The chasen, a traditional bamboo whisk
Unlike a spoon or a metal whisk, the chasen has fine, flexible tines that evenly disperse the powder while incorporating air into the preparation.
The result: a lump-free matcha, with a velvety texture and characteristic froth.
It is equally suitable for preparing usucha, the light and frothy matcha, as well as koicha, which is thicker, or a matcha latte base.
How do you use a matcha whisk?
Before the first use
Let the chasen tines soak for a few minutes in warm water to soften them. This reduces the risk of breakage and improves the quality of the froth. Repeat this a few seconds before each preparation.
The technique for a successful froth
Place the sifted matcha in the bowl, then add the hot water. Hold the chasen upright and whisk quickly in an “M” or “W” pattern, using your wrist rather than your arm.
The tines should lightly touch the bottom of the bowl without pressing down on it. Finish by lifting the whisk to the surface to refine the froth.
For koicha
For a thicker matcha, work the preparation slowly, in circular motions, until you achieve a smooth and glossy texture, without froth.
To easily transfer your preparation, discover our spouted preparation bowl, also included in our matcha kit.
How do you care for your matcha whisk?
A well-maintained chasen retains its shape and flexibility for longer.
Rinse it with warm water immediately after use, without soap. Then let it air-dry naturally, ideally on a chasen holder so that it retains its shape.
The whisk should never be placed in the dishwasher. Store it only when it is completely dry to prevent mold from forming.
Our tips for using the chasen
A good chasen fully reveals the texture of a ceremonial matcha. Try it with Le Prestigieux to enjoy its silky froth, or with L’Authentique for a gentle first tasting.
Pair it with our matcha scoop for consistent measuring, and discover all our matcha accessories to complete your equipment.
