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Matcha tea is one of the most favoured teas around the world. It comes gem-packed with powerful antioxidants e.g. EGCg; detoxifiers, fibres, vitamins and a wide range of chlorophyll content. The natural mood enhancer also boosts the body's metabolic actions, burns calories, and aids in concentration. Due to its wealth of benefits, the natural drink has attracted the attention of various tea enthusiasts across the globe. In reality, matcha is not like any other type of tea out there, it is a special energy drink that Hollywood drinks in gallons. 

More About Matcha Tea Whisk ▼

Unlike coffee, obtains the bulk of its energy from its other natural components. The caffeine in the drink does not contribute much. However, whether you will benefit from your matcha drink or not solely depend on its preparation method. This is where the whisk, a traditionally hand-crafted blender made from bamboo, comes into play. To understand every piece of information about this product, it is better to first dig into its historical record.  


The history of matcha whisks

Green tea is nothing new under the sun. It has long historical records that date back to as early as 7th to 10th century (tang dynasty). In the early years of the 7th century, the Chinese used to infuse the leaves directly in a teapot. Once they were done with the infusion, the used tea leaves were thrown away. However, as time passed by, there was a need to store some of the teas for future brewing. This resulted in the steaming of the leaves to form a brick. Water and salt were used during the process of pulverizing of the resultant bricks.

Unlike in the modern matchas, the bricks demanded vigorous aggravation to come up with a fully suspended solution.  Wooden sticks were used specifically for this process. 

Typical chasens came into existence 500 years ago. The first tool of its own was made by the Japanese master, Sen no Rikyu. It was hand-carved from bamboo woods. 

Upon founding the art, Sen no Rikyu was compelled to pass the skills to the thirteen chasen-making families that were chosen by the Tokugawa government. Tokugawa government ruled Japan during the Edo period (1603-1867). So secretive was the art that the 13 families were compelled to make the chasens in close doors at the middle of the night with all the curtains down.  

The skill was passed down the lineage from father to son. Up to now the art of Chasen handcrafting still lies on the input of the three remaining chasen-making families. These families are found around Takiyama; a chasen-making hub in Japan where top-notch matcha whisks are made. 

Contemporarily, several tea schools in Japan teach the art of Chasen design. There are hundred-plus types and forms of Chasens that are available countrywide. 

The art of making the whisks spread to China during the Sen No Rikyu times. Several schools in China teach this skill. Making the whisks demands that you intricately hand-carve them from the wooden bamboo. Chinese Chasen is known to be cheap. However, they are nowhere near the quality mark that has been put in place by the Japanese designers. 


What to look for when buying a matcha Whisk

The teaware market is flooded with numerous variants; from all sources that claim to be the original makers. Therefore, choosing the right whisk is not a walk in the park. Here are some of the key factors that you need to consider when choosing the best chasen. 

  • The tines count

How finer the resultant matcha tea drink is determined by the number of tines your whisk has. There are more than one hundred types of whisk out there. A whisk with the minimum number (usually 16) takes longer to whisk a fine tea. On the other hand, whisk with a maximum number (usually 120) takes a short period to whisk a properly fined drink. 

  • Bamboo quality

The whisking process degrades the quality of the tines. For durability, the whisking tools are made with bamboo woods that are sourced from specific farms around China and Japan. Otherwise, the type of bamboo used determines the overall durability of the whisk. 

  • The tea quality

There are different types of matcha tea that you can whisk with chasen. For tea with foams, you will require whisks with curled tips. Usucha chasens are widely known for this type of tea. Thick matcha drinks such as the Koicha are the second most popular. For their gravy sauce, you will need whisks with thicker tines. These chasens do not break easily as compared to the other types. Otherwise, your level of professionalism is key when choosing the best whisk to go for. 


How to use a matcha whisk

The joy in matcha preparation lies on coming up with a clump-free drink. Though an easy process, there is a lot to be inculcated in terms of practice to achieve that goal. However, matcha preparation is an exact science that follows a series of systematic process. 

Some of the ingredients that are key in Matcha drink preparation are:

  • Matcha powder
  • Distilled or purified water
  • Matcha whisk
  • Matcha scoop (Chasaku)
  • Matcha bowl (chawan)

To keep the Chawan clean, you will need a linen cloth called Chakin for wiping. You can also opt for the matcha sifter. 

Before the gravitation process, it is better to know how thicker the resultant drink should look like. This gives insights on how long you should gravitate and the type of chasen to choose. Otherwise, when using the chasen:

  • Use the left hand to hold the bowl and the right hand to whisk. For the left-handed, it is the opposite. 
  • Whisk in a gentle and circular pattern. The best way to achieve this is through the use of the wrists and not your arm or elbow. Remember to touch every corner of the bowl to prevent clumping of the matcha powder. 
  • You should hold the whisk with the fingers pointing down with the wrist at exactly 90—degree angle
  • Never press the prongs on the bottom of the bowl to prevent them from shaping out and falling. 


How to care for the matcha whisk

Matcha whisk is delicate. To keep the bristles in shape, you need to handle them with tender care just from the time of purchase. Here is what you need to do immediately after receiving the matcha whisk. 

  • Soak before first use

Fresh from the designer, matcha feature curled bristles. To unfold it, sit the item in water for about ten 6t twenty seconds. You will realize that it blooms out and unfurls at the centre. It is in this state that you can use it in your normal matcha gravitation. Since Matcha tea whisk is one of the tools that are used for food preparation, it is recommendable to clean it thoroughly in running water. This should be immediately after the soaking process.  

  • Stand it on a holder to dry

Once the whisks are washed properly, stand it on its holder to allow the tines to dry out. Drying prevents mould growth in the tines and prevents them to fall out or loosen. Remember, it is the number of tines that determines the level of frothing that the matcha tea undergoes. By leaving the tine to fall out, you will not only be affecting the aesthetic appearance of the tool but also its affectivity. Otherwise, mouldy whisks can be a risk factor to health conditions. 

  • Do not hit the tines forcefully when whisking

The tines feature delicate bamboo strands. On the other hand, the Chawan is made with other types of materiality; usually thick ceramics for durability. By forcefully hitting the tines on the surface of the Chawan bowl, you will not only be increasing the risk for spreading out but also their risks to falling. 

  • Wash thoroughly after use

After every use, thoroughly wash and rinse the whisk in running water. Though you can use cold water, most makers prefer hot water. To prevent odd odours, do not use the tool with detergents such as soaps. You will observe that the whisk develops some green cues after some period of use, do not be worried it is normal. This is so popular with Koicha type matcha drink. 

During the course of use, it is good to be cognizant with the odours. Upon noticing any bizarre smell, boil the tool in a bowl of hot water for some minutes. Finally, like any other products, chasens wear out. The tines will start to fall out. Replace the whisks the moment its tines start to fallout. 

  • Store the whisk properly

The process of airing, drying and storage determine whether the chasen will grow mould or not. Once the whisk is properly dried, store it on the matcha whisk holder. This equipment usually comes together with the whisk upon shipping. The holder allows the whisks to sit upside down with the inner prong rings inserted inside the holder’s hole. In this manner, both the tines and the prongs are kept in shape. 



Matcha whisks are the cornerstone of matcha tea preparation. They come in over one hundred types and forms mainly from Japan and China. Contact us for the latest designs of matcha whisks shipped straight from Japan. 

Start your day right with a cup of tea