How to Use a Matcha Whisk (Chasen)

Many people might be surprised when they first see matcha with a light green, cappuccino-like frothy surface or a rich green, thick, espresso-like texture. These characteristics are achieved by using a traditional tea tool called a chasen to hand-whisk matcha. Here, we will explain the vital role the chasen plays in making delicious matcha at home.

What is a Chasen?

The chasen is a tea tool specifically designed for mixing matcha powder with hot water evenly. It is an essential utensil in tea ceremonies, along with the tea bowl (chawan) and tea scoop (chashaku). Among these tools, the chasen is particularly important, as it greatly influences the quality of the prepared matcha. This bamboo tool, which originated about 500 years ago, is also recognized as a traditional craft in Japan. But what exactly is a chasen, and what is its origin?

Understanding the Chasen

The chasen is a whisk used to froth matcha. You may have seen small bamboo products displayed next to matcha in tea shops—that is the chasen. To use it, hold the tea bowl with one hand and whisk the matcha with the other. When used, the chasen incorporates air into the mixture of matcha powder and hot water, creating a beautifully frothed surface.

Authentic chasen are made entirely of bamboo, from the handle to the delicate prongs. The prongs are thin and rounded, forming a circular shape. Chasen come in different types, with some having 60 prongs and others 120. This process results in the smooth foam unique to matcha, as well as its characteristic balance of sweetness, bitterness, and umami.

When preparing matcha with a cappuccino-like light froth (usucha), a chasen with more prongs and finer tips is ideal. For a thick, espresso-like matcha (koicha), a chasen with fewer, sturdier prongs is more suitable.

Recently, metal and resin-based chasen have become more common due to their affordability. However, for enjoying authentic matcha at home, it is recommended to use a bamboo chasen for the best experience.

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History of the Chasen

The history of the chasen dates back to the mid-Muromachi period (1336–1573), over 500 years ago, in Takayama Town, Nara Prefecture. It is said to have originated when Souzei, the second son of the lord of Takayama, crafted a chasen at the request of Murata Jukou, the founder of wabi-cha, a style of tea that ordinary people could also enjoy. Legend has it that the Emperor, upon seeing Souzei’s delicate creation, praised its craftsmanship and gave it the name “Takaho” (High Ears). This marked the beginning of Takayama’s fame as a production area for chasen, and the craft became a closely guarded family secret.

Souzei’s technique, passed down as a hereditary art known as isshi soden (transmitted to one heir per generation), ensured that Takayama remained the leading producer of chasen, currently accounting for 90% of Japan’s chasen production. Furthermore, Takayama’s chasen have been recognized as one of Japan’s officially designated traditional crafts. Among these, the highest-quality chasen are crafted by dentou kougeishi (certified traditional craftsmen) who possess advanced skills and techniques. These exquisite tools are beloved not only by professional tea ceremony practitioners but also by hobbyists and matcha enthusiasts. Despite changing times, bamboo chasen continue to captivate matcha lovers worldwide.

How is a Chasen Made?

The creation of a chasen involves careful craftsmanship, starting with warming bamboo in hot water. The tips are then gradually shaved thinner, curved, and shaped, with every other prong delicately chamfered. The design and technique vary slightly depending on the tea ceremony school and the intended use, but each chasen is crafted entirely by the skilled hands and intuition of chasen artisans. The intricate curves and delicate design of the chasen are mesmerizing, adding to the appreciation of this essential tea tool. Let us now delve deeper into the fascinating world of the chasen.

Tools Needed to Prepare Matcha

Preparing matcha is different from brewing loose-leaf tea in a teapot. To properly whisk matcha, you’ll need three essential items in addition to the matcha itself. While there are specific rituals and techniques that vary depending on the tea school, these tools are universally important. Let’s briefly introduce each one.

1. Matcha

Matcha is finely ground green tea powder made by removing the veins from high-quality tencha leaves and grinding the remaining parts with a stone mill. In tea ceremonies, matcha is prepared in two ways: usucha (thin tea) and koicha (thick tea). The flavor profile is characterized by low bitterness and astringency, with a rich umami taste.

2. Tea Bowl (Chawan)

The tea bowl is used to mix and serve the matcha. It is typically larger than ordinary bowls and designed to accommodate whisking. Matcha and a small amount of hot water are added to the bowl and mixed with a whisk to create froth. For koicha, high-end unglazed ceramic bowls like Raku ware (Kyoto), Hagi ware (Hagi City, Yamaguchi), or Karatsu ware (Karatsu City, Saga) are particularly prized by tea practitioners. For usucha, the choice of bowl is more flexible and based on personal preference. When enjoying matcha at home, if a traditional tea bowl is unavailable, a large, easy-to-use bowl is a good substitute.

3. Tea Scoop (Chashaku)

The chashaku is a thin, elongated spoon used to scoop matcha powder from its container into the tea bowl. It is typically made of bamboo. If you don’t have a chashaku at home, you can use a teaspoon or a measuring spoon as a substitute.

