine count.

The Number of Tine

The approximate number of tines on a chasen is known as the "tine count." Typically, this is interpreted as the number of outer tines. In general, thinner tines result from having more tines, which makes it easier to create foam when whisking usucha. Conversely, kneading koicha is best done with thicker, more durable tines, which are associated with lower tine counts. 

The most obvious difference in usage is the larger diameter of the higher-tined whisks, although the number of tines increases from the 80-tine whisk to the 120-tine whisk. The most popular whisk in Japan has 64-72 Tines. It is a fantastic all-purpose whisk that produces smooth koicha and frothy usucha. 

Shape of Matcha Whisk

There are three primary styles:

1. Standard (this has no particular name
2. Shin 
3. Straight

 

1.  Standard
   Most chasens, whether mass-produced in other countries or made in Japan, have the "standard" shape. The tines in this style are primarily straight until they curve gently toward the top, and then they are curled all the way around to form a loop at the tip. Although the top's sharp curvature is ideal for whisking up a frothy bowl of usucha, this loop will unfurl with use.
2. Shin (真-formal)
   The Shin shape is one of the most popular because of its narrow handle and elegantly curved tines. The curve is more gradual, and the tine tips are not looped over, in contrast to the "standard" shape. The choice is mainly aesthetic, and we have not observed any discernible difference in "frothing power" between these two shapes. 
3. Straight
   Although they are the oldest style, straight-tined chasens are not particularly common. Because they can't move as much inside a chawan as curved-tipped whisks due to their wider width, straight-tipped whisks are a little more challenging to use. Wider-base bowls are the ideal fit for them. There is not much foam produced by these whisks. 

How to Use Chasen

It may take some practice to use your bamboo whisk effectively, so if you're just starting out, be patient with yourself. First, break up the matcha clumps in your tea bowl with your chasen. Next, quickly move the whisk in a "m" or "w" shaped zigzag motion while maintaining a straight wrist. Throughout the bowl, the motion should be even and fluid.

To preserve your bamboo whisk, avoid pressing too hard on the chasen and keep the delicate bamboo tines away from the bottom of your bowl. The whisk's motion should focus on the middle to upper part of the tea.

How to Take Care of Chasen

The simple act of cleaning your bamboo whisk helps preserve its quality and extends its life. Take these three simple steps:

Rinse with Warm Water: Run warm water over the chasen after every use. To keep water from building up in the handle or harming the tines, hold it with the tines facing down. You do not have to use soap. 

Air Dry: After cleaning, shake the chasen gently to remove any remaining water droplets, then let it air dry on its own. Do not dry it with a towel or cloth to avoid damaging the tines. Either use a Chasen-tate (whisk holder) or place the whisk on a dry, clean surface. Make sure the airflow around it is adequate.

Keep in a Dry, Clean Environment: To avoid the growth of mold or mildew, keep the bamboo whisk in a dry, clean environment. Because moisture can deteriorate its quality and encourage mold growth, keep it out of airtight containers and places with high humidity. The best way to keep the whisk upright and safe between uses is with a bamboo whisk holder or stand.

You can keep your whisk in perfect condition and whisk up the ideal cup of matcha whenever you want by taking good care of it.

3 Different Matcha Whisk Recommendations!

For Daily Uses: 80 Tine Chasen (Matcha Whisk) by Kettl

Learn more about: 

View on Kettl 

Price: $18.00

Origin: China

Other note: An 80 tine whisk is ideal for daily use. Since this is studio-made, several artists collaborate to create the pieces. For people who make matcha three to five times a week, we suggest this as a fantastic choice.

For the first time Whisking: Matcha Whisk - Chasen #1

Learn more about: 

View on Ippodo Tea

Price: $48.00

Origin: South Korea

Other note: One by one, this whisk is lovingly crafted by hand from bamboo. Matcha whisking is made quick by its fine, springy tips. The texture and aroma of matcha whisked with a chasen are smooth.

A master craftsman from Japan taught South Korean artisans how to make the Chasen #1 by hand. Ippodo inspects every whisk before it is approved.

For people who like making matcha every day with a chasen, we suggest this whisk.

Budget Friendly: Bamboo Matcha Whisk + Scoop

Learn more about: 

View on Jade Leaf Matcha

Price: $12.95

Origin: - 

Other note: Comprising the classic Bamboo Matcha Whisk (Chasen) and Bamboo Scoop (Chashaku), this set is the ideal substitute for your everyday cooking!

FAQ

What are else do I need to prep for making matcha by myself?

Good question, What you need are,

• 1-2 tsp of premium matcha tea, depending on your preferences. 
• Small bowl or mug (any small bowl will work, though traditional Japanese matcha tea bowls are used for this). 
• A "chasen" is a bamboo matcha whisk. 
• A "chasaku" is a bamboo matcha scoop (a spoon will work too). 
• A tiny strainer or sifter for tea.

Is matcha whisk quality important?

Yes, the quality of a matcha whisk, or chasen, has a significant impact on the matcha's texture and whisking efficiency. High-quality whisks are more resilient than inferior ones and can produce a smoother, frothier drink.