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Drink - Sakao Tea - Bamboo Matcha Tea Whisk - Chasen

The one tool you need when making ‘powdered matcha’ green tea, is a good whisk. Bamboo tea whisks are the traditional tool used to whisk up a bowl of hot frothy, powdered matcha with a smooth texture.
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Skillfully hand made from bamboo, and made from a single piece of bamboo, most tea whisk are slit into approximately 120 blades and is truly a beauty. The bamboo tea whisk (chasen) is used for tea ceremonies, or to whisk matcha into hot water.

Using a good whisk does not leave any taste or smell that would affect the delicate taste of matcha. It is also a renewal and durable material: if dried well, the chasen can keep its shape and remain efficient for many years. Bamboo also makes the whisk highly flexible: instead of scratching the bowl, it bends and prevents any damage.


Dimensions: approximately 2.5” (w) x 2.5” (l) x 4.3" (h) or 6.4cm (w) x 6.4cm (l) x 10.8cm (h)

Weight: 0.5oz or 14g

Materials: Bamboo, Cotton string


How to whisk matcha

Whisking is the key part of making a good and foamy matcha! However t is often the most misunderstood step. Whisking is not complicated but you have to do it in a certain way to make it work. The whole process should not take more than a minute.

Place one teaspoon of matcha powder in a deep bowl, add 8 ounces of hot, but not boiling water. The temperature of the water for matcha tea is a little different. Because matcha is so special, it is recommended to keep the temperature at a maximum of 800C or 1750F. Here’s a simple way to achieve this temperature:

  • Boil filtered water
  • Pour the required amount of water to make Matcha into a pitcher
  • Pour that water into a cup

This should achieve the ideal temperature. If you want more umami, let it cool a bit. Whisk vigorously with the bamboo whisk in a "w" or left to right pattern, until frothy. Sip right from the bowl and enjoy.


How to take care of your chasen

In order to keep your bamboo whisk in good shape through the uses, you have to take care of it ..

Your whisk maintenance starts even before making your matcha. Before using it, you can dip it for several seconds in warm water to make the tines a little more flexible. It will prevent them from breaking easily and make you whisk last longer.

During the whisking, be sure not to push too much power on your whisk: be firm but gentle when you are using it.


It is important to clean your whisk after each matcha preparation.

Run the bamboo prongs under cold water for a few seconds.

Run your fingers between the prongs to clean off any remaining matcha particles, if necessary.

Gently pat the prongs down with a paper towel.

Place the whisk face up to let the prongs dry properly in the open air to protect it from humidity and prevent the apparition of mold.

Store upright in a clean location.

Do not use soap.


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