Chikusendō - Matcha Whisk (Chasen)

Discover the traditional way to prepare matcha with this handcrafted chasen, carved from a single piece of mature brown bamboo in the Takayama district of Ikoma city, Nara Prefecture. This region is known as the birthplace of authentic matcha whisks, and artisans like Kubo Kyosuke continue the centuries-old craft with remarkable precision.

Each whisk is made entirely by hand and takes more than two hours to complete. The tines are shaped with exact detail, creating a tool that is flexible, durable, and highly responsive during whisking. High-quality chasen like this one last significantly longer than mass-produced versions and provide more control, more “give,” and a smoother, more consistent matcha foam.

Features

• Hand carved from mature brown bamboo by artisan Kubo Kyosuke in Nara
• Crafted from a single piece of flexible and robust bamboo
• Extremely fine, even tines that create a smooth and creamy froth
• Suitable for both usucha (thin matcha) and koicha (thick matcha) depending on the tine count
• Made in Takayama, Ikoma city, Nara Prefecture, Japan

Why this chasen is superior to a normal whisk

A standard kitchen whisk cannot break down matcha powder properly. Metal wires are too rigid, too widely spaced, and cannot aerate the tea in the way bamboo can. This chasen’s fine, flexible tines dissolve the powder evenly, prevent clumps, and create the signature micro-foam that defines good matcha. The natural spring of the bamboo allows the whisk to move with the tea, improving texture, flavor release, and overall balance. The result is a smooth, velvety bowl of matcha that no regular whisk can achieve.

Traditional craftsmanship

Chasen styles vary by season and tea school. Usucha is usually prepared with 80 to 120 tines for a light and frothy texture. Koicha, a thicker tea with more powder, is blended using a whisk with 70 to 80 stronger tines. These variations influence the shape, flexibility, and color of the whisk, making each piece a small example of Japanese tea culture.

Care instructions

• Soak the whisk in warm water for a few minutes before use to soften and open the tines
• When whisking in a chawan, avoid touching the bowl walls to protect the shape
• After use, rinse with warm water and repeat until the tea is removed
• Shake off excess water and allow the whisk to air dry completely
• Best stored on a chasen kusenaoshi stand to help maintain its original form
• If no stand is available, dry whisk side down to avoid moisture collecting inside the handle
• If mould appears, place the whisk in boiling water for a few minutes and dry fully afterwards