Matcha Bamboo Whisk Explained: History, Materials, Prongs, and Care Tips
Bamboo Whisk Overview
The chasen (bamboo whisk) is an indispensable tool for preparing matcha. Made by finely splitting bamboo, it serves the purpose of evenly mixing hot water and matcha. The bamboo whisk varies in material and shape depending on the school of tea ceremony, and it is said that there are currently over 60 different types. Over its long history, the bamboo whisk has evolved as a symbolic tool of matcha culture.
Part Names of Bamboo Whisk
| Part Name | Description |
|---|---|
| Outer Tines (外穂) | The thin bamboo sections on the outer side of the bamboo whisk. |
| Inner Tines (内穂) | The part where the tips of the tines gather at the center. |
| Cha-jimi (茶じみ) | The tip sections of the inner tines. |
| Binding Thread (編み糸/かがり糸) | The thread that ties together the central part of the bamboo whisk. |
| Knot (結び目/つがり) | The knotted part of the binding thread. |
| Node (節) | The bamboo node located on the handle part. |
| Shaft (軸) | The handle part that supports the entire bamboo whisk. |
Materials of Bamboo Whisk
The material of bamboo whisk varies depending on the tea school or its intended use.
| Tea School | Main Material |
|---|---|
| Omotesenke (表千家) | Susutake (smoked bamboo) |
| Urasenke (裏千家) | Shiratake (white bamboo) |
| Mushakouji-senke (武者小路千家) | Kurotake (black bamboo) |
| Enshu-ryu (遠州流) | Shiratake (white bamboo) with knots hidden within the tips |
| Sohen-ryu (宗徧流) | Kurotake (black bamboo) |
Originally, susutake (smoked bamboo)—referred to as "honsusutake" (true smoked bamboo)—was bamboo that had been exposed to the smoke of hearths or stoves for many years, turning it into a dark brown color. Since this type of bamboo was highly durable, hard, and featured a distinctive luster, it is used for high-quality bamboo whisk. However, it is now almost impossible to obtain. Today, it is common to use yaki-susutake, a material made of smoking bamboo in kilns to replicate the color of true susutake.
Shiratake (white bamboo) retains the bright, natural white color of original bamboo. It has a soft appearance, is comfortable to handle, and is relatively easy to obtain.
Kurotake (black bamboo) uses naturally black bamboo, characterized by its rich, deep color and subdued elegance. It combines both hardness and flexibility, making it a versatile and aesthetically pleasing material.
When preparing matcha as a hobby, it is better to choose a material that suits your personal preferences. In recent years, bamboo whisk made of resin or paper have also become available.
Types of Bamboo Whisk
Bamboo whisk are primarily classified by the number of prongs (known as hosuu). The greater the number of prongs, the better the frothing ability. However, as the shaft becomes thicker with more prongs, those who are not accustomed to using bamboo whisk may find an 80-prong or 100-prong bamboo whisk more suitable.
| Name | Prong Count | Characteristics |
|---|---|---|
| Araho (荒穂) | Around 32 prongs | Suitable for thick tea (koicha). |
| Tsuneho (常穂) | Around 60 prongs | Suitable for thick tea (koicha). |
| Kazuho (数穂) | About 70 prongs | Versatile; works for both thin tea (usucha) and thick tea (koicha). |
| 80-prong (80本立) | About 80 prongs | Easy to handle and hold; beginner-friendly; ideal for thin tea (usucha). |
| 100-prong (100本立) | About 100 prongs | Froths easily; beginner-friendly; ideal for thin tea (usucha). |
| 120-prong (120本立) | About 120 prongs | Froths easily; thicker shaft; ideal for thin tea (usucha). |
There are also compact-sized bamboo whisk, such as portable bamboo whisk for outdoor tea ceremonies (nodate bamboo whisk), which are convenient for carrying.
Production Areas of Bamboo Whisk
Approximately 90% of bamboo whisk produced in Japan are made in Takayama Town, Ikoma City, Nara Prefecture. This region has upheld the tradition of bamboo whisk-making since the Muromachi period and remains the primary production hub to this day.
While the techniques were once closely guarded secrets passed down within families, bamboo whisk production is now carried out both domestically and internationally. Besides Japan, bamboo whisk are manufactured in China and South Korea and are widely distributed in Japan as well.
Common Misunderstandings
It is not uncommon to hear complaints that bamboo whisk wear out quickly when practicing with thick tea (koicha). This issue often arises because a bamboo whisk with a high number of prongs, designed for thin tea (usucha), is mistakenly used for thick tea. Bamboo whisk with 80 prongs or more are unsuitable for thick tea.
For koicha, a Tsuneho (60 prongs) or Kazuho (around 70 prongs) is recommended. Among the Kazuho varieties, a type known as Shin-no-Kazuho (真数穂)—praised for its flexibility and strong resilience—is particularly well-suited for thick tea.
Recommended Bamboo Whisk
If you don’t specifically need a bamboo whisk for thick tea (koicha), a Korean-made 80-prong or 100-prong bamboo whisk is recommended, as it produces a creamy froth and is versatile for various uses.
Ideally, bamboo whisk from Takayama are the top recommendation. However, with the rising global demand for matcha, it has become increasingly difficult to source Takayama bamboo whisk consistently. In practice, there does not seem to be a significant quality difference between Takayama-made and Korean-made bamboo whisk.
On the other hand, based on experience, Chinese-made bamboo whisk often lack durability and are therefore not highly recommended.
Care and Storage of bamboo whisk
Bamboo whisk are delicate tools, but following the care and storage guidelines can extend their lifespan.
After Purchase:
Wash the prongs gently in a large container to avoid breaking them.
Before Use:
Always soak the bamboo whisk in warm water.
After Use:
Rinse the bamboo whisk promptly with water, shaking it gently to remove matcha residue. Avoid using detergent. Use your hands to lightly rub off any remaining matcha from the prongs.
Drying and Storage:
Allow the bamboo whisk to dry thoroughly and store it upright on a bamboo whisk stand (kuse-naoshi) to prevent the prongs from losing their shape.
Lifespan of bamboo whisk
The lifespan of a bamboo whisk is generally considered to be about one year if used approximately once a week. Once the prongs begin to break, it’s time to replace it with a new one.
A common misconception is that the prongs are initially curved when purchased but straighten out with use. Some people worry this indicates improper usage, but it’s completely normal. The prongs are intentionally curved at the time of purchase to protect them during transportation and handling.