4. Tea Whisk (Chasen)

The chasen is used to whisk matcha powder and water together in the tea bowl until evenly mixed. It is made by cutting and splitting the lower half of a small bamboo tube into fine prongs, which are then curved inward. Depending on the tea school, different types and colors of bamboo are used. Chasen prongs range from as few as 16 to as many as 120, with most common types falling between 80 and 120 prongs. The choice of prong count depends on the type of matcha being prepared.

Even among bamboo chasen, there are variations. Standard chasen are made from shirotake (white bamboo), but some tea schools prefer susudake (smoked bamboo) or aotake (green bamboo). Each type has its unique aesthetic and functional qualities.

"Mizutoushi" and "Chasen-toushi" – Soaking the Chasen in Water and Hot Water

To enjoy delicious matcha with a clean chasen every time, it is important to maintain and store your chasen properly to extend its lifespan. Before using a chasen, there are two essential steps to follow: "mizutoushi" (water soaking) and "chasen-toushi" (hot water soaking). These processes soften the prongs of the chasen and are traditionally practiced in Japanese tea ceremonies, but they are also necessary when preparing matcha at home.

Mizutoushi refers to lightly rinsing the chasen in water. Fill a tea bowl or similar container with water and submerge the prongs of the chasen for a short time. Gently rub the prongs to remove any dirt or residue. After this step, proceed with chasen-toushi, soaking the chasen in hot water. Fill the tea bowl or container with hot water and immerse the chasen's prongs, swirling them in a circular motion or moving them up and down gently. This softens the prongs, making it easier to whisk matcha and also prolonging the lifespan of the chasen.

When using a new chasen for the first time, performing both mizutoushi and chasen-toushi removes the adhesive that holds the prongs in place during production and helps to relax the rounded tips. Bamboo chasen are prone to breaking when dry, so it is essential to soften the prongs before use. Before whisking matcha, consider this soaking process as a way of "purifying" the prongs in the hot water of the tea bowl—it adds an interesting dimension to the ritual.

How to Whisk Matcha – Tips for Creating Froth

Once your chasen is prepared, you’re ready to whisk matcha. Let’s go through the steps to make one serving of usucha (thin matcha).

Step 1: Dissolve the Matcha

Using a chashaku, measure out two scoops (about 1.5g) of matcha from the tea caddy and place it into the tea bowl. Add 70cc of hot water, which has been boiled and cooled to 70–80°C. Lightly touch the bottom of the tea bowl with the chasen and gently stir two to three times to dissolve the matcha. Soft water is recommended over hard water for better results.

Step 2: Whisk the Matcha

Mix the matcha and water using the chasen. After combining the two, lift the chasen slightly above the bottom of the tea bowl without pressing too hard and whisk to create froth. The key is to use your wrist, not your arm, to move the chasen quickly in a zigzag motion, drawing “M” or “W” shapes. The goal is to produce fine bubbles by incorporating air rapidly and evenly.

Be sure to hold the chasen lightly and move it swiftly across the surface. Avoid stirring in circular motions, as this will make the mixture too smooth and prevent bubbles from forming. Also, take care not to press too hard, as this could damage both the chasen and the tea bowl.

Step 3: Adjust the Froth

Whisk for 20 to 40 seconds, or until the mixture is free of lumps and fine, even bubbles form across the surface. Once you achieve this, stop whisking and slowly lift the chasen straight up from the center of the bowl. Adjust the bubbles as needed and gently swirl the chasen to gather the foam into the center. This will complete a creamy, frothy matcha that’s ready to enjoy.

Urasenke and Omotesenke Styles

The technique for using the chasen can differ depending on the tea school, such as Urasenke or Omotesenke. Knowing these differences can enhance your understanding of matcha preparation.

In the Urasenke tradition, the chasen is held upright, and whisking is done in quick, vertical motions to create soft, fine bubbles. At the end, practitioners draw the character “の” (no) in the matcha with the chasen, gathering the foam into the center for a visually appealing finish.

In contrast, the Omotesenke tradition involves tilting the chasen slightly and stirring the mixture without creating much foam. The ideal result is a gently curved, half-moon-like surface with no visible bubbles.

Even the types of bamboo used for chasen differ between the schools. Urasenke typically uses shirotake (white bamboo) or hachiku (henon bamboo), which are widely available and suitable for beginners. Omotesenke, on the other hand, prefers susudake (smoked bamboo), which is rarer and more expensive. For practice, substitutes like kurotake (black bamboo) or shichiku (purple bamboo) may be used.

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How to Care for a Chasen

After preparing matcha, it’s important to clean your chasen as soon as possible. The chasen is a delicate tool, especially the fine prongs, which require careful maintenance to ensure its longevity.

How to Clean a Chasen

Once you’ve finished whisking matcha, it’s crucial to clean the chasen thoroughly to prevent mold growth. Gentle handwashing is key. The best method is to rinse the chasen in a tea bowl filled with water or lukewarm water, using the same whisking motion as when frothing matcha. If any matcha residue remains, lukewarm water is more effective than cold water for loosening it.

