Chasen - matcha bamboo whisk
Traditional bamboo whisk for matcha preparation.
\nAfter use best to dry on dedicated chasen holder (sold seperately). Do not place a wet chasen in the cardboard container or any other closed container.
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Chasen - matcha bamboo whisk
Traditional bamboo whisk for matcha preparation.
\nAfter use best to dry on dedicated chasen holder (sold seperately). Do not place a wet chasen in the cardboard container or any other closed container.
Lowest price in 30 days: 49,00 zł
Matcha bamboo whisk Chasen
\n\n\n\nA traditional whisk used in the Japanese tea ceremony to froth matcha. Handcrafted from a single piece of dark bamboo, this whisk, also referred to as a broom or a brush, features precise incisions which form flexible prongs. These prongs are gently curved at the bottom, gathered at the top, and finished with a wooden handle. The chasen works best with a traditional matcha bowl, whose vertical walls and wide bottom make it easy to blend matcha with water and quickly create a thin layer of foam on the surface. Note that the water temperature should not exceed 80°C.
\n\n\n\nTo extend its lifespan and maintain its shape, store the chasen on a dedicated stand. Avoid storing it in plastic packaging or airtight containers, as this can cause mold to form on the bamboo handle.
\n\n\n\nNot dishwasher safe
\nDirections for matcha preparation:
\n\n\n\nBegin by slowly whisking the matcha, gently moving the chasen’s prongs along the bottom of the bowl to thoroughly mix the matcha with water. Then, lift the chasen closer to the surface and make vigorous movements in a W or M shape for about 10-20 seconds. Remember to use only your wrist to avoid fatigue. A thin layer of foam should quickly appear on the surface. The perfect froth, known as “jasper mousse,” is achieved thanks to the many flexible bamboo prongs of the chasen. The more prongs, the easier it is to create a smooth, even foam layer. For best results, wet the broom in hot water before use and rinse after. As chasen naturally shrinks when drying, it becomes brittle and prone to damage. To prolong its life and maintain shape, store it on a special naoshistand.
\n\n\n\nWatch how Hitomi Saito, cofounder of Moya Matcha, prepares perfect matcha.
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Compare our matcha types
From ceremonial to culinary matcha - choose the matcha that suits how you drink it
Tradycyjna
Ceremonia herbaciana, z wodą na ciepło lub zimno, matcha latte, koktajle i napoje z matchą
Green shade
Umami
Bitterness
Codzienna
Matcha latte, lemoniada, koktajle, wypieki, słodycze, lody, czekolada
Green shade
Umami
Bitterness
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FAQ
Would you like to learn more?
We suggest three ways to prepare matcha. The first is the traditional preparation in a bowl using a chasen whisk, using “M” or “Z” shaped motions. Matcha can also be prepared in a mug or bowl using a milk frother. The third way is to prepare matcha in a shaker or bottle – simply add the matcha to the liquid and shake vigorously for 30 seconds. The optimal water temperature for matcha is approximately 80°C. Higher temperatures will cause the matcha to lose its nutritional value. You can also easily prepare matcha in cold water. The optimal amount of matcha is about 1.5 g of powder per 200-250 ml of liquid.
The most versatile and frequently chosen option is Traditional Matcha. It comes from the first and second harvest of leaves, which contributes to a moderate level of bitterness and a distinct umami taste. It is an excellent choice for drinking with water as well as in the form of matcha lattes and smoothies. For experienced matcha connoisseurs, we recommend Luxury Matcha from the first harvest, which is perfect for drinking with water and contains the most nutrients. If you like an intense flavor and use matcha mostly for matcha lattes, smoothies, desserts, and baked goods, choose Daily Matcha, which comes from the second and third harvest.
Matcha is very sensitive to sunlight and high temperatures, which can cause it to lose its properties. Matcha should be stored in its original, sealed packaging in a shaded, cool place, preferably in the refrigerator. This will ensure it stays fresh for a long time.
Loose-leaf tea is consumed as an infusion, meaning what the leaves release into the water. Matcha, on the other hand, consists of powdered tea leaves that are consumed in their entirety after being mixed with liquid. By drinking matcha, you are therefore consuming the whole leaves. In this way, all the nutrients contained within them enter your body. Furthermore, matcha is several times more potent than loose-leaf tea.
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