For stubborn matcha stains, gently rub the affected areas with your fingertips. Allowing the residue to soften first will make it easier to remove without applying too much pressure. Avoid using detergent, sponges, or scrubbing brushes, and never place the chasen in a dishwasher. These practices can damage the bamboo and compromise the delicate prongs.

Drying the Chasen on a Chasen Holder

After rinsing the chasen, it should be dried in an upright position in a well-ventilated, shaded area. To keep it stable and ensure proper drying, it is best to use a chasen holder. If the chasen is left lying on its side, over time the prongs may bend inward, becoming thinner and less effective for frothing matcha.

Using a chasen holder helps maintain the shape of the prongs while allowing the chasen to dry thoroughly. If you don’t have a chasen holder, store the chasen upright with the prongs facing upward in a location with good airflow. Avoid storing it in an airtight container, as the natural bamboo material is prone to mold growth in humid or enclosed conditions.

Why Bamboo Chasen Are Recommended

Today, chasen are available in various materials, including bamboo, metal, and resin. However, for a truly authentic matcha experience, bamboo chasen are highly recommended—especially those crafted from Japanese bamboo.

When shopping online, you’ll find a range of options, from inexpensive metal chasen to bamboo ones with varying quality and prices depending on the type of bamboo and craftsmanship. While it is possible to whisk matcha with a metal chasen, incorporating air into the mixture can be challenging. It requires significantly more time and technique compared to a bamboo chasen. Additionally, metal can affect the delicate flavor profile of matcha, diminishing its subtle qualities.

In contrast, bamboo chasen do not retain flavors or odors, ensuring a pure matcha taste. With proper care, they are also long-lasting. Bamboo is a durable yet gentle material, making it less likely to scratch tea bowls. For these reasons, bamboo chasen are superior to their metal counterparts.

Among bamboo chasen, those made from Japanese bamboo are particularly recommended. Japanese chasen are crafted from materials such as shirotake (white bamboo), kurotake (black bamboo), and susudake (smoked bamboo). While chasen made from bamboo grown outside Japan are often cheaper, their prongs tend to be stiffer, which can affect the quality of the matcha froth. Japanese bamboo chasen, with their softer prongs, are better suited to bringing out the natural flavors of matcha.

For the highest quality, consider chasen produced in Takayama, which accounts for 90% of domestic chasen production in Japan. These chasen are hand-crafted by skilled artisans and come with a traditional certification seal that guarantees their origin and quality. Using a finely crafted bamboo chasen not only enhances the preparation process but also adds to the enjoyment of knowing how much care and skill went into the tool that helped create your delicious cup of matcha.

How to Choose a Chasen

So, what kind of chasen should you choose?

There are four main factors to consider when selecting a chasen: (1) the number of prongs, (2) the tea school style, (3) the intended use, and (4) the material. For beginners living outside Japan who want to enjoy matcha at home, focusing on (1) the number of prongs and (4) the material is likely the most practical approach.

First, let’s consider the number of prongs. It is recommended to choose a chasen with a larger number of prongs. As a general guideline, chasen with 80 to 100 prongs are ideal. Chasen with fewer prongs make it harder to incorporate air when whisking, whereas those with more prongs make it easier to create froth. For beginners, a chasen with many prongs is recommended because it allows for easier whisking and produces a creamy, frothy matcha. A 100-prong chasen is a great choice for making usucha (thin tea).

For those who prefer rich, thick koicha, a chasen with fewer prongs, such as 80-prong chasen, is more suitable. However, using this type requires more skill, so it might take some practice to become proficient.

As for the material, bamboo chasen are highly recommended, as mentioned earlier. However, there is a noticeable difference in quality between Chinese-made bamboo chasen and Japanese-made ones. Japanese chasen last longer and produce finer, more consistent foam. If you want to enjoy matcha at its best, it’s worth investing in a Japanese-made chasen, even though it may be slightly more expensive than its Chinese counterparts.

Why Not Pair Your Chasen with High-Quality Matcha?

Throughout this guide, we’ve explored the historical background and features of bamboo chasen. We’ve also seen that caring for and maintaining a chasen is surprisingly simple, making it easy to prepare matcha at home. The thought of whisking matcha with a natural bamboo chasen brings an extra layer of enjoyment to the experience, doesn’t it?

If you’re planning to prepare authentic matcha at home with your cherished chasen, why not put some thought into the choice of matcha? Matcha Direct offers a wide selection of premium matcha to ensure you enjoy the authentic taste of this traditional tea. Our collection includes matcha that’s perfect for first-time drinkers, as well as high-quality varieties for seasoned enthusiasts. We also deliver fresh, high-grade matcha to customers overseas, so you can experience the true essence of Japanese tea.

With your bamboo chasen and Matcha Direct’s fresh, authentic matcha, you can create a delightful cup of tea and enjoy a moment of pure relaxation. The freshness of the matcha will rejuvenate your senses, providing a refreshing and invigorating experience.

